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Pumpkin Pie Cheesecake Bars

ByJessica Loizzo Updated on
4 Comments

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Pumpkin Pie Cheesecake Bars are the best of both worlds – pumpkin and cheesecake are blended together into one smooth batter and baked over a homemade gingersnap crust. This is a no fuss, easy pumpkin recipe that’s perfect for fall gatherings.

Cream cheese pumpkin bars topped with whipped cream on a white marble serving platter.

Why You’ll Love This Recipe

What’s not to love about baking with pumpkin? It’s my very favorite thing to do, really. There’s nothing quite like the smell, the taste and feel of pumpkin desserts. They’re so comforting, so warm and so delicious. These pumpkin pie cheesecake bars make it really easy to get into the kitchen and get my bake on!

  • They’re simple to make: You make the crust, make the batter and bake.
  • They’re great for sharing: These are wonderful for gatherings. Slice them up and serve.
  • They’re make ahead friendly: In fact, they’re better if they sit overnight. Cheesecake is wonderful that way.
  • They’re flavorful: Between the buttery gingersnap crust, the smooth, creamy pumpkin pie cheesecake, and homemade whipped cream, this dessert is tasty and indulgent. It’s truly a favorite!

Ingredients You’ll Need

Gingersnap Crust

  • Gingersnap cookies – you will need 42 exactly! The crust is the best part, just saying.
  • Granulated sugar – a little sugar sweetens it up.
  • Unsalted butter, melted – melted butter holds it all together and adds rich flavor.

Pumpkin Cheesecake Layer

  • Cream cheese, room temperature – make sure it’s room temp so it blends well.
  • Brown sugar – I love the caramel flavor brown sugar gives the batter.
  • Can of pumpkin puree – make sure to use puree not pumpkin pie filling.
  • 2 large eggs, room temperature – eggs help bind it all together and add richness.
  • Evaporated milk – evaporated milk is what makes it pumpkin pie. It thins out the batter and makes it smooth.
  • Vanilla extract – vanilla adds warmth.
  • Ground cinnamon – cinnamon adds warmth and flavor.
  • Pumpkin pie spice – pumpkin pie spice really drives the pumpkin flavor.
  • Salt – a little salt for balance.

Whipped Cream

  • Heavy whipping cream, cold – the colder the better! It helps it whip up.
  • Pure vanilla extract – vanilla adds some flavor.
  • Sugar – a little sugar sweetens it nicely.
Sweet potato cookies ingredients on marble surface, including gingerbread cookies, eggs, butter, cream, sugar, spices, and milk, ready for baking.

The Instructions

Sweetened brown sugar in a food processor, ready for baking or dessert recipes.
Add gingersnap cookies, sugar and butter to a food processor and pulse until mixed.
Crushed graham crackers in baking dish for dessert crust or topping.
Press the crust into a parchment paper lined 9×13 pan; set aside.
Pumpkin Pie Cheesecake Bars
Cream together the cream cheese and brown sugar until light and fluffy.
Creamy vanilla frosting being mixed with a red stand mixer in a glass bowl.
Beautifully creamed together!
Creamy peanut butter and sweet pumpkin puree in a glass mixing bowl with a red stand mixer for fall dessert recipes.
Add the pumpkin puree and continue to mix until well incorporated.
Creamy pumpkin cheesecake batter with an egg in a glass mixing bowl on marble countertop.
Add the eggs and blend.
Cream-colored batter being mixed in a glass bowl with a red stand mixer on a marble surface.
Add the evaporated milk and mix well.
Creamy caramel sauce being mixed with a stand mixer on a marble countertop with cinnamon.
Mix in the vanilla.
Cream-colored cake batter with cinnamon in a glass mixing bowl and a red stand mixer.
Mix in the spices.
Creamy caramel sauce pouring into a glass bowl on a marble countertop with a graham cracker crust in a white baking dish.
Pour the batter over the gingersnap crust and bake.
Creamy caramel sauce in a white baking dish on marble surface for dessert recipes.
It bakes at 350 degrees for about 35 minutes. Remove and let cool completely then refrigerate.
Fluffy whipped cream being mixed with a red stand mixer in a glass bowl for dessert or baking recipes.
Make the whipped cream by adding heavy cream, sugar and vanilla to a mixing bowl. Whisk on medium-high speed until fluffy.
Creamy caramel blondies with dollops of whipped cream in a white baking dish for easy serving. Perfect for sweet snacks, dessert recipes, and holiday gatherings.
Cut the chilled bars and pipe with whipped cream.
Butterscotch candy bars, stacked on a plate, close-up, with blurred background of other caramel treats and whipped cream, showcasing homemade caramel flavor and rich, chewy texture.
Enjoy!

Tips for the Best Pumpkin Pie Cheesecake Bars

  • Read through the entire recipe before starting. Prepare the ingredients ahead of time. This will help prevent mistakes and make clean up easier.
  • Use room temperature ingredients. The cream cheese and eggs need to be truly room temperature before mixing. This helps make the batter smooth without over mixing it.
  • Scrape down the bowl a few times during the mixing process to avoid lumps.
  • Don’t over bake – the filling should be set, but not pulling away or cracking.
  • Chilling is important – do not rush the chilling process! I know it’s hard to be patient!
  • Wipe your knife clean after each cut for neat slices.

Final Thoughts

Whether you’re making these pumpkin pie cheesecake bars for Thanksgiving, a dinner party or just for fun, please make them! Pumpkin desserts brings joy, happiness and a happy taste buds – those are just the facts. If you love pumpkin recipes, I have several to choose from on the blog! One of my favorites is my pumpkin bread with cream cheese frosting. I’ll let you get to it, enjoy!

Yield: 24 small bars

Pumpkin Pie Cheesecake Bars

Cream cheese pumpkin bars topped with whipped cream on a white marble serving platter.

A simple pumpkin pie cheesecake filling is poured of a gingersnap crumb crust and baked until set. Served with fresh whipped cream, these pumpkin pie cheesecake bars scream Fall!

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 4 hours
Total Time 5 hours

Ingredients

Gingersnap Crust

  • 42 gingersnap cookies
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted

Pumpkin Cheesecake Layer

  • 8 ounces cream cheese, room temperature
  • 1 cup light brown sugar
  • 1, 15 ounce can pumpkin puree
  • 2 large eggs, room temperature
  • 1 cup (8 ounces) evaporated milk
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Whipped Cream

  • 1 pint of heavy whipping cream, cold
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sugar

Instructions

    1. Preheat oven to 350 degrees. Grease a9x13 baking pan and line with parchment paper so that it extends over each long side of the pan.
    2. In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared pan. Bake for 8-10 minutes (10 minutes is a bit too long for my oven so just keep an eye on the crust).
    3. While crust is baking, get started on preparing the pumpkin pie cheesecake. Beat together cream cheese and brown sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed. Add the pumpkin puree and mix on low speed until completely incorporated. Add the eggs one at a time, beating well until fully incorporated. Scrape down the sides of the bowl between each addition. Add the evaporated milk and vanilla, and beat until fully combined. Add the cinnamon, pumpkin pie spice and salt and mix on low for a few seconds.
    4. Pour the filling over the prepared crust and tap the pan on the counter to remove any air bubbles. Bake until the filling is set in the center, 30-40 minutes. The time will vary based on your oven. Mine bake for 35 minutes. Remove from oven and set on a wire rack to cool. After they reach room temperature, cover and place in refrigerator to chill for at least 4 hours.
    5. Lift the bars from the pan by using the parchment paper overhangs – gently lift and place bars on a flat surface. Cut into squares and top with whipped cream. Store the bars in an airtight container in the refrigerator for up to 4 days.
    6. To make the whipped cream, add the all the ingredients to a mixer fitted with a paddle attachment. A hand-held mixer works, too. Beat on medium high speed until stiff peaks form. Pipe or dollop as desired!

Did you make this recipe?

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© Jessica - stuckonsweet.com
Category: Brownies/Bars

Adapted slightly from: Brown Eyed Baker

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4 Comments

  2. I have a pumpkin treats party next week and I think that these are going to be my contribution! Thanks so much for the recipe.

    Reply

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