These delightful Pumpkin Cheesecake Bars have a buttery, spiced gingersnap crust and the perfect pumpkin cheesecake filling. They’re topped with a luscious vanilla cream, and sprinkled with pumpkin seeds, pecans and a dash of cinnamon!
It’s fall y’all!!
Make sure you say that phrase in a southern accent like Paula Deen. It just doesn’t feel right unless you say it that way. Go ahead and try it, I’ll wait…
See what I mean?
Fall has come to be synonymous with pumpkin. The pumpkin trend has gone too far, honestly. Do we really need pumpkin pie Chapstick and pumpkin spice deodorant? I think not. So let’s stick with some of the classics, like cheesecake, because pumpkin cheesecake is definitely something I support.
I’m kicking off the pumpkin season with a super easy, fall spiced pumpkin cheesecake – but in bar form. For all you pumpkin fans, this one is for you! These pumpkin cheesecake bars are topped with a decadent vanilla cream, pumpkin seeds and pecans. They are a fun twist on pumpkin pie and cheesecake and will have you hooked after the first bite.
How to make a Gingersnap Crust
These pumpkin cheesecake bars start off with a super simple, two ingredient gingersnap cookie crust. Traditionally, you would see a graham cracker crust with a cheesecake, but gingersnap cookies made a delightfully crisp, spiced and sweet crust that completely elevates this dessert.
To make gingersnap cookie crumbs, simply add your favourite crisp gingersnap cookies to a food processor and pulse until you get a super fine crumb. You can also use a zip-top bag and rolling pin to smash the cookies.
Mix the gingersnap crumbs with melted butter, press into a 9×13 inch baking pan and bake for 10 minutes. Then, allow to cool. That’s it!
Can I use graham crackers instead? Absolutely! But you’ll miss out on the spiced and sweet flavours the cookies bring. You can even try a combination of graham crumbs and gingersnap crumbs.
How to make Pumpkin Cheesecake Filling
Canned Pumpkin: Be careful when buying canned pumpkin. Pumpkin Pie filling and canned pumpkin are two very different things. Canned pumpkin is simply pumpkin puree and nothing else. Canned pumpkin pie filling is often pre-spiced, pre-sweetened, and usually contains oils and flour (depending on the brand you buy). Buying plain pureed pumpkin allows you to control sweetness, additives and spices and can be used for many other recipes (such as pumpkin Alfredo, which is bomb!).
The pumpkin cheesecake filling is a simple combination of cream cheese, pureed pumpkin, spices, vanilla, and eggs. Super simple ingredients, most of which are pantry staples, that give big flavour. Beat the cream cheese and sugar until fluffy, then add in the spices and eggs and mix until well combined. Then pour it over the cooled gingersnap crust.
Once the pumpkin cheesecake bars are baked and cooled, they’re topped with a soft and fluffy vanilla cream and sprinkled with pumpkin seeds, pecans and a dash of cinnamon.
Tips for Making Pumpkin Cheesecake Bars
- Make sure your cream cheese is soft and at room temperature. If you use it cold, straight from the fridge, you run the risk of little clumps of cream cheese in the filling. Soft cream cheese will blend best.
- Use a food processor for making the gingersnap crumbs. It will be easier to get a super fine crumb, compared to banging the cookies with a rolling pin in a zip-top bag.
- Line your baking pan with parchment. This will ensure the pumpkin cheesecake bars don’t stick to the bottom of the pan, and allows for easy serving and easy cleanup.
Pumpkin cheesecake bars with a gingersnap crust are the perfect autumn dessert. These bars would also make a great addition to Thanksgiving and Christmas dinners, or for tea time or coffee with the girls.
Looking for more pumpkin recipes?
- Pumpkin Pie Cream Puffs
- Mini Pumpkin Cheesecakes with an Almond Crust
- Pumpkin Shaped Ham and Cheese Ball
- Dulce de Leche Pumpkin Pie by Dish’n the Kitchen
Pumpkin Cheesecake Bars
- 2 1/4 cups finely ground gingersnap cookies store-bought cookies work great
- 1/2 cup butter melted
Pumpkin Cheesecake Filling
- 2-250 g pkgs cream cheese softened (about 16 oz)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups canned pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 2 eggs
Vanilla Cream Topping
- 1 1/2 cups whipping cream
- 1-4 serving size pkg instant vanilla pudding mix
- 1/2 cup cold milk
- Chopped pecans
- Pumpkin seeds
- Preheat oven to 350°F.
- Line a 9x13 inch baking pan with parchment.
- Crush the gingersnap cookies into a fine crumb.
- Pour melted butter over crumbs and mix until all crumbs are coated.
- Press onto the bottom of the prepared 9x13 inch pan.
- Bake for 10 minutes. Remove from oven and let cool while preparing the filling.
- Beat cream cheese and sugars until well blended and fluffy. Make sure to scrape down the sides of the bowl.
- Add pumpkin puree, vanilla, cinnamon, nutmeg, allspice and salt and beat until well combined.
- Add eggs, one at a time, beating on low until just combined.
- Pour filling over the baked gingersnap crust.
- Bake for 30-35 minutes or until the center is almost set. Cool for at least 2 hours at room temperature.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk whipping cream until just starting to thicken.
- Add pudding mix and milk. The pudding will cause the cream to thicken quickly. You can always add more milk if you find it to be too thick. I continued to beat the mixture for about 1-2 minutes to reach my desired thickness.
- Spread the whipped cream mixture over the cooled cheesecake. Refrigerate for 3 hours or until firm.
- Garnish with nuts, pumpkin seeds and a sprinkle with cinnamon.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator