Go Back
–+ servings
Print

Pumpkin Cheesecake Bars

Pumpkin puree and cream cheese combine on a gingersnap cracker crust giving you the perfect fall dessert recipe!
Course Desserts
Cuisine American
Keyword bar, bars. baking, cheesecake, fall, pumpkin
Prep Time 20 minutes
Cook Time 25 minutes
Chill time 4 hours
Total Time 4 hours 45 minutes
Servings 24 bars
Calories 140kcal
Author Jesseca

Equipment

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
US Customary - Metric

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. 

Nutrition

Serving: 2bars | Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 93mg | Fiber: 1g | Sugar: 15g