Pumpkin Cheesecake Bars Recipe

The pumpkin cheesecake bars recipe has a spicy gingersnaps crust, and a rich creamy pumpkin cheese topping! The perfect treat around the fall holidays!


2 cups finely crushed gingersnaps (about 30 cookies)
1/4 cup salted butter, melted

1/3 cup canned pumpkin
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
3 8-ounce packages cream cheese, softened
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
3 eggs

Large bowl
Medium bowl
Small bowl
Small microwave safe bowl
13x9x2-inch baking pan

Step 1: Preheat oven to 325 degrees F.
Step 2: Lightly grease a 13x9x2-inch baking pan.
Step 3: In a small microwave safe bowl, melt butter.
Step 4: In a small bowl, combine crushed gingersnaps and melted butter.
Step 5: Press mixture evenly into the bottom of the prepared baking pan.
Step 6: Bake for 10 minutes or until crust is firm; cool.

Step 1: While crust is baking and cooling, in medium bowl stir together pumpkin, flour, and pumpkin pie spice; set aside.
Step 2: In a large bowl, beat cream cheese with an electric mixer on medium-high speed until smooth.
Step 3: Add sugar and vanilla extract. Beat until combined.
Step 4: Add eggs one at a time, beating after each addition on low speed just until combined.
Step 5: Pour 1 1/2 cups of the cream cheese batter into the pumpkin mixture until smooth.
Step 6: Pour remaining cream cheese batter over crust.
Step 7: Place large tablespoons of pumpkin batter randomly over top of cream cheese batter. Using a butter knife, gently swirl the two batters together.
Step 8: Bake for 25-30 minutes more or until center is set. Cool completely before cutting into bars.

The pumpkin cheesecake bars recipe makes 24 squares.