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 Bars | chefsavvy.com

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.

Easy Pumpkin Cheesecake Bars | chefsavvy.com

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.

I like to top off my bars with homemade whipped cream and a sprinkle of cinnamon! It is so good!

How to make Pumpkin Cheesecake Bars

  • Bake graham cracker crust: Preheat oven to 350 degrees. 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). Spread the crust into the bottom of a 9 x 9 inch pan. Bake for 15 minutes until the crust is slightly brown. Let cool for a couple of minutes.
  • Make cream cheese filling: Add cream cheese and brown sugar to a stand mixer with the paddle attachment. Cream for about 3-5 minutes until smooth and fluffy. Add vanilla, cinnamon, nutmeg, salt and pumpkin. Mix on medium speed for about a minute until combined. Add in eggs and mix again until combined. (Make sure to scrape sides)
  • Bake: 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.
  • Cool: Allow the bars to cool and then place in the refrigerator to firm up. This takes at least 2 hours.
  • Serve: 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.

How to make Homemade Whipped Cream

Making your own whipped cream at home is so much easier to do than you think! It also tastes amazing! To make homemade whipped cream simply 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.

Pumpkin Cheesecake | chefsavvy.com

Here are more delicious Pumpkin Recipes to enjoy!

Pumpkin Cheesecake Bars

5 from 2 votes
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 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

  • 3/4 cup graham crackers crumbled
  • 3/4 cup gingersnaps crumbled
  • 3 tablespoons butter melted
  • 16 ounces cream cheese
  • 4 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch nutmeg
  • 1/8 teaspoon salt
  • 1 cup canned pumpkin puree
  • 2 whole eggs

Whipped cream

  • 1 cup heavy cream
  • 1/2 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).
Nutrition Facts
Pumpkin Cheesecake Bars
Amount Per Serving
Calories 415 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 19g119%
Cholesterol 138mg46%
Sodium 351mg15%
Potassium 212mg6%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 12g13%
Protein 6g12%
Vitamin A 5472IU109%
Vitamin C 1mg1%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Pumpkin Bread, Fall Recipes, Homemade Whipped Cream, Pumpkin Cheesecake Bars