Ingredients

The following ingredients have 12 Servings
  • 20 Gingersnaps (crushed)
  • 2 tablespoons sugar
  • 4 tablespoons butter (melted)
  • 2 packages (8 oz each cream cheese, softened)
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup 4 oz canned pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon pumpkin pie spice
  • 1/2 box yellow cake mix
  • 1 1/2 cups chopped pecans or walnuts
  • 3/4 cup butter (melted)
  • 3/4 cup powdered sugar
  • 1-1/2 teaspoons heavy cream (adjust as needed for best consistency)
  • 1/4 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350 degrees F.
  • Spray an 8x8 pan with cooking spray or grease it with butter and flour.
  • Gingersnap Crust: In a large bowl add the crushed gingersnap cookies. Add in sugar. Pour in the melted butter. Stir until combined.
  • Pressed the gingersnap crumb mixture into the bottom of the 8x8 baking pan. Set aside.
  • Pumpkin Cheesecake Filling: In a large bowl or stand mixer, mix the cream cheese and sugar together until creamy. Then add one egg at a time, mixing in between. Then mix in the pumpkin and pumpkin pie spice. Pour the mixer over the gingersnap crust in the baking pan.
  • Crumbly Pecan Topping: Sprinkle half a box of yellow cake mix evenly over the cheesecake mixture. Then sprinkle chopped pecans evenly over the top of that.
  • Bake in a preheated oven for about 50 to 60 minutes or until the top is golden brown and the center is not wobbly. Cool in the pan for about an hour. Then refrigerate for at least 3 hours or overnight.
  • Glaze: While the cheesecake bars are cooling, make the glaze. In a medium bowl add the powdered sugar. Add the vanilla. Pour in the heavy cream and stir. You may need to add a little more cream to get the right consistency. Drizzle the glaze over the chilled pumpkin cheesecake bars and serve.