The pumpkin cheesecake bars recipe has a spicy gingersnaps crust, and a rich creamy pumpkin cheese topping! The perfect treat around the fall holidays!

Ingredients
Crust:
2 cups finely crushed gingersnaps (about 30 cookies)
1/4 cup salted butter, melted

Filling:
1/3 cup canned pumpkin
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
3 8-ounce packages cream cheese, softened
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
3 eggs

Hardware
Large bowl
Medium bowl
Small bowl
Small microwave safe bowl
13x9x2-inch baking pan
Mixer

Crust:
Step 1: Preheat oven to 325 degrees F.
Step 2: Lightly grease a 13x9x2-inch baking pan.
Step 3: In a small microwave safe bowl, melt butter.
Step 4: In a small bowl, combine crushed gingersnaps and melted butter.
Step 5: Press mixture evenly into the bottom of the prepared baking pan.
Step 6: Bake for 10 minutes or until crust is firm; cool.

Filling:
Step 1: While crust is baking and cooling, in medium bowl stir together pumpkin, flour, and pumpkin pie spice; set aside.
Step 2: In a large bowl, beat cream cheese with an electric mixer on medium-high speed until smooth.
Step 3: Add sugar and vanilla extract. Beat until combined.
Step 4: Add eggs one at a time, beating after each addition on low speed just until combined.
Step 5: Pour 1 1/2 cups of the cream cheese batter into the pumpkin mixture until smooth.
Step 6: Pour remaining cream cheese batter over crust.
Step 7: Place large tablespoons of pumpkin batter randomly over top of cream cheese batter. Using a butter knife, gently swirl the two batters together.
Step 8: Bake for 25-30 minutes more or until center is set. Cool completely before cutting into bars.

The pumpkin cheesecake bars recipe makes 24 squares.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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