Try this Gingerbread-Pumpkin Cheesecake Bars recipe, or contribute your own.
Suggest a better descriptionPreheat 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (922g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3357 | ||
Calories from Fat: 2449 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 272.1g | 363 % | |
Saturated Fat 163.6g | 818 % | |
Monounsaturated Fat 71.1g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 1160.5mg | 357 % | |
Sodium 16471.7mg | 568 % | |
Potassium 2040.8mg | 54 % | |
Total Carbohydrate 219.3g | 64 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 205.8g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3357
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