Pumpkin Cheesecake Bars Recipe
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5.0
24 reviews
Excellent
Pumpkin Cheesecake Bars Recipe
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Layered Pumpkin Cheesecake Bars are a fall-inspired treat that combines the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin pie! The contrasting flavors and textures create a perfect blend of sweetness and spice, perfect for Thanksgiving or your next holiday get together!
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Ingredients
For the Gingersnap Crust:
- 3 cups organic gingersnap crumbs
- 1/3 cup Wholesome!™ Organic Light Brown Sugar
- 12 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1 1/2 cups Wholesome!™ Organic Cane Sugar
- 4 large eggs
- 1/2 teaspoon sea salt
For the Pumpkin Layer:
- 1 cup hot heavy cream
- 1 cup Wholesome!™ Organic Cane Sugar
- 1 packet unflavored gelatin
- 15 ounces pumpkin puree
- 1 1/4 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
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Instructions
- Preheat the oven to 350 degrees F. Place 3 cups of broken gingersnaps in the food processor and pulse to grind into fine crumbs. Add extra gingersnaps and pulse again until you have 3 cups of crumbs. Add the Wholesome!™ Organic Light Brown Sugar and melted butter. Pulse to combine.
- Place a piece of parchment paper in a 9x13-inch baking dish. Dump the gingersnap crumb mixture onto the parchment paper and cover with wax paper. Use a small rolling pin (or your hands) to press the crumbs into a firm even layer. Remove the wax paper and discard.
- For the cheesecake layer: Place the softened cream cheese in the bowl of an electric mixer. Add the Wholesome!™ Organic Cane Sugar and beat until light and fluffy, 2-3 minutes. Scrape the mixing bowl with a spatula, then beat in the eggs and salt until smooth. Scoop the cheesecake layer over the gingersnap crust and spread out evenly. Bake for 35-40 minutes, until a toothpick inserted into the center of the cheesecake comes out mostly clean. Cool completely before proceeding.
- For the pumpkin layer: Heat 1 cup heavy cream until almost boiling. Quickly whisk in the sugar and unflavored gelatin, until smooth. Then whisk in the pumpkin puree, pumpkin pie spice, vanilla, and salt. Pour the pumpkin mixture over the cheesecake and place it in the fridge to cool and set.
- Once the pumpkin layer is firm to the touch, lift the entire sheet of bars out of the pan by the edges of the parchment paper. Sprinkle the top with additional pumpkin pie spice if desired. Cut into squares and serve.
Notes
- To freeze, first freeze the bars on a plate or baking sheet for about 1 hour in the freezer. Then take them out and wrap each bar individually in plastic wrap, and then place them all in a freezer-safe bag. The bars will last in the freezer up to 3 months.
Nutrition Information
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Serving
1bar
Calories
290kcal
(15%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
66mg
(22%)
Sodium
273mg
(11%)
Potassium
151mg
(4%)
Fiber
0g
(0%)
Sugar
28g
(56%)
Vitamin A
3220IU
(64%)
Vitamin C
0.8mg
(1%)
Calcium
56mg
(6%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 290kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 66mg | 22% |
| Sodium | 273mg | 11% |
| Potassium | 151mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 28g | 56% |
| Vitamin A | 3220IU | 64% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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