Photo: Toa Heftiba
Ginger Pumpkin Cheesecake Bars
19 ingredients
20 min + 25 min
18
openrecipes
Ginger and pumpkin collide in a cheesecake that is sure to have your mouth watering for fall flavors!
Estimated Nutrition (whole recipe, rough)
348
Calories
8g
Protein
27g
Fat
18g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 FOR THE CRUST:
- ¼ cups Gingersnap Cookies
- 1 teaspoon Granulated Sugar
- ½ teaspoons Ground Cinnamon
- ½ cups Fine Sea Salt
- ½ cups Unsalted Butter, melted
- ¼ cups FOR THE FILLING:
- ¼ cups Unsalted Butter
- ½ teaspoons Dark Brown Sugar
- ½ teaspoons Granulated Sugar
- ¼ teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1 whole Fine Sea Salt
- 1 whole Vanilla Extract
- ½ cups FOR THE TOPPING:
- 12 ounces, weight Large Egg, Room Temperature
- ½ cups Large Egg Yolk Room Temperature
- 1 teaspoon Granulated Sugar
- 2 Tablespoons Cream Cheese, Softened To Room Temperature
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes