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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Pumpkin Cheesecake Gingersnap Streusel Bars

[heart_this] · Oct 24, 2016 · 20 Comments

Pumpkin Cheesecake Gingersnap Streusel Bars

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

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 Bars
Caramel 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 (gluten-free for gluten-free)
  • 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 (rice flour for gluten-free)
  • 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 8×8 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
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Bars, Cheesecake, Dessert, Food, Gluten-free, Pumpkin, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Jenny says

    October 24, 2016 at 5:41 pm

    These look fantastic!!

    Reply
  2. Heather Christo says

    October 24, 2016 at 6:56 pm

    these look absolutely wonderful!!

    Reply
  3. TAC says

    October 25, 2016 at 12:42 am

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

    Reply
  4. kevin says

    October 25, 2016 at 1:13 am

    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.

    Reply
  5. We Are Not Martha says

    October 25, 2016 at 1:52 am

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

    Sues

    Reply
  6. Unknown says

    October 25, 2016 at 9:45 am

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

    Reply
  7. Joann Whitman says

    October 25, 2016 at 9:46 am

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

    Reply
  8. kevin says

    October 25, 2016 at 3:56 pm

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

    Reply
  9. marla {Family Fresh Cooking} says

    October 26, 2016 at 1:07 am

    Mouthwatering pumpkin bars!!

    Reply
  10. A SPICY PERSPECTIVE says

    October 27, 2016 at 6:25 pm

    Sweet happiness in every bite!

    Reply
  11. ashorty says

    November 20, 2016 at 2:38 pm

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

    Reply
  12. ashorty says

    November 20, 2016 at 2:39 pm

    I assume the bars should be chilled before eating?

    Reply
  13. kevin says

    November 21, 2016 at 7:19 pm

    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! 🙂

    Reply
  14. Scott says

    December 6, 2017 at 10:25 pm

    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?

    Reply
  15. kevin says

    December 7, 2017 at 2:48 pm

    Scott: My guess would that it has something to do with the gingersnap cookies that you used.

    Reply
  16. Gus says

    September 28, 2018 at 5:35 pm

    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.

    Reply
  17. Sue says

    November 1, 2018 at 8:25 pm

    Kevin, what gingersnap cookies did you use?

    Reply
    • kevin says

      November 2, 2018 at 8:51 am

      I have used a number of different brands. The one that comes to mind right now is sha sha co.

      Reply
  18. rose says

    November 11, 2022 at 6:12 pm

    Would this recipe work in a 8″ or 9″ springform crust?

    Reply
    • kevin says

      November 14, 2022 at 10:14 am

      This will work in those springform pans!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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