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Pumpkin Cheesecake Bars
5 from 3 votes

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars have a delicious gingersnap crust with a spicy pumpkin cheesecake filling on top.

Prep Time
35 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
Servings: 8 bars
Calories: 723 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 2 cups gingersnaps crushed (about 40 cookies)
  • 6 tablespoons butter melted
Pumpkin Cheesecake Filling
  • 24 ounces cream cheese room temperature
  • 2 tablespoons all-purpose flour
  • 15 ounces pumpkin puree
  • 1/2 cup granulated sugar
  • 1 1/4 cups light brown sugar packed
  • 4 egg large
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon

Instructions

Crust
    Cup of Yum
  1. Preheat oven to 325 degrees. Line a 9×13 baking pan with heavy-duty tin foil. Grease with nonstick baking spray.
  2. Add the gingersnaps in a food processor and pulse until the cookies are crumbs. You can also put the gingersnap cookies in a storage bag and smash them with a rolling pin.
  3. Add the melted butter and stir until the gingersnaps crumbs are thoroughly coated with butter.
  4. Pour the crumbs into the prepared baking pan and press it into the bottom of the pan.
  5. Place the pan in the fridge to chill while preparing the cheesecake filling.
Cheesecake Filling
  1. Add in the cream cheese and flour to a large mixing bowl. Beat with a hand mixer on medium until creamed.
  2. Add the pumpkin puree and beat until incorporated.
  3. Add in the granulated sugar and brown sugar. Beatuntil completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
  4. Add in the eggs one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
  5. Add in the vanilla, cinnamon, and pumpkin pie spice. Beat until incorporated.
  6. Pour the cheesecake filling into the chilled crust.
  7. Place in the oven at 325 degrees and let bake for 45 minutes or until done. To make sure the cheesecake is done, give it a wiggle. It should slightly jiggles in JUST the center.
  8. Let cool to room temperature and place in the fridge to chill overnight.
  9. Slice and serve.

Nutrition Information

Calories 723kcal (36%) Carbohydrates 78g (26%) Protein 10g (20%) Fat 43g (66%) Saturated Fat 23g (115%) Cholesterol 198mg (66%) Sodium 534mg (22%) Potassium 401mg (9%) Fiber 2g (8%) Sugar 56g (112%) Vitamin A 9796IU (196%) Vitamin C 2mg (2%) Calcium 167mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 bars

Amount Per Serving

Calories 723

% Daily Value*

Calories 723kcal 36%
Carbohydrates 78g 26%
Protein 10g 20%
Fat 43g 66%
Saturated Fat 23g 115%
Cholesterol 198mg 66%
Sodium 534mg 22%
Potassium 401mg 9%
Fiber 2g 8%
Sugar 56g 112%
Vitamin A 9796IU 196%
Vitamin C 2mg 2%
Calcium 167mg 17%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.