Pumpkin Gingersnap Cheesecake Bars

1. 1

   Preheat oven to 350.

2. 2

   Grease a 9 x 13 pan.

3. 3

   Put the ginger snap cookies in a large zip lock bag and crush the cookies with a rolling pin until they are pulverized.

4. 4

   Put the crushed cookies in a layer in the 9 x 13 pan to form the bottom crust.

5. 5

   In a mixing bowl beat cream cheese until light.

6. 6

   Add the condensed milk and mix.

7. 7

   Add eggs, canned pumpkin, spices and salt.

8. 8

   Blend in the nuts if desired.

9. 9

   Mix all together and pour carefully on top of the cookie crust in the pan.

10. 10

    Bake 30 - 40 minutes at 350.

11. 11

    Cool, chill, and serve.

12. 12

    May be topped with whipped topping and more nuts for looks but is fine the way it is.

* Per serving · 4 servings · Values may vary.

No additional tips available.