Creamy, rich Pumpkin Cheesecake Bars with Gingersnap Crust, topped with whipped cream and pumpkin pie spice!
I’ve come to a conclusion. Pumpkin + gingerbread flavors were made for each other. In that peanut butter + jelly, milk + cookies, cupcakes + sprinkles kind of way.
The crust on these cheesecake bars is where. it’s. at. Made with gingersnap cookie crumbs, butter, cinnamon and sugar – I could eat the whole thing straight up, no cheesecake layer required.
But the truth is that we are adding a cheesecake layer. A pumpkin cheesecake layer. Why? Because we can and it makes that gingersnap crust just that much more incredible.
And look, I’ll even let you have the first bite…
Try this No-Bake Cheesecake recipe next!
Pumpkin Cheesecake Bars with Gingersnap Crust
Creamy, rich pumpkin cheesecake bars with chewy gingersnap crust, topped with whipped cream and pumpkin pie spice!
Servings: 12 servings
Ingredients
- 40 gingersnap cookies
- ¼ cup sugar
- 1 tablespoon cinnamon
- 4 tablespoons butter - melted and cooled mostly
Cheesecake Layer
- 16 ounces cream cheese - softened
- ½ cup pumpkin puree - (not pumpkin pie filling)
- 1 egg - at room temperature
- ⅓ cup sugar
- 1 ½ teaspoons pumpkin spice spice
- 2 teaspoons vanilla
Topping
- whipped cream
- chopped pecans
- pumpkin pie spice or cinnamon
Instructions
- Preheat oven to 350. Line an 8×8 inch baking pan with foil and lightly grease.
- In a food processor combine the gingersnap cookies, sugar, and cinnamon and pulse until fine crumbs form. Add melted butter and pulse again until mixture is completely moistened.
- Press gingersnap mixture into the bottom of your prepared baking pan. Bake for 10 minutes.
- While crust is baking, prepare the cheesecake layer.
- Mix together egg and sugar until light and foamy. Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. Pour over baked crust.
- Return pan to oven for 25-30 minutes until cheesecake layer is set. Allow to cool on a cooling rack for 10-25 minutes, then transfer to fridge to chill completely. Cut into squares and top with whipping cream, chopped nuts, and sprinkled cinnamon or pumpkin pie spice and serve.
Notes
Store in airtight container in fridge.
Nutrition
Calories: 280 kcal, Carbohydrates: 31 g, Protein: 4 g, Fat: 16 g, Saturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 56 mg, Sodium: 250 mg, Potassium: 171 mg, Fiber: 1 g, Sugar: 16 g, Vitamin A: 2128 IU, Vitamin C: 1 mg, Calcium: 74 mg, Iron: 2 mg
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recipe looks great and I will try it.
I had a problem with this recipe and I think I know what was wrong but I hoped to run it by you to see if you agree. The taste of the cheesecake and the gingersnap crust was wonderful, and I would like to make again. When I went to cut my bars, the cheesecake stuck to the knife and pulled apart from the crust and literally made a big mess. I was cooking just for my husband and myself, so I didn’t mind having the bars look misshaped and as I said the taste was to-die-for. The only thing I did differently was the cream cheese I used was Greek Yogurt Cream Cheese, and this may have made the difference in the consistency of the cheesecake. Next time I will use regular Philly and hopefully I can cut them better. If you or your followers have any additional advice, I would love to read the comments. Thanks
Pan size
Do you Have an idea of what 40 gingersnaps equate to in cups? I have gingersnap cookies that I WOUld like to use But they Are THicker than normal gingersnaps.
Hi Kristen- i’d say about 15 or so cookies will be equal to 1 cup of crumbs.
I just made these and wondered about the equivalent measurement of cookies. i just read the comments and see that it should’ve equaled one cup. mine made a lot more so my crust is super thick!