MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Pie Cheesecake Bars
 Categories: Cheesecakes
      Yield: 12 Bars
 
  2 1/2 c  Gingersnaps; finely crushed
      2 tb Granulated sugar
    1/2 c  Butter; melted
     16 oz Cream cheese (2 pkg);
           - softened
     15 oz Can pumpkin puree (1-3/4 c)
      4    Eggs
      1 c  Brown sugar; packed
      2 ts Pumpkin pie spice
      1 ts Vanilla
    1/4 ts Salt

MMMMM----------------PUMPKIN-SPICE WHIPPED CREAM---------------------
      2 c  Heavy cream
    1/4 c  Powdered sugar
  1 1/2 ts Pumpkin pie spice
      1 ts Vanilla
      1 pn Sea salt
 
  Preparation time: 20 minutes Bake time: 30 to 35 minutes Chill time:
  2 to 24 hours
  
  Preheat oven to 350°F. Line a 15x10" baking pan with foil, extending
  foil over edges of pan. For crust, in a small bowl combine
  gingersnaps and granulated sugar. Stir in butter until combined.
  Press mixture into bottom of prepared pan. Bake crust 12 to 14
  minutes or until edges are lightly browned.
  
  Meanwhile, in a food processor process cream cheese until smooth. Add
  the next 6 ingredients (through salt). Process until combined,
  scraping bowl once. Spread evenly over warm crust.
  
  Bake 30 to 35 minutes or until edges are puffed and filling is just
  set in center. Cool completely in pan on a wire rack. Cover and chill
  2 to 24 hours. Use foil to lift cheesecake out of pan. Cut into bars.
  Top with Pumpkin-Spice Whipped Cream and sprinkle with additional
  pumpkin pie spice if desired.
  
  Pumpkin-Spice Whipped Cream:
  
  In a chilled mixing bowl beat heavy cream, powdered sugar, pumpkin pie
  spice, vanilla, and sea salt with a mixer on medium until soft peaks
  form (tips curl). Use immediately or store in a covered container in
  the refrigerator up to 30 minutes.
  
  Recipe by Magnolia Magazine, fall 2022
 
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