Why We Love This Pumpkin Cheesecake Bars Recipe
Hello Pumpkin Lovers! Do I have a treat for you… I like to think I’ve never met a pumpkin recipe I didn’t like. Already this season I’ve shared several beloved pumpkin recipes that fill the house with the welcomed aroma of sweet earthy pumpkin puree and fall spices. However, as our window to enjoy all-things-pumpkin is short each year, I don’t feel it’s possible to overkill on the ingredient. Do you? Today I’m sharing a new recipe for the holidays, Layered Pumpkin Bars, combining a simple silky cheesecake with a sweet buttery gingersnap crust, and a layer of spiced pumpkin goodness on top. The three layers are not only easy to make, they create an eye-catching treat your friends and family will scramble to get their hands on!
Ingredients For Pumpkin Bars
For the Gingersnap Crust
Gingersnap Crumbs – or graham cracker crumbs Brown Sugar – light or brown Unsalted Butter – melted
For the Cheesecake Layer
Cream Cheese – softened to room temperature Sugar – regular, granulated sugar Eggs – to help the cheesecake set Sea Salt – to balance the flavors
For the Pumpkin Layer
Heavy Cream – you will warm up the heavy cream in order to melt the gelatin Sugar – regular, granulated sugar Gelatin – to help the pumpkin layer set Pumpkin Puree – 100% pumpkin is needed rather than pumpkin pie filling for this recipe Pumpkin Pie Spice – for warming, fall inspired flavors Vanilla Extract – for added flavor Sea Salt – to balance everything out
How to Make Pumpkin Cheesecake Bars
Preheat the oven to 350 degrees F. Place 3 cups of broken gingersnaps in the food processor and pulse to grind into fine crumbs. Add extra gingersnaps and pulse again until you have 3 cups of crumbs. Add the brown sugar and melted butter and pulse to combine. Place a piece of parchment paper in a 9×13-inch baking dish. Dump the gingersnap crumb mixture onto the parchment paper and cover with wax paper. Use a small rolling pin or your hands to press the crumbs into a firm even layer. Remove the wax paper and discard. For the cheesecake layer, place the softened cream cheese in the bowl of an electric mixer. Add the sugar and beat until light and fluffy, 2-3 minutes. Scrape the mixing bowl with a spatula, then beat in the eggs and salt until smooth. Scoop the cheesecake layer over the gingersnap crust and spread it out evenly. Bake for 35-40 minutes, until a toothpick inserted into the center of the cheesecake comes out mostly clean. Cool completely before proceeding. For the pumpkin layer, heat 1 cup of heavy cream until almost boiling. Quickly whisk in the sugar and unflavored gelatin, until smooth. Then, whisk in the pumpkin puree, pumpkin pie spice, vanilla, and salt. Pour the pumpkin mixture over the cheesecake and spread evenly with a rubber or offset spatula. Place in the fridge to chill and set. Once the pumpkin layer is firm to the touch, lift the entire sheet of bars out of the pan by the edges of the parchment paper. Sprinkle the top with additional pumpkin spice if desired. Cut into squares and serve!
Pumpkin Bar Recipe Tips & Tricks
Not a fan of gingersnaps? No worries! You can switch out the gingersnaps for a graham cracker crust. The graham crackers have a more subtle flavor which some people prefer, and you can still make the best fall cheesecake bars ever! Top each pumpkin pie bar off with a dollop of whipped cream and a drizzle of homemade caramel sauce, if desired! For the prettiest, most even slices, use a large chef’s knife and some hot water. Heat the knife in a glass of hot water, wipe it off with a towel, and slice. Repeat this after each slice!
Looking for More Pumpkin Recipes? Be Sure to Also Try:
Chocolate Chip Pumpkin Bars Pumpkin Cream Pie Pumpkin Chili Pumpkin Pie Milkshake Turtle Pumpkin Ice Cream Cake
Disclosure: This post is sponsored by Wholesome!™. All opinions are my own. Share This Recipe With Friends!
