Pumpkin Cheesecake Bars
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!
Servings 20
Calories 306kcal
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 teaspoon vanilla
- 4 egs
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Topping
- 3 cups whipped cream (or use Cool Whip)
- 2 teaspoon cinnamon
Instructions
Gingersnap Crust
- Put gingersnap crumbs, graham cracker crumbs, granulated sugar, and melted butter in a bowl. Use a fork to stir until combined.
- Press into a 9×13 inch pan. Set aside.
Cheesecake
- Beat softened cream cheese until smooth. Add granulated sugar and vanilla. Beat until smooth, scraping the sides of the bowl as needed.
- 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.
- Remove three cups of cheesecake batter and spread over the prepared gingersnap crust. Place in the freezer for 20-25 minutes.
- Add pumpkin puree, cinnamon, and nutmeg to the remaining batter. Mix until combined.
- Remove pan from freezer. Pour the pumpkin cheesecake batter over the hardened plain cheesecake layer.
- 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.
- Remove from fridge and cover with whipped cream or Cool Whip.
- Sprinkle with cinnamon. Store in the fridge.
Video
Nutrition
Serving: 1slice | Calories: 306kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 196mg | Fiber: 1g | Sugar: 25g
