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.!
Top with caramel sauce.
Pumpkin Cheesecake Gingersnap Streusel Bars
Irresistibly delicious pumpkin and spice cheese cake bars with a gingersnap crust and rolled oat streusel/crumble topping!
ingredients
- 1 1/4 cups gingersnap cookie crumbs (gluten-free for gluten-free)
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 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
- 1/4 cup unsalted butter, cold
- 1/4 cup flour (rice flour for gluten-free)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3/4 cups old fashioned rolled oats
For the gingersnap crust:
For the pumpkin cheesecake:
For the streusel topping:
directions
- Mix everything, press into the bottom of an 8×8 inch baking pan and bake in a preheated 350F/180C oven until lightly golden brown, about 12-14 minutes.
- Beat the cream cheese until smooth, beat in the sugar, followed by the egg, vanilla extract, pumpkin puree and the spices.
- Pour the mixture on top of the baked crust.
- 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.
- 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.)
- Let cool and chill in the fridge as desired.
For the gingersnap crust:
For the pumpkin cheesecake:
For the streusel topping:
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.)
Caramel Apple Cheesecake Bars
Pumpkin Pie Cheesecake
Pumpkin Pie with Gingersnap Crust
Triple Chocolate Pumpkin Pie
Pumpkin Pie Ice Cream
Pumpkin Pie Oatmeal
Pumpkin Pie Pancakes
Pumpkin Pie Milkshake
Pumpkin Pie French Toast
Pumpkin Pie White Hot Chocolate
Pumpkin Pie Fritters
Pumpkin Cinnamon Role Pancakes with Caramel Cream Cheese Frosting
Slow Cooker Pumpkin Pie Steel Cut Oatmeal
Pumpkin Pie Quinoa Parfait with Gingersnap Pecan Streusel
Rolo Cheesecake Bars
Chocolate Covered Strawberry Brownies
Strawberry Lemon Cheesecake Bars
These look fantastic!!
these look absolutely wonderful!!
How much pumpkin pie spice who you use for subbing the individual ones? Thanks.
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.
Perfect!! I want to eat an entire pan of these.
Sues
I've been subscribing to your blog for a year and your recipes are amazing.You're so creative, a cooking genius.
I've been subscribing to your blog for a year and your recipes are amazing.You're so creative, a cooking genius.
Joann Whitman: Thanks! I'm glad you have been enjoying my recipes!
Mouthwatering pumpkin bars!!
Sweet happiness in every bite!
How long should the cheesecake bars chill ?
Thank you, these look amazing.
I assume the bars should be chilled before eating?
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! 🙂
For some reason the crust on mine turned out as hard as brittle candy. It was still good just really hard. What do you think went wrong?
Scott: My guess would that it has something to do with the gingersnap cookies that you used.
Hey Kevin i had the opposite result with my crust.. It came out really crumbly and hardly held together.. Taste was perfect just not sure what I did wrong with the crust.. I used walmart gingersnap cookies and crumbled them in a food processor.
Kevin, what gingersnap cookies did you use?
I have used a number of different brands. The one that comes to mind right now is sha sha co.
Would this recipe work in a 8″ or 9″ springform crust?
This will work in those springform pans!