A favorite among the family is this grilled flank steak with marinade. This recipe has been a family favorite for almost 30 years, and I can’t tell you how many times I’ve given it to friends!
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 18 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 2 cups crushed gingersnap cookies
- ¾ cup finely chopped pecans
- ½ cup unsalted butter, melted and cooled slightly
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup white sugar
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9×13-inch baking pan.
- Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
- Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
- Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
- Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 283 mg |
| Sugars | 22 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
These are very good, really like a fancy cheesecake. My kids didn’t like the nuts in the crust but I do! Similar to the other review, I had to add 20-30 minutes to the bake time to set the pumpkin layer. The flavors and textures are everything I love about fall baked goods.
The crust was excellent but the pumpkin layer, I thought lacked in flavor. I had to bake it an additional 20 minutes for the edges to be set and the center to be jiggly. They were just OK. If I ever make them again, which I doubt, I would have to tweak the recipe. Thanks, anyways for sharing your recipe.