Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars have smooth, creamy cheesecake with a gingersnap crust. Made in a 9×13 pan these bars are perfect for sharing!

Pumpkin Cheesecake Bars are the autumn version of my husband’s favorite childhood dessert. It’s the perfect dessert to bring to all of your fall celebrations, as well as the upcoming holiday dinners from Thanksgiving to Christmas! Last autumn year, I shared Caramel Apple Cheesecake Dessert and Pecan Pie Cheesecake Dessert. This year it was time to go with a pumpkin version!

Pumpkin Cheesecake Bars Ingredients

The ingredients in these pumpkin cheesecake bars are similar to what is called for in a traditional pumpkin cheesecake. But rather than using a springform pan, these bars are made in a 9×13 pan.

Cheesecake Layers Ingredients

• Cream Cheese: Full-fat plain cream cheese is the main ingredient in these pumpkin cheesecake bars. Let them sit out on the counter at room temperature to soften before starting the recipe.
• Sugar: Granulated sugar provides sweetness to the bars.
• Vanilla: The vanilla extract adds flavor to the bars. This is especially important in the vanilla layer of the bars.
• Eggs: These bars need four eggs. The eggs provide structure to the cheesecake layers.
• Pumpkin: This recipe uses one cup of pumpkin puree. Save the remaining pumpkin to make another recipe such as this pumpkin smoothie or a pumpkin mug cake. We love freezing leftover pumpkin puree to use at a later date.
• Spices: For spices, we added ground cinnamon and ground nutmeg.
• Toppings: We topped these pumpkin cheesecake bars with whipped cream and a sprinkle of ground cinnamon.

Gingersnap Crust Ingredients

• Cookies: This recipe uses gingersnap cookies along with graham crackers in the crust. The gingersnap cookies bring so much flavor to the bars!
• Graham Crackers: We also used graham crackers because they are softer and make the crust more tender.
• Sugar: We used granulated sugar in the crust for added sweetness and structure.
• Butter: Melted butter is what brings the gingersnap crust ingredients together.

How To Make Pumpkin Cheesecake Bars

We made these bars using two layers of cheesecake. One layer is plain, vanilla cheesecake and the other is pumpkin cheesecake. You can make these pumpkin cheesecake bars in three steps: the crust, the cheesecake, and the topping.

• Crust: To make the crust mix together the ingredients until the gingersnap cookie crumbs and graham cracker crumbs are moistened. Then, press the mixture into the pan.
• Cheesecake Layers: Prepare the vanilla layer and place it in the freezer to harden while making the pumpkin layer. Spread the pumpkin cheesecake filling over the chilled vanilla layer and then place the pumpkin cheesecake bars in the oven to bake.
• Toppings: Once the bars have completely cooled top them with whipped cream and cinnamon.

These pumpkin cheesecake bars are absolutely divine! The gingersnap crust is so chewy and flavorful. It’s the perfect compliment to the creamy cheesecake.

I’ve made this pumpkin cheesecake dessert several times already. My husband brought one pan to work to share and I shared another at ladies coffee night. Everyone raved about how good it is!

Craving Pumpkin Desserts? Try one of these next:

Pumpkin Cheesecake Ritz Cookies: Pumpkin Cheesecake Ritz Cookies are like a pumpkin truffle inside Ritz crackers. The dark chocolate is the perfect compliment to the sweet pumpkin filling.

Pumpkin Bundt Cake with Maple Glaze: A moist Pumpkin Bundt Cake with a Maple Glaze. It’s fast and easy to make with pumpkin puree and a cake mix. The bundt pan shape is gorgeous on a cake plate.

Easy Pumpkin Mug Cake Recipe: This Pumpkin Mug Cake recipe is dangerously easy to make. You are only 60 seconds away from a warm, delicious cake!

Pumpkin Silk Pie: This Pumpkin Silk Pie is a delicious holiday dessert recipe that is easy to make. Pumpkin dessert recipes are perfect for holiday parties and this pie is a fun alternative to the traditional pumpkin pie.

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Pumpkin Cheesecake Bars

Yield: 20

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

These Pumpkin Cheesecake Bars have two layers of smooth, creamy cheesecake with a gingersnap crust. Made in a 9x13 inch pan this cheesecake is made for sharing!

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Ingredients

Gingersnap Crust

• 1 cup gingersnap cookie crumbs
• 2/3 cup graham cracker crumbs
• 1/2 cup granulated sugar
• 1/4 cup butter, melted

Cheesecake

• 24 oz cream cheese, softened (three 8 oz blocks of cream cheese)
• 1 1/2 cups granulated sugar
• 2 tsp vanilla
• 4 egs
• 1 cup pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Topping

• 3 cups whipped cream, (or use Cool Whip)
• 2 tsp cinnamon

Instructions

Gingersnap Crust

1. Put gingersnap crumbs, graham cracker crumbs, granulated sugar, and melted butter in a bowl. Use a fork to stir until combined.
2. Press into a 9×13 inch pan. Set aside.

Cheesecake

1. Beat softened cream cheese until smooth. Add granulated sugar and vanilla. Beat until smooth, scraping the sides of the bowl as needed.
2. Lightly whisk four eggs in a small bowl to break them up but do not beat them. Stir the eggs into the cream cheese mixture just until combined. Do not over-mix or beat.
3. Remove three cups of cheesecake batter and spread over the prepared gingersnap crust. Place in the freezer for 20-25 minutes.
4. Add pumpkin puree, cinnamon, and nutmeg to the remaining batter. Mix until combined.
5. Remove pan from freezer. Pour the pumpkin cheesecake batter over the hardened plain cheesecake layer.
6. Bake at 350˚F for 45-50 minutes. The center should be set but still jiggly. Place on a cooling rack to cool completely. Cover and chill in the fridge for 5-6 hours or overnight.
7. Remove from fridge and cover with whipped cream or Cool Whip.
8.  Sprinkle with cinnamon. Store in the fridge.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
• 
  Anchor Hocking 3-quart Glass Baking Dish with Airtight TrueFit Lid, Cherry Red, Set of 1
• 
  Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
• 
  Rubbermaid Commercial Spoon-Shaped Spatula, 13 1/2 in, White - Includes one each.

Nutrition Information:

Yield: 20 Serving Size: 1 slice
Amount Per Serving: Calories: 306Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 196mgCarbohydrates: 35gFiber: 1gSugar: 25gProtein: 3g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.