Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars made with a homemade graham cracker and gingersnap crust. Topped with whipped cream and a sprinkle of cinnamon. It is the perfect dessert for fall!

Pumpkin Cheesecake Squares

Everything tastes better with pumpkin. Lattesdesserts, even smoothies.

I can admit I have been posting a lot of pumpkin recipes lately. With it being fall I don’t feel as bad for posting yet another Pumpkin recipe. Plus these Pumpkin Cheesecake bars are totally worth it. With a thick gingersnap and graham cracker crust and creamy filling they are great for celebrating the change of season.

This is a fun take on the traditional pumpkin pie and cheesecake. It’s such an easy dessert to make and is perfect for Thanksgiving or Halloween.

Pumpkin Cheesecake Recipe

Creamy cheesecake and pumpkin puree make a great combination.  I added some cinnamon and nutmeg to the batter for extra fall flavor.

The crust for the bars consists of crumbled gingersnaps and graham crackers. I used a Ziploc bag and a rolling pin to crumble both. You can always use a food processor and do a couple pulses for the same result. I bake the crust for about 15 minutes. While the crust is baking I can make my pumpkin cheesecake filling. When the crust is done I let it cool for a couple of minutes then pour the batter in and bake.

Chill the bars for a couple of hours before cutting into them. (At-least 2 hours). If you start cutting into them now they will crumble and look more like a mound than a square. The refrigeration allows the bars to firm up and makes them easier to cut.

The filling is super simple to make as well. I first beat the cream cheese with the brown sugar for a couple of minutes, toss in the vanilla, cinnamon, nutmeg, and pumpkin. Stir in the eggs and pour into the crust.

I like to top off my bars with homemade whipped cream. Whipped heavy cream + a touch of sugar = heaven!

Pumpkin Cheesecake Bars

Kick off the start of fall with these Pumpkin Cheesecake Bars.

Craving more? Check out all of my dessert recipes!

Pumpkin Cheesecake Bars

  • 5.0
  • 2 reviews
Prep time:
Cook time:
Total time:
Serves: 9 Bars
Pumpkin Cheesecake Bars made with a homemade graham cracker and gingersnap crust. Topped with whipped cream and a sprinkle of cinnamon. It is the perfect dessert for fall!

Ingredients

Pumpkin Cheesecake Bars

  • ¾ cup graham crackers, crumbled
  • ¾ cup gingersnaps, crumbled
  • 3 tablespoons butter, melted
  • 16 ounces cream cheese
  • 4 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • pinch nutmeg
  • ⅛ teaspoon salt
  • 1 cup canned pumpkin puree
  • 2 whole eggs

Whipped cream

  • 1 cup heavy cream
  • ½ tablespoon sugar

Instructions

Pumpkin Cheesecake Bars

  1. Preheat oven to 350 degrees.
  2. Combine graham crackers, gingersnaps and melted butter in a small bowl. Mix with your hands or a fork until combined. (Should feel like wet sand).
  3. Spread the crust into the bottom of a 9 x 9 inch pan.
  4. Bake for 15 minutes until the crust is slightly brown. Let cool for a couple of minutes.
  5. Meanwhile, add cream cheese and brown sugar to a stand mixer with the paddle attachment. Cream for about 3-5 minutes until smooth and fluffy.
  6. Add vanilla, cinnamon, nutmeg, salt and pumpkin. Mix on medium speed for about a minute until combined.
  7. Add in eggs and mix again until combined. (Make sure to scrape sides)
  8. Pour the batter into the cooled crust. Bake at 350 degrees for 30 minutes or until edges look firm and the middle can still giggle.
  9. Allow the bars to cool and then place in the refrigerator to firm up. This takes at least 2 hours.
  10. When ready to serve cut into 9 equal squares and serve with the fresh whipped cream on top of each square. Sprinkle with cinnamon if desired.

Whipped Cream

  1. To make the whipped cream combine the heavy cream and the sugar in a stand mixer with the whisk attachment. Beat on high speed until the cream forms soft peaks. Takes about 2-3 minutes. (It will look just like whipped cream).

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
Only Eats

Leave a Comment

Rate this recipe:  

Comments