Name: Gingerbread-Pumpkin Cheesecake Bars
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/2 cup packed dark brown sugar; 1 large egg; 1/4 cup molasses; 1-1/2 cups all-purpose flour; 1-1/4 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon ground cloves; 1 package (8 ounces) cream cheese, softened; 1/4 cup plus 1 tablespoon sugar, divided; 1/2 cup canned pumpkin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1 large egg

Servings: 4 persons

1/2 cup butter, softened
1/2 cup packed dark brown sugar
1 large egg
1/4 cup molasses
1-1/2 cups all-purpose flour
1-1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 package (8 ounces) cream cheese, softened
1/4 cup plus 1 tablespoon sugar, divided
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg

1
Preheat oven to 350u00b0. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In a small bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Reserve 1 cup dough for topping; press remaining mixture onto bottom of a greased 9-in. square baking pan.
2
For cheesecake batter, in a small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in pumpkin and spices. Add egg; beat on low speed just until blended. Pour over crust.
3
Drop reserved dough by tablespoonfuls over cheesecake batter. Sprinkle with remaining sugar.
4
Bake 25-30 minutes or until center is almost set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Cut into bars.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Gingerbread-Pumpkin Cheesecake Bars

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