Gingersnap Pumpkin Cheesecake Bars Recipe - Recipezazz.com
From BH&G Refrigerator time is not included in bake time.
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Ingredients
- 1 3/4 cups gingersnaps (finely crushed, about 35 cookies)
- 1 tablespoon sugar
- 1/3 cup butter (melted)
- 2 packages (8 ounces each) cream cheese (softened)
- 1 1/2 cups sugar
- 3 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 ounces semisweet chocolate chips (1/2 cup) (melted) (optional)
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