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These pumpkin cheesecake bars are quick, easy and seriously almost TOO good (if there is such a thing)! A simple gingersnap cookie crust is topped with a pumpkin cheesecake layer that’s loaded with those traditional Fall flavors of cinnamon and nutmeg. Then it’s finished off with caramel, toasted pecans and a dollop of whipped cream.
No one will be asking you where the pumpkin pie is this holiday season because they’ll be too busy diving face first into these bars!
How to make pumpkin cheesecake bars:
These cheesecake bars start with a delicious buttery gingersnap crust pressed into the bottom of the pan.
Top that with a layer of thick, creamy, pumpkin cheesecake with hints of cinnamon and nutmeg. Then the cheesecake is baked to perfection in the oven at a 325 degrees and cooled overnight.
While these pumpkin cheesecake bars are great just naked, they taste best drizzled with caramel and sprinkled with pecans, then topped with a dollop of whipped cream.
What kind of pan do I use for cheesecake bars?
Did I mention that these pumpkin cheesecake bars bake in the little black dress of bakeware? The 9×13 inch pan! No spring form business, no water bath nonsense. Just simple, straight forward, delicious pumpkin cheesecake.
Cheesecake doesn’t have to be daunting or difficult!! Lining your baking dish with tin foil also makes clean up (and slicing this dessert) a breeze!
How do I cut cheesecake bars?
The secret to getting those perfectly smooth edges on these cheesecake bars is to use a sharp knife that’s been run under warm water and then dried off with a clean kitchen towel. In between each cut, rinse the knife with warm water, dry and then slice. Your cheesecake will cut like butter and your slices will be picture perfect!
If you like this recipe, try my Easy Turtle Cheesecake Bars. They follow the same blueprint with quick and easy preparation and are loaded with chocolate, pecans and caramel on top of an Oreo cookie crust!Print
These pumpkin cheesecake bars are quick, easy and seriously almost TOO good (if there is such a thing)! The crust is a simple mixture of gingersnap cookies, pecans and melted butter. The classic pumpkin cheesecake layer is loaded with those traditional Fall flavors of cinnamon and nutmeg. Then it’s finished off with a drizzle of caramel, toasted chopped pecans and a dollop of whipped cream.
- 12 oz. gingersnap cookies
- 1/2 cup toasted pecans
- 7 tablespoons melted butter
- 3 (8 oz.) packages cream cheese, room temperature
- 1 (15 oz.) can pumpkin puree
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- pinch of salt
- 1 tablespoon vanilla
- 2 eggs, room temperature
- caramel sauce
- toasted chopped pecans
- whipped cream
- Preheat oven to 325 degrees.
- Add gingersnaps and pecans to a food processor and process until they are a course crumb texture. Mix with melted butter.
- Line a 9×13 pan with tin foil. Press crust mixture into the bottom of the pan in an even layer.
- Heat a large pan over low heat and add cream cheese. Heat cream cheese, stirring frequently just until it is smooth and spreadable. Transfer cream cheese to a large bowl and add pumpkin, sugar, cinnamon, nutmeg, allspice and salt. Mix until combined.
- Then add vanilla and eggs and mix until well combined, smooth and creamy. Be sure not to over mix though.
- Pour cheesecake batter on top of the crust and use a spatula to spread it in an even layer. Give the baking dish a few short bangs on the counter to make sure any air bubbles that are hiding rise to the top.
- Bake, uncovered for 30-35 minutes or until the edges of the cheesecake start to pull away from the sides of the pan and the center is set but still jiggly.
- Remove from oven and allow to cool for 2 hours on the counter. Top with toppings and refrigerate overnight or for at least 8 hours.
- Slice, serve and enjoy!
Keywords: pumpkin, Fall, sheet pan, cheesecake, chocolate, pecans, caramel, sweet, treats, easy, simple, bar, recipe