Ginger Pumpkin Cheesecake Bars

It’s officially pumpkin season! If I’m being honest, I am not a huge pumpkin fan… sue me!

However, I can always do pumpkin flavored desserts. These ginger pumpkin cheesecake bars were a dream. My mom and I created this recipe together and it did not disappoint. The trick is to use the Lotus Biscoff ginger cookies as the crust.

INGREDIENTS:

For the crust:

• 2 cups of crushed Lotus Biscoff ginger snaps

• 1/2 cup pecans

• 1 stick of butter

• 1 tablespoon of white sugar

For the filling:

• 16 oz softened cream cheese

• 1 can of pumpkin puree

• 1 cup brown sugar

• 3 eggs

• 1 tbsp syrup

• 2 tbsp cornstarch

• 1 tsp vanilla

• 2 tsp pumpkin pie spice (from Trader joes)

  • You can use cinnamon and nutmeg as a replacement

• a pinch of salt

DIRECTIONS:

1. Start with the crust. Melt a stick of butter in a saucepan.

2. Pulse ginger snaps in the food processor. Clear out and then pulse the 1/2 cup of pecans.

3. In a large mixing bowl- add in the crush biscoff and pecans, melted butter, and tablespoon of white sugar. Mix all of the ingredients together.

4. Line an 8x8 baking pan with parchment paper. Add the crust mix into the baking pan and bake at 350 degrees for 8-10 minutes

5. While the crust is baking, mix all of the cheesecake filling in a giant bowl (I used my kitchen aid mixer).

6. Once the crust is finished, blot with a paper towel to remove any extra butter.

7. Pour the cheesecake filling over the top of the crust.

8. Bake for an hour in the oven at 350 degrees. Allow the bars to cool down for an hour before serving.