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Pumpkin Maple Cheesecake

Pumpkin Maple Cheesecake Bars

Cheryl Wixson
These tasty treats are a snap to make in your food processor.
Servings 18 squares
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Ingredients
  

  • 1 10 ounce package gingersnap cookies
  • room temperature butter
  • 2 8 ounce packages cream cheese
  • 1/2 cup cane sugar
  • ½ cup butter room temperature
  • 1 jar Pumpkin Maple Butter (1 ½ cups)
  • 2 large eggs

Instructions
 

  • Preheat the oven to 350 degrees. Grease an 8” x 10 “ pan.

    In the bowl of your food processor, process the cookie crumbs until fine. Then blend in the butter and pulse until combined. Pour into your pan and pat down.

    Without washing the food processor, add the cream cheese, cane sugar, eggs and Pumpkin Maple Butter. Process until smooth. Pour into the pan and smooth the top with a spatula.

    Bake until set, about 30 minutes. Let cool on a rack. Cut into squares and serves. Makes 18 squares.

Notes

Nutritional analysis per square: 180 calories, 3 grams protein, 18 grams
carbohydrates, 12 grams fat, (0 grams trans fat), 170 mg. sodium, .6 grams  fiber.