Description
Indulge in these delicious Pumpkin Cream Cheese Dream Bars, featuring a spiced ginger snap crust, creamy cheesecake filling, and a smooth pumpkin layer. Perfect for fall gatherings!
Ingredients
Scale
For the Crust:
- 1 1/2 cups ginger snap cookies, crushed
- 1/4 cup unsalted butter, melted
For the Cream Cheese Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pumpkin Mixture Layer:
- 1 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Topping:
- Whipped cream
- Crushed ginger snaps
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, mix the crushed ginger snap cookies with melted butter until fully combined.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 8 minutes. Set aside to cool.
- Make the Cream Cheese Layer:
- In a large mixing bowl, beat the cream cheese until smooth. Add sugar, eggs, and vanilla extract. Mix until creamy and well combined.
- Pour the cream cheese mixture over the baked crust and spread evenly.
- Prepare the Pumpkin Mixture Layer:
- In a separate bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Stir until fully blended.
- Spoon the pumpkin mixture over the cream cheese layer and spread gently to create a smooth layer.
- Bake:
- Bake the bars in the preheated oven for 35-40 minutes, or until the center is set and slightly firm.
- Allow the bars to cool to room temperature, then refrigerate for at least 2 hours before slicing.
- Add the Topping:
- Just before serving, top each bar with a dollop of whipped cream and a sprinkle of crushed ginger snaps.
Notes
These bars are best served chilled and can be stored in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes