Pumpkin Cheesecake Bars
These rich and creamy pumpkin cheesecake bars have a delicious and crunchy brown sugar pecan topping that makes these bars even more delicious.
Servings: 12 Bars
Ingredients
Gingersnap Crust
- 2 ¼ cups crushed gingersnaps
- ⅓ cup granulated sugar
- 6 tablespoons butter, melted
Pumpkin Cheesecake
- (4) 8 ounce blocks cream cheese
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- ¼ cup heavy cream
- 15 ounce can pumpkin puree
- 2 teaspoons vanilla extract
- ¼ cup all purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 4 large eggs, whisked
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¾ cup chopped pecans
- ¼ cup all purpose flour
- ¼ cup butter, melted
Instructions
- Preheat the oven to 325° and lightly spray a 9x13 glass baking dish with non-stick cooking spray.
Brown Sugar Pecan Topping
- In a small bowl, mix brown sugar, pecans, flour and butter together until combined. Set aside.
Gingersnap Crust
- In a medium bowl, add crushed gingersnaps, sugar, and melted butter. Stir to combine and then press mixture in an even layer into the bottom of the prepared baking dish.
Pumpkin Cheesecake
- In a large bowl, beat cream cheese, brown sugar, and granulated sugar together until smooth.
- Pour heavy cream, pumpkin puree, and vanilla into cream cheese mixture and beat just until combined.
- Add flour, cinnamon, pumpkin pie spice, ginger, nutmeg, and cloves. Stir to combine.
- Add whisked eggs and mix just until combined.
- Pour batter onto the prepared crust.
- Bake for 1 hour 15 minutes.
- Remove from the oven and top with brown sugar pecan topping.
- Return to the oven and bake for an additional 15 minutes or until the cheesecake is mostly set but still a little jiggly.
- Remove from the oven and let sit for an hour or so, then place in the refrigerator for 4+ hours or overnight until chilled.
Notes
Recipe inspired from Inside BruCrew Life
- Room Temperature Ingredients. Be sure your cream cheese is fully softened to avoid a grainy cheesecake and set your eggs out to warm up. Both will mix better when at room temperature.
- Don't Overbake. You want the center of your cheesecake bars to have just a slight wobble. They will firm up as they chill.
- Cool Completely. Make sure you give the cheesecake bars plenty of time to fully chill before cutting and serving them. This will ensure the filling sets properly.
- Serve. These pumpkin cream cheese bars are perfect for all your fall entertaining from potlucks, to Thanksgiving, and even bake sales. Enjoy with a cup of coffee or tea and some fresh fruit and gingersnap cookies on the side.
- Storage. Refrigerate in an airtight container for up to four days. For longer storage, wrap the cheesecake bars in plastic wrap and freeze them for up to a month in an airtight, freezer-safe container for up to two months.