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Pumpkin Cheesecake Bars

Pumpkin cheesecake bars are rich, creamy, and the perfect way to celebrate pumpkin season. Every bite is bursting with warm pumpkin spices and sweet cheesecake.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Chill Time 12 hours
Total Time 13 hours 40 minutes
Course Dessert
Cuisine American
Servings 9

Ingredients
  

Crust

  • 1 cup gingersnap crumbs approximately 14 to 16 cookies prior to crushing
  • 1 cup graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon

Filling

  • 1 package cream cheese 8 ounce, at room temperature
  • 1 cup brown sugar
  • 15 ounces pumpkin puree
  • 2 eggs room temperature
  • 12 ounces evaporated milk
  • 1½ teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Topping

  • 2 cup pecans finely chopped
  • ½ cup packed brown sugar
  • 3 tablespoons water

Instructions
 

For the Crust

  • Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
  • Pulse together the gingersnaps crumbs, graham cracker crumbs, cinnamon, and sugar until they are fine crumbs. Add butter and pulse to blend.
  • Press the crumbs evenly into the bottom of the pan.
  • Bake at 350°F for 8 to 10 minutes.
  • Allow to cool for 10 minutes.

For the Filling

  • On medium speed, beat cream cheese and brown sugar until smooth and creamy.
  • Add the pumpkin and mix on low speed until fully blended.
  • Add the eggs one at a time, beating well after each addition.
  • Combine the milk and vanilla, beating until well combined. Stir in the spices and salt, mixing on low.
  • Pour onto the crust. Bake at 350°F for 50 minutes.

For the Topping

  • Add the nuts, brown sugar, and water together in a bowl and then spread over the top of the pumpkin cheesecake.
  • Spread the mixture over the top of the pumpkin cheesecake.
  • Bake for 30 minutes. If the pecan topping is browning too much, tent lightly with foil
  • Remove from oven and place on a wire rack to cool to room temperature.
  • Chill overnight.
  • Once chilled, cut into squares.

Notes

TIP: Make sure you buy pure pumpkin puree and not canned pumpkin pie filling.
TIP: Use the bottom of a flat measuring cup to press the crust into the bottom of the pan. This ensures a nice firm base for the bars.
TIP: For best results, make sure your cream cheese is at room temperature, or it may leave lumps in the filling.
TIP: The bars are done when the center is set and a knife comes out clean.