Pumpkin Cheesecake Bars Recipe

Rating 5.0
| 2
| Last Updated on May 17, 2024
Pumpkin cheesecake bars are a collision of pumpkin pie and cheesecake. Silky smooth and fragrant with warm spices, enjoy this exquisite autumnal dessert at your Thanksgiving table.
Utensils Dessert
Globe New American
21
ingredients
13
steps
170
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
16
For the Gingersnap Crust
1 1/2 cup(s)
gingersnap or spice cookie crumbs, see notes 1
2 tbsp
granulated sugar
1/4 tsp
kosher salt, see notes 2
4 tbsp
unsalted butter, melted
For the Cheesecake Filling
8 oz
cream cheese, softened
14 oz
sweetened condensed milk
1
large egg, room temperature
1
egg yolk, room temperature
2 tsp
vanilla extract
1/4 tsp
kosher salt, see notes 2
For the Pumpkin Filling
15 oz
pure pumpkin puree
14 oz
sweetened condensed milk
2
large eggs, room temperature
1 tsp
pumpkin spice
1 tsp
vanilla extract
1/4 tsp
kosher salt, see notes 2
For the Pecan Topping
1
large egg
1 cup(s)
chopped pecans
1/3 cup(s)
maple syrup
1/4 tsp
kosher salt, see notes 2
whipped cream, for garnish
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Directions 13 steps | 170 Minutes

Step 1

Preheat the oven to 350°F. Grease and line the bottom and the sides of a 3-inch deep 9x9-inch baking pan with parchment paper. Measure and prep all ingredients.

Pumpkin Cheesecake Bars Recipe: Preheat the oven to 350°F.
Step 2

Prepare the gingersnap crust. In a bowl, whisk together the gingersnap (or spice cookie) crumbs, granulated sugar and salt. Mix in the melted butter until the mixture is evenly moistened. It will look sandy and thick.

Pumpkin Cheesecake Bars Recipe: Prepare the gingersnap crust.
Step 3

Transfer the mixture to the prepared baking pan and press the mixture into the bottom. Bake the crust for 10 minutes and let cool completely. 

Pumpkin Cheesecake Bars Recipe: Transfer the mixture to the prepared baking pan and press the mixture into the bottom.
Step 4

While the crust is cooling, boil a kettle of water and make the cheesecake filling. Using either a handheld mixer or a whisk, beat the cream cheese until smooth.

Pumpkin Cheesecake Bars Recipe: While the crust is cooling, boil a kettle of water and make the cheesecake filling.
Step 5

Add in the sweetened condensed milk and beat until smooth. Add the egg, egg yolk, vanilla extract and salt. Mix on medium speed until smooth. Set aside.

Pumpkin Cheesecake Bars Recipe: Add in the sweetened condensed milk and beat until smooth.
Step 6

Pour the cheesecake batter into the cooled gingersnap crust. Prepare a water bath by placing the 9x9-inch baking pan into a larger metal pan, like an 11 or 12-inch round cake pan or in a roasting pan. Place the stacked pans into the oven and carefully fill the larger cake or roasting pan halfway with the hot water from the kettle. Be careful not to splash water into the cheesecake batter.

Pumpkin Cheesecake Bars Recipe: Pour the cheesecake batter into the cooled gingersnap crust.
Step 7

Bake the cheesecake until the edges are set and the center jiggles slightly. About 25-30 minutes.

Pumpkin Cheesecake Bars Recipe: Bake the cheesecake until the edges are set and the center jiggles slightly.
Step 8

While the cheesecake layer bakes, prepare the pumpkin pie filling. In a bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract and salt. Whisk until well combined.

Pumpkin Cheesecake Bars Recipe: While the cheesecake layer bakes, prepare the pumpkin pie filling.
Step 9

Once the cheesecake layer is set, top the cheesecake layer with the pumpkin pie filling. Bake for 30 minutes. 

Pumpkin Cheesecake Bars Recipe: Once the cheesecake layer is set, top the cheesecake layer with the pumpkin pie filling.
Step 10

While the pumpkin pie layer is baking, prepare the pecan topping by combining the chopped pecans, maple syrup and salt. 

Pumpkin Cheesecake Bars Recipe: While the pumpkin pie layer is baking, prepare the pecan topping by combining the chopped pecans, maple syrup and salt.
Step 11

Carefully remove the pumpkin cheesecake bars from the oven and spoon the pecan topping evenly over the top. Place the cheesecake back into the water bath and bake for another 10-15 minutes or until the cheesecake is set. (See notes 2) 

Pumpkin Cheesecake Bars Recipe: Carefully remove the pumpkin cheesecake bars from the oven and spoon the pecan topping evenly over the top.
Step 12

Remove the cheesecake from the oven and let it cool to room temperature. Move to the refrigerator to chill completely. When completely chilled, remove cheesecake from the pan and cut into squares.

Pumpkin Cheesecake Bars Recipe: Remove the cheesecake from the oven and let it cool to room temperature.
Step 13

Garnish with whipped cream, if desired. Serve and enjoy!

Pumpkin Cheesecake Bars Recipe: Garnish with whipped cream, if desired.

Notes:

  1. Graham crackers can also be used if spice cookies are not available.
  2. This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
  3. If the center is still slightly jiggly, that’s okay.

Nutrition Per Serving
View All
CALORIES
438
FAT
23 g
PROTEIN
8.5 g
CARBS
52 g
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2 Comments
2 Comments
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Chrystal G.

Chrystal

31 Oct 2023

If there is anything better than pumpkin pie, it's pumpkin cheesecake bars!

Reply to this comment
Carmela G.

Carmela

Cozymeal Team Member

19 Sep 2023

Perfect to serve on Thanksgiving. A pumpkin pie and cheesecake in one.

Reply to this comment