Honey Pumpkin Cheesecake Bars
Yield 24 Bars
Prep Time 10 Minutes
Total Time 1 Hour, Plus overnight
- 10 oz gingersnap cookies
- ¼ tsp kosher salt
- ½ cup (1 stick) unsalted butter, melted, plus more for greasing the pan
- 1 lb cream cheese (2 packages), softened
- ½ cup Nate’s 100% Pure Honey
- ⅔ cup sweetened condensed milk
- 6 large eggs
- 1 Tbsp vanilla extract
- 1 tsp pumpkin pie spice
- 15 oz can pumpkin puree
Heat oven to 325°F. Lightly grease a 9 x 13-inch pan.
For the crust, pulse the gingersnap cookies in a food processor until they form fine crumbs. Add the salt and butter, and pulse until combined. Press the crust in an even layer on the bottom of the greased pan.
In a food processor, add the cream cheese, honey, condensed milk, eggs, vanilla extract, pumpkin pie spice and pumpkin puree, and turn on high to combine. Scrape down the sides of the food processor and pulse until well incorporated.
Pour the filling on top of the crust, and bake for 45 minutes. Remove, cover with foil and allow to sit until room temperature. Refrigerate overnight before cutting into 2-inch squares.