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Pumpkin Cheesecake Bars Recipe

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 24 bars
Calories: 290 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.