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Pumpkin cheesecake bars

Pumpkin cheesecake bars

By Hannah Lai
20’ Prep time
60’ Cook time
80’ Total time
238 Calories
12 Serving

Summary

Delightfully cozy pumpkin cheesecake bars feature a crunchy gingersnap cookie crust and a spiced pumpkin cheesecake filling. they come together with classic cheesecake ingredients, but are made as bars instead of in a spring-form pan.
Hannah Lai 0 Followers

Step by Step

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Step 1

Preheat the oven to 325ºF and grease an 8-inch x 8-inch baking dish with coconut oil. Set aside.
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Step 2

Make the gingersnap cookie crumbs. Place the gingersnap cookies in a food processor and process for about 1 minute until they turn into crumbs.
Step 3
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Step 3

Add the cookie crumbs, butter, and coconut to a large bowl. Use a spatula (or your hands) to mix the ingredients together until the crust mixture holds its form.
Step 4
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Step 4

Transfer the crust mixture to the prepared baking dish. Use a spatula to flatten the crust mixture evenly into the pan. The more tightly packed the mixture, the better.
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Step 5

Bake for 10 minutes. Remove from the oven and let rest for at least 10 minutes before adding the cheesecake filling. Keep the oven on while you make the filling.
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Step 6

Place all ingredients (except for the eggs) into a large bowl. Use a handheld mixture set on low/medium speed to mix together until smooth.
Step 7
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Step 7

Add the eggs into the bowl with the pumpkin filling. Mix to incorporate the eggs into the filling on the lowest speed. Only mix until the eggs are *just* combined (careful not to over mix).
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Step 8

Pour the pumpkin filling over the crust. Make sure it's evenly spread out.
Step 9
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Step 9

Bake until the center of the bars are gelatin-like, about 38-40 minutes.
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Step 10

Remove bars from the oven and let cool completely at room temperature. Once cool, transfer to the refrigerator and chill for at least 2 hours before cutting into bars.
Step 11
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Step 11

Top with your favorite whipped cream and a dusting of gingersnap crumbs.

Tips and Warnings

  • Storage: Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
  • Freezing Instructions: Once fully cooled, cut the pan of bars into squares, place in a single layer on a baking sheet, and freeze until fully frozen. Remove the bars from the freezer, wrap individually in aluminum foil or plastic wrap, and place into freezer-safe container. Freeze for up to 3 months. 
  • Gingersnap Cookies: Make sure the gingersnap cookies you use are hard and crunchy. The soft kind will not work for this recipe. HERE is the product we tested this recipe with.
  • Recipe Update: We updated the recipe on 11/27/19. We had a typo in the recipe saying 2 tablespoons of pumpkin pie spice. We’ve decreased it to 2 teaspoons, which is the correct amount!

Ingredient

  • Large eggs
    Large eggs
    2
  • Cream cheese
    Cream cheese
    226.8 g
  • Maple syrup
    Maple syrup
    29.57 ml
  • Unsalted butter
    Unsalted butter
    59.15 ml
  • Pumpkin pie spice
    Pumpkin pie spice
    9.86 ml
  • Coconut oil ⁣⁣
    Coconut oil ⁣⁣
    29.57 ml
  • Pumpkin puree
    Pumpkin puree
    425.24 g
  • Coconut sugar
    Coconut sugar
    118.29 ml
  • White whole wheat flour
    White whole wheat flour
    29.57 ml
  • Gingersnap cookie crumbs*
    Gingersnap cookie crumbs*
    3548.82 ml

Nutrition Facts

View nutrition facts
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