Pumpkin Cheesecake Bars

Square of pumpkin cheesecake, topped with whipped cream, a whole pecan and pumpkin seeds sitting on a white plate. Bowl of pecans and pumpkin seeds in background.

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!

Course Dessert

Cuisine American

Keyword Cream Cheese, Pecans, Pumpkin, Pumpkin Spice

Prep Time 20

Cook Time 45

Servings squares

Calories 207kcal

Ingredients

Crust

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

Garnish

Chopped pecans
Pumpkin seeds
Cinnamon

Instructions

Preheat oven to 350°F.
Line a 9x13 inch baking pan with parchment.

Crust

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.

Cheesecake 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.

Topping

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.

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