HomeDESSERT Pumpkin Cheesecake Bars with Gingersnap Crust

Pumpkin Cheesecake Bars with Gingersnap Crust

Posted in : DESSERT on by : Admin

Creamy, rich pumpkin cheesecake bars with chewy gingersnap crust, topped with whipped cream and pumpkin pie spice!


  • 40 gingersnap cookies
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons butter, melted and cooled mostly
  • Cheesecake Layer

  • 16 ounces cream cheese, softened
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 egg, at room temperature
  • 1/3 cup sugar
  • 1 1/2 teaspoons pumpkin spice spice
  • 2 teaspoons vanilla
  • Topping

  • whipped cream,
  • chopped pecans (I used Diamond of California pecan bits),
  • pumpkin pie spice or cinnamon
  • Instructions

  • Preheat oven to 350. Line an 8×8 inch baking pan with foil and lightly grease.
  • In a food processor combine the gingersnap cookies, sugar, and cinnamon and pulse until fine crumbs form. Add melted butter and pulse again until mixture is completely moistened.
  • Press gingersnap mixture into the bottom of your prepared baking pan. Bake for 10 minutes.
  • While crust is baking, prepare the cheesecake layer.
  • Mix together egg and sugar until light and foamy. Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. Pour over baked crust.
  • Return pan to oven for 25-30 minutes until cheesecake layer is set. Allow to cool on a cooling rack for 10-25 minutes, then transfer to fridge to chill completely. Cut into squares and top with whipping cream, chopped nuts, and sprinkled cinnamon or pumpkin pie spice and serve.
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