Pumpkin Cheesecake Bars Recipe
User Reviews
5
Pumpkin Cheesecake Bars Recipe
Description
These pumpkin cheesecake bars start with a crust made by pulsing gingersnap cookies into fine crumbs and mixing them with light brown sugar and melted butter for a flavorful base. Pressed firmly in a parchment-lined pan, the crust creates a crisp, spice-rich foundation. The cheesecake layer blends softened cream cheese, cane sugar, eggs, and salt beaten until light and smooth, then baked atop the crust until nearly set. This delivers a dense but creamy filling firm enough to slice.
The pumpkin layer is prepared by dissolving unflavored gelatin and mixing it with hot heavy cream, cane sugar, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. This mixture, once set over the cooled cheesecake, forms a smooth, lightly spiced topping with a mousse-like texture. The bars bring classic pumpkin pie flavors paired with a gingersnap crust and rich cheesecake, offering a contrast of textures and balanced sweetness perfect for fall and winter celebrations.
A practical tip for storage is to freeze the bars individually after firming them on a tray. Wrapped tightly and stored in freezer bags, they can keep for up to three months, allowing make-ahead convenience. Thawing before serving ensures optimal texture and flavor.
Ingredients
For the Gingersnap Crust:
- 3 cups gingersnap cookies organic, crumbs
- 1/3 cup light brown sugar Wholesome!™ Organic brand
- 12 tablespoons unsalted butter melted
For the Cheesecake Layer:
- 16 ounces cream cheese softened
- 1 1/2 cups organic cane sugar Wholesome!™ brand
- 4 egg large
- 1/2 teaspoon salt sea salt
For the Pumpkin Layer:
- 1 cup heavy cream hot
- 1 cup organic cane sugar Wholesome!™ brand
- 1 packet gelatin unflavored
- 15 ounces pumpkin puree
- 1 1/4 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt sea salt
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
- Freeze bars on a flat surface before wrapping individually to prevent sticking.
- Store wrapped bars in freezer bags for up to 3 months to maintain quality.
- Thaw wrapped bars in the refrigerator before serving to preserve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
