Pumpkin Cheesecake Bars

Course Dessert
Cuisine American


  • 2 cups finely ground ginger snap cookies
  • 1/2 cup butter melted
  • 2 pkgs 250 g each cream cheese, softened *I used Philadelphia Brick Cream Cheese
  • 1/2 cup sugar
  • 1 1/2 cups canned pumpkin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 2 eggs
  • 1 pkg 4-serving size instant vanilla pudding
  • 1 1/2 cups whipping cream
  • 1/2 cup cold milk


  1. Preheat oven to 350 degrees.
  2. Crush the ginger snap cookies into a fine crumb. I used a food processor. I used almost a whole bag of Voortman ginger snap cookies to make 2 cups of crumbs.
  3. Pour melted butter over crumbs and mix until all crumbs are coated.
  4. Press onto the bottom of a 9x13 inch pan. Bake for 10 minutes.
  5. Beat cream cheese and sugar until well blended. Add pumpkin and spices and mix until well combined.
  6. Add eggs, one at a time, beating on low until just blended.
  7. Pour over baked crust and bake for 30 minutes or until the center is almost set. Cool for 1 hour.
  8. In the bowl of a stand mixer with the whisk attachment, beat 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 2-3 minutes to reach my desired thickness.
  9. Spread the whipped cream mixture over the cooled cheesecake. Refrigerate for 3 hours or until firm.
  10. Garnish with nuts, or sprinkle with cinnamon.