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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.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Chill Time 12 hrs
Total Time 13 hrs 40 mins
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
  • teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 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.