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!
optional, maple syrup, granulated sugar or cinnamon
Instructions
Pumpkin Cheesecake Bars
Preheat oven to 350 degrees.Combine graham crackers, gingersnaps, melted butter and 2 tbsp of granulated sugar 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.
Meanwhile, add cream cheese and 1/3 cup granulated sugar to a stand mixer with the paddle attachment. Cream for about 3-5 minutes until smooth and fluffy.
Add vanilla, pumpkin pie spice, 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)
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.
Allow the bars to cool and then place in the refrigerator to firm up. This takes at least 2 hours.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
Add the whipped cream to a stand mixer with the whisk attachment. Beat on high speed until the cream forms soft peaks. Takes about 2-3 minutes. Add in any optional sweeteners or flavorings.