Pumpkin Cheesecake Bars are an easy-to-make pumpkin dessert that is perfect for the holidays. Rich, creamy pumpkin cheesecake over an easy gingersnap crust, simply baked to perfection. I love them topped with fresh whipped cream and an extra dash of cinnamon.
This is the time of the year I go pumpkin crazy! Whether it’s pumpkin pie bars, pumpkin baked oatmeal, pumpkin spice lattes, or these insanely delicious pumpkin cheesecake bars; I just get so very excited about all the pumpkin things (especially the edible ones!).
How Do You Make Pumpkin Cheesecake Bars?
As you may know, I only bake recipes that are EASY. I do not like precision or super time-intensive recipes, so you can rest assured this is a simple recipe.
The gingersnap crust is made with just two ingredients; store-bought gingerbread cookies and room temperature coconut oil. I pulse the cookies down to a crumble and then add the coconut oil, combining until the crumbs resemble wet sand.
Press the crust into an 8×8 baking dish lined with parchment paper and then whip up the filling.
To make the cheesecake; use an electric mixer to beat the cream cheese until smooth. Scrape the sides of the bowl and beat in yogurt. Greek yogurt helps to lighten the recipe and adds a bit of protein as well.
Next beat in the pumpkin, maple sugar, spices, and vanilla. Finally mix in the eggs until you have a fluffy, cheesecake filling. Pour the filling over the prepared crust, spread evenly, and bake for 45 minutes in a 350ºF oven.
Once the time has elapsed, turn off the oven, open the oven door and allow the cheesecake to rest in the oven for one hour (this prevents cracking!).
Transfer to the fridge to chill overnight, slice and enjoy.
How Long Do Cheesecake Bars Last?
These pumpkin cheesecake bars will last 3-5 days in an air-tight container in the refrigerator. But I find it hard to believe that they will ever last that long!
You can also freeze these bars in one of two ways. The first; simply cut them into squares after they’re fully cooled, place onto a baking tray, and put them in the freezer until fully frozen. Then remove the bars from the freezer, wrap individually in aluminum foil or saran wrap to prevent freezer burn, and place it into an air-tight container before putting back in the freezer.
If you want to freeze them as a whole block and not cut into pieces, follow the above instructions, but do not cut the bars into squares.
Frozen pumpkin cheesecake bars will last up to 3 months in the freezer (and actually taste pretty darn good frozen, just saying!).
Tips For Pumpkin Cheesecake Bars
- I used the Midel gingersnap cookies. If you use a different brand, look for something crisp and snappy.
- If you want to keep the recipe gluten-free, Midel has a gluten-free option as well.
- You can swap butter for coconut oil if preferred.
- Be sure to buy pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has lots of added sugars and spices (not what we want!).
- Let your cream cheese, yogurt, and eggs come to room temperature before starting. This will ensure you have nice and fluffy cheesecake bars without any lumps.
- You can swap graham crackers for gingersnap cookies if preferred. They are both delicious.
More Delicious Desserts Recipes
- Healthy Blondie Recipe
- Gluten-Free Carrot Cake Recipe
- Mini Pumpkin Pies
- Low Carb Ginger Cookies
- Soft Ginger Cookies
If you make these pumpkin cheesecake bars, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Pumpkin Cheesecake Bars
Ingredients
- 8 ounces gingersnap cookies (I used these)
- 3 ounces coconut oil
- 8 ounces organic cream cheese
- 7 ounces plain Greek yogurt
- 1/3 cup pumpkin puree
- 1/2 cup maple sugar (I used this one)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
- Preheat oven to 350ºF and line an 8×8 baing dish with parchment paper. Set aside.
Gingersnap Crust
- Place gingersanp cookies into a food processor and pulse until the cookies are broken down.
- Add softened coconut oil to the cookies and mix until blended well. The texture will resemble wet sand.
- Transfer the crust into the prepared baking dish and use your fingers to press it into the corners and along the sides of the pan until it looks even.
Cheesecake
- Using a hand mixer, whip cream cheese in a large bowl until light and fluffy. Add yogurt to the cream cheese and blend again.
- Add pumpkin puree, maple sugar, pumpkin pie spice, cinnamon, and vanilla extract. Blend together.
- Add in egg, and beat one last time until the mixture is nice and fluffy.
- Carefully pour the cheesecake filling over the prepared crust and bake for 45 minutes.
- Once the time is up, turn off the oven and crack open the oven door. Allow the cheesecake to rest in the oven for one hour.
- Transfer to the fridge and chill overnight or for a minimum of eight hours.
- Cut into nine squares and enjoy!
- Optional: Top with fresh whipped cream and extra cinnamon.
Notes
- If you don’t have maple sugar, you can sub in any granulated sugar (coconut sugar would work well).
- Be sure all of your ingredients are room temperature before starting. This will keep the bars nice and fluffy.
- I used Midel gingersnap cookies for this recipe. They also have a gluten-free variety if you want to keep this recipe gluten-free.
- You can swap graham crackers for gingersnap cookies if preferred. They are both delicious.
- If you don’t have pumpkin puree, you can use pureed sweet potatoes or butternut squash.
Comments
Jeannette says
I made this a couple of times during the holidays. Delicious!