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    Home » Our latest posts » Desserts

    The BEST Pumpkin Cheesecake Bars

    October 5, 2017 Filed Under: Cheesecake, Desserts

    Jump to Recipe Print Recipe
    Pumpkin Cheesecake Bars with Gingersnap Crust, a zippy twist on pumpkin cheesecake in an easy to make cookie bars.

    No boring graham cracker crust for these Pumpkin Cheesecake Bars.  We use gingersnaps instead for full flavor in every bite.

    Pumpkin Cheesecake Bars with text overlay

    The hardest part about these bars are letting them set overnight in the fridge. I could have gone no bake but the texture and flavor of "real" cheesecake is just better. At least to me.

    Ingredients for Pumpkin Cheesecake Bars

    Gingersnap Cookies - if you can find them gluten free you can make this a GF recipe

    Melted Butter - coconut oil, particularly butter flavored coconut oil would be a good vegan alternative.

    Cream Cheese - dairy free cream cheese if you choose.

    Sugar - you can reduce the sugar content of the recipe by opting for stevia, sucralose, etc.

    Pumpkin puree - or other winter squash puree.

    Eggs - swap for your favorite liquid egg substitute if desired

    Flour - gluten free flour will be okay here, as long as the ginger snaps are GF too.

    Pumpkin Pie Spice - You can make your own with the Pioneer Woman's recipe.

    Other Pumpkin Cookie Recipes from #FilltheCookieJar

    Pumpkin Chip Cookies from Palatable Pastime
    Pumpkin Pie Tastes by Cindy's Recipes and Writings
    Pumpkin Oatmeal Chocolate Chip Cookies from A Day in the Life on the Farm
    Pumpkin Streusel Bars From  Cookaholic Wife

    Pumpkin Cheesecake Bars with Gingersnap Crust

    Pumpkin Cheesecake Bars with text overlay
    Print Recipe Pin Recipe

    Ingredients
     

    • 1 ½ cup gingersnap cookie crumbs (about 36-40 cookies depending on size)
    • ⅓ cup melted butter
    • 16 ounce cream cheese
    • 1 cup sugar
    • 1 cup pumpkin puree
    • 1 teaspoon vanilla
    • 3 Large eggs
    • 3 tablespoons flour
    • 2 teaspoons pumpkin pie spice
    • extra cookies for topping

    Instructions
     

    • Preheat oven to 350 degrees. Line an 8" square pan with foil and spray with cooking spray.
    • Combine cookie crumbs with melted butter. Press into prepared pan. Bake for 8 minutes.
    • While crust is baking, beat cream cheese and sugar until fluffy.
    • Beat in pumpkin, vanilla and eggs until thoroughly combined. Add flour and spice.
    • Break several gingersnap cookies into large pieces.
    • Pour filling over the crust and sprinkle cookie pieces on top.
    • Bake for 20-30 minutes until center looks set. Cool, then refrigerate overnight before slicing and serving.

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    Reader Interactions

    Comments

    1. Wendy Klik

      October 05, 2017 at 6:47 am

      Oh My YUM!!

      Reply
    2. Charlene Asay

      October 15, 2017 at 3:31 pm

      I bet these taste amazing!

      Reply

    Trackbacks

    1. Tasty Tuesdays: Thanksgiving Favorite Foods | Creative K Kids says:
      November 24, 2020 at 5:01 am

      […] Pumpkin Cheesecake Bars with Gingersnap Crust from That Recipe […]

      Reply

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