Pumpkin Cheesecake Bars

5 from 1 vote

These pumpkin cheesecake bars have a delicious gingersnap crust with a spicy pumpkin cheesecake filling on top.

Prep Time35

Cook Time45

Total Time1 20

Servings: bars

Preheat oven to 325 degrees F. Line a 9x13 baking pan with heavy-duty tin foil. Grease with nonstick baking spray.
Add the 40 gingersnaps cookies in a food processor and pulse until the cookies are crumbs. You can also put the gingersnap cookies in a storage bag and smash them with a rolling pin.
Add the melted 6 tablespoons butter and stir until the gingersnaps crumbs are thoroughly coated with butter.
Pour the crumbs into the prepared baking pan and press it into the bottom of the pan.
Place the pan in the fridge to chill while preparing the cheesecake filling.

Add in the 24 ounces cream cheese and 2 tablespoons all-purpose flour to a large mixing bowl. Beat with a hand mixer on medium until creamed.
Add the 15 ounces pumpkin puree and beat until incorporated.
Add in the 1/2 cup granulated sugar and 1 1/4 cups light brown sugar. Beat until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
Add in the 4 large eggs, one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
Add in the 1 teaspoon vanilla extract, 2 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon ground cinnamon. Beat until incorporated.
Pour the cheesecake filling into the chilled crust.
Place in the oven at 325 degrees F and let bake for 45 minutes or until done. To make sure the cheesecake is done, give it a wiggle. It should slightly jiggles in JUST the center.
Let cool to room temperature and place in the fridge to chill overnight.
Slice and serve.

Storage: Store covered or in an airtight container in the fridge for up to 5 days.