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!
2 1/4cupsfinely ground gingersnap cookiesstore-bought cookies work great
Pumpkin Cheesecake Filling
2-250gpkgs cream cheesesoftened (about 16 oz)
1 1/2cupscanned pumpkin puree
Vanilla Cream Topping
1 1/2cupswhipping cream
1-4serving size pkg instant vanilla pudding mix
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.