Pumpkin Spice Cheesecake Bars Yield: 18-24 bars
INGREDIENTS
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For the crust:
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2 cups all purpose flour
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2 1/2 teaspoons ground ginger
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2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground cloves
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3/4 teaspoon salt
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1 cup (packed) brown sugar
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1/2 cup vegetable shortening, room temperature
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1/4 cup (1/2 stick) unsalted butter, room temperature
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1 large egg
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1/4 cup molasses
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For the cheesecake layer:
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1 pkg. (8 oz.) cream cheese, softened
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1 cup canned pumpkin
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1/2 cup sugar
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1/2 tsp. pumpkin pie spice
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2 1/2 cups Cool Whip, thawed
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