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+ servings
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.

Pumpkin Cheesecake Bars

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 minutes
Cook Time 45 minutes
Servings 16 squares
Calories 207kcal



  • 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
  • Cinnamon


  • 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.

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.


  • 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.


Calories: 207kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 183mg | Potassium: 153mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3958IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg