Pumpkin Cheesecake Bars

Pumpkin cheesecake bar topped with glazed pecans and layered over a spiced gingersnap crust. Text overlay lists ingredients including cream cheese, pumpkin puree, and gingersnap crumbs for this easy fall dessert recipe.

5 from 4 votes

These pumpkin cheesecake bars combine a buttery graham cracker crust, creamy pumpkin cheesecake filling, and warm fall spices for the ultimate make-ahead dessert. Perfect for Thanksgiving, potlucks, or cozy family nights, they slice beautifully and taste even better the next day!

Prep Time10

Cook Time1 30

Chill Time4

Total Time5 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 626kcal

Author: Shauna

Ingredients

Crust

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

Filling

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

Topping

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

Instructions

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

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.

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

If you don’t have a food processor, you can use a Ziploc bag and a rolling pin to crush the gingersnap cookies and graham crackers into fine crumbs. Then, stir the crumbs, cinnamon, and butter together in a large mixing bowl.
If the pecan topping is browning too much, tent lightly with foil. This will help ensure it’s perfectly golden without burning or becoming too crunchy and dry.
Layer parchment paper between the bars before freezing to prevent sticking and keep that perfect, clean-cut look when thawed!

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