Pumpkin Gingersnap Cheesecake Bars

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 2 cups gingersnap cookies, crushed (1/2 lb.)
• 8 ounces cream cheese (reduced fat is ok, fat free is not)
• 2 eggs
• 14 ounces sweetened condensed milk
• 15 ounces pumpkin (not pie filling)
• 1 1/2-2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup walnuts or 1/2 cup pecans

Recipe

• 1 preheat oven to 350.
• 2 grease a 9 x 13 pan.
• 3 put the ginger snap cookies in a large zip lock bag and crush the cookies with a rolling pin until they are pulverized.
• 4 put the crushed cookies in a layer in the 9 x 13 pan to form the bottom crust.
• 5 in a mixing bowl beat cream cheese until light.
• 6 add the condensed milk and mix.
• 7 add eggs, canned pumpkin, spices and salt.
• 8 blend in the nuts if desired.
• 9 mix all together and pour carefully on top of the cookie crust in the pan.
• 10 bake 30 - 40 minutes at 350.
• 11 cool, chill, and serve.
• 12 may be topped with whipped topping and more nuts for looks but is fine the way it is.