Pumpkin Snickerdoodle Cheesecake Bars

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 1/2 cup Pumpkin puree

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 2 cup All-purpose flour
  • 1 tsp Baking powder
  • 2 1/4 tsp Cinnamon
  • 1 tsp Cream of tartar
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 1/8 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 8 oz Cream cheese

Found on a-kitchen-addiction.com

Ingredients

• 6 tbsp butter, softened
• ½ C sugar
• 1 egg
• ½ tsp vanilla extract
• 2 C all-purpose flour
• 1 tsp cream of tartar
• ¾ tsp cinnamon
• 1 tsp baking powder
• ½ tsp salt
• 8 oz cream cheese, softened
• ½ C sugar
• ½ C pumpkin puree (not pumpkin pie filling)
• 1 egg
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• 2 tbsp sugar
• ½ tsp cinnamon

Directions

• Preheat oven to 350. Spray a 9x9 inch baking dish with non-stick cooking spray.
• In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugar. Beat in egg and vanilla extract until creamy.
• In a separate bowl, whisk together flour, cream of tartar, cinnamon, baking powder, and salt. Add dry ingredients to wet ingredients and beat until combined. Dough will appear dry but should hold together when pressed. Set aside.
• Prepare cheesecake layer by beating together cream cheese, sugar, pumpkin, egg, vanilla extract, cinnamon, nutmeg, and ginger until creamy.
• Press half of cookie dough mixture into the bottom of the prepared baking dish. Pour cheesecake mixture over the top. Drop remaining cookie dough over the top. Stir together cinnamon and sugar and sprinkle over the top.
• Bake for 25-30 minutes or until edges turn light brown and center is set.
• Refrigerate for at least 4 hours before serving to allow cheesecake to set and flavors to blend.