Pumpkin Pie Cheesecake Bars with Gingersnap Crust

Ingredients

Crust:

• 2 cups gingersnap crumbs (about 20 gingersnaps)
• 3 tablespoons sugar
• 5 tablespoons melted butter

Cheesecake Layer:

• 8 ounces cream cheese, softened
• 4 tablespoons sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract

Pumpkin Pie Layer:

• 1 (15 oz.) can pumpkin puree
• 2 large eggs
• ¾ cup sugar
• 2 ½ teaspoons pumpkin pie spice
• 1 ¼ cups half-and-half

Pecan Caramel Sauce:

• ½ cup sugar
• ¾ cup heavy cream
• 4 tablespoons butter
• ¼ teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup chopped pecans

Instructions

1. Prepare the Crust:

   • Preheat oven to 325°F (163°C). Line a 9-inch square baking pan with aluminum foil and set aside.
   • In a food processor, crush gingersnaps into crumbs. Mix crumbs with sugar and melted butter.
   • Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and cool for 10 minutes. Increase oven temperature to 350°F (177°C).

2. Make the Cheesecake Layer:

   • In a medium bowl, beat together softened cream cheese and 4 tablespoons sugar until creamy.
   • Add the beaten egg and vanilla extract, blending until smooth. Pour over the cooled crust.

3. Prepare the Pumpkin Pie Layer:

   • In a large bowl, whisk together pumpkin puree, eggs, sugar, and pumpkin pie spice.
   • Stir in half-and-half. Carefully spoon the pumpkin mixture over the cheesecake layer to keep the layers distinct.

4. Bake:

   • Bake at 350°F (177°C) for 55-65 minutes, until the center is set.
   • Cool on a wire rack for 1 hour, then refrigerate for at least 1 hour before serving.

5. Make the Pecan Caramel Sauce:

   • In a saucepan, bring sugar to a boil over medium heat. Boil for 3 minutes, stirring to prevent burning.
   • Remove from heat and carefully stir in heavy cream, butter, salt, and vanilla extract. Stir until smooth.
   • Mix in chopped pecans. Allow sauce to cool slightly before drizzling over bars.

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Notes:

• Use a food processor to make gingersnap crumbs, or place cookies in a plastic bag and crush with a rolling pin if you don't have a processor.
• Spoon the pumpkin layer slowly on top of the cheesecake layer to maintain separation.
• For easier cutting, chill the bars completely in the refrigerator.

Enjoy these indulgent bars with a rich pumpkin and cream cheese filling, topped with a decadent pecan caramel sauce!