GINGERBREAD-PUMPKIN CHEESECAKE BARS

Gingerbread-Pumpkin Cheesecake Bars image

A party favorite of ours is gingersnaps and pumpkin dip. I combined those flavors for a wonderful cross between gingerbread bar cookies and cheesecake. -Kathleen Rhodebeck, Penacook, New Hampshire

Provided by Taste of Home

Time 55m

Yield 16 servings.

Number Of Ingredients 17

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
CHEESECAKE BATTER:
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

Steps:

Preheat oven to 350°. 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., 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., Drop reserved dough by tablespoonfuls over cheesecake batter. Sprinkle with remaining sugar., 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.

Nutrition Facts : Calories 212 calories, Fat 11g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 143mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.