Pumpkin Cheesecake Bars with a Gingersnap Crust

Pumpkin Cheesecake Bars. Pumpkin puree and cream cheese combine on a gingersnap cracker crust giving you the perfect fall dessert recipe!

Tips for the perfect cheesecake bars

• Do not over mix. I like to use a hand mixer to make sure that the ingredients are just barely incorporated.
• Line your pan. I have been known to use foil and parchment paper. Both work well and make it super simple to pull your bars out of the pan!
• Make them the day before you plan to serve them. The flavor (of these bars especially) get better the longer they chill.

Pumpkin Cheesecake Bars

Pumpkin puree and cream cheese combine on a gingersnap cracker crust giving you the perfect fall dessert recipe!

Ingredients

Gingersnap Crust

• 1- 1/4 cup gingersnap crumbs
• 1 Tablespoon granulated sugar
• pinch salt
• 1/4 cup melted butter

Pumpkin Cheesecake Filling

• 1-1/2 (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

1. Preheat your oven to 375 degrees. Line a 9 inch pan with parchment paper or foil. Mist with cooking spray and set aside. 
2. 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

1. 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. 
2. OPTIONAL: reserve 1 cup of filling here if you would like to swirl on top of the cheesecake. 
3. Stir in the pumpkin puree. Pour over your crust. Bake at 325 degrees for 25-35 minutes or until set. 
4. Chill 4 hours or overnight. Slice and enjoy! 

Recipe Notes

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