Pumpkin Cheesecake Gingersnap Streusel Bars

Pumpkin Cheesecake Gingersnap Streusel Bars
We are smack dab in the middle of pumpkin season and I have a new favourite pumpkin recipe to share with you, these tasty pumpkin cheesecake gingersnap streusel bars! Pumpkin pie is a classic and it's always fun to use that pumpkin and spice combo in other recipes like pumpkin cheesecake or better yet in bars that you can enjoy whenever you want! These bars start out with a flavour packed gingersnap crust using crumbled gingersnap cookies! Up next is a simple pumpkin pie cheesecake layer that's topped with a rolled oat streusel! These bars are great just like that but you can also top them with something like a drizzle of icing sugar, caramel sauce etc.!

Pumpkin Cheesecake Gingersnap Streusel Bars

Pumpkin Cheesecake Gingersnap Streusel Bars

Pumpkin Cheesecake Gingersnap Streusel Bars

Pumpkin Cheesecake Gingersnap Streusel Bars

Pumpkin Cheesecake Gingersnap Streusel Bars
Top with caramel sauce.

Pumpkin Cheesecake Gingersnap Streusel Bars

Pumpkin Cheesecake Gingersnap Streusel Bars

Pumpkin Cheesecake Gingersnap Streusel Bars

Pumpkin Cheesecake Gingersnap Streusel Bars

Pumpkin Cheesecake Gingersnap Streusel BarsCaramel Pumpkin Cheesecake Gingersnap Streusel Bars
Pumpkin Cheesecake Gingersnap Streusel Bars

Pumpkin Cheesecake Gingersnap Streusel Bars

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 9

Irresistibly delicious pumpkin and spice cheese cake bars with a gingersnap crust and rolled oat streusel/crumble topping!


ingredients
    For the gingersnap crust:
  • 1 1/4 cups gingersnap cookie crumbs (or graham cracker crumbs)
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted
  • For the pumpkin cheesecake:
  • 8 ounces cream cheese, room temperature
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • For the streusel topping:
  • 1/4 cup unsalted butter, cold
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cups old fashioned rolled oats
directions
    For the gingersnap crust:
  1. Mix everything, press into the bottom of an 8x8 inch baking pan and bake in a preheated 350F/180C oven until lightly golden brown, about 12-14 minutes.
  2. For the pumpkin cheesecake:
  3. Beat the cream cheese until smooth, beat in the sugar, followed by the egg, vanilla extract, pumpkin puree and the spices.
  4. Pour the mixture on top of the baked crust.
  5. For the streusel topping:
  6. Cut the butter into the flour (I like to pulse them in a food processor to do this easily) and mix in the remaining ingredients before grabbing handfuls and squeezing lightly and crumbling in your hands over the cheesecake layer.
  7. Bake in a preheated 350F/180C oven unit the cheesecake layer has set, about 20-25 minutes. (If the crumbs start to brown, loosely cover the pan in foil.)
  8. Let cool and chill in the fridge as desired.

Note: Crumble gingersnap cookies for the crumbs or process them in a food processor.
Option: Replace the gingersnap cookie crumbs with graham cracker crumbs, vanilla wafer crumbs, etc.
Option: Double or triple the cheesecake layer for thinker bars! You will need to increase the baking time by 5-15 minutes.
Option: Top with caramel sauce or icing sugar (1 cup confectioners sugar mixed with 1-3 tablespoons water, milk, cream, maple syrup or lemon juice.)
Nutrition Facts: Calories 318, Fat 20.3g (Saturated 12.2g, Trans 0), Cholesterol 57mg, Sodium 255mg, Carbs 29.7g (Fiber 2.2g, Sugars 13.4g), Protein 4.2g
Nutrition by: Nutritional facts powered by Edamam

13 comments:

Jenny said...

These look fantastic!!

Heather Christo said...

these look absolutely wonderful!!

TAC said...

How much pumpkin pie spice who you use for subbing the individual ones? Thanks.

Kevin Lynch said...

TAC: If you are using a pumpkin pie spice blend use 2 teaspoons instead of the cinnamon, ginger, cloves and nutmeg in the cheesecake layer.

We Are Not Martha said...

Perfect!! I want to eat an entire pan of these.

Sues

Unknown said...

I've been subscribing to your blog for a year and your recipes are amazing.You're so creative, a cooking genius.

Joann Whitman said...

I've been subscribing to your blog for a year and your recipes are amazing.You're so creative, a cooking genius.

Kevin Lynch said...

Joann Whitman: Thanks! I'm glad you have been enjoying my recipes!

marla {Family Fresh Cooking} said...

Mouthwatering pumpkin bars!!

A SPICY PERSPECTIVE said...

Sweet happiness in every bite!

ashorty said...

How long should the cheesecake bars chill ?
Thank you, these look amazing.

ashorty said...

I assume the bars should be chilled before eating?

Kevin Lynch said...

ashorty: I usually chill them in the fridge for an hour or so but they are also great after just cooling to room temperature if, like me, you just can't wait any longer! :)

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