Bakerita · by Rachel Conners
Gingersnap Pumpkin Cheesecake Bars
NUTRITION · PER SERVING—
CAL 10%·PRO 5%
CARBS 20G38% OF CAL
1G FIBER7G OTHER12G TOTAL SUGAR
FAT 13G58% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gingersnap cookie bars topped with a creamy pumpkin cheesecake layer spiced with warm baking spices. A fall-flavored dessert combining cookie base with cheesecake filling.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 10 oz gingersnap cookies (crumbed (3 cups))
- 3/4 cup butter (melted)
- 1/2 cup dark brown sugar
- 16 ounces cream cheese (softened)
- 1/2 cup sugar
- 3/4 cup pumpkin puree
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla bean paste (or extract)
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 2 large eggs
At a glance
PER SERVING
CAL 10%·PRO 5%
CARBS 20G38% OF CAL
1G FIBER7G OTHER12G TOTAL SUGAR
FAT 13G58% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 235mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 75mg
- Calcium
- 41mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 235MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.