Pumpkin Cheesecake Bars
Pumpkin puree and cream cheese combine on a gingersnap cracker crust giving you the perfect fall dessert recipe!
Servings 24 bars
Ingredients
Gingersnap Crust
- 1¼ cup gingersnap crumbs
- 1 Tablespoon granulated sugar
- pinch salt
- 1/4 cup melted butter
Pumpkin Cheesecake Filling
- 1½ (12 oz) blocks of cream cheese, room tempature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs, room tempature
- 2 teaspoons vanilla extract
- 3/4 teaspoon pumpkin pie spice
- 1/2 (15 oz) can pumpkin puree
Instructions
Crust
- Preheat your oven to 375 degrees. Line a 9 inch pan with parchment paper or foil. Mist with cooking spray and set aside.
- Combine your ingredients in a mixing bowl. Stir until fully combined. Transfer to your prepared pan and press firmly into the bottom. Bake 10 minutes.
Cheesecake Topping
- Cream together the cream cheese and sugars until light and fluffy. Turn your mixer on low and add the eggs, vanilla, and pumpkin pie spice.
- OPTIONAL: reserve 1 cup of filling here if you would like to swirl on top of the cheesecake.
- Stir in the pumpkin puree. Pour over your crust. Bake at 325 degrees for 25-35 minutes or until set.
- Chill 4 hours or overnight. Slice and enjoy!
Notes
To swirl: Reserve 1 cup of batter BEFORE you add the pumpkin puree. Before baking gently drizzle over the top of the pumpkin batter. Swirl with a knife.