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Pumpkin Cheesecake Bars
Print Recipe
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
4
hours
hrs
20
minutes
mins
Course
Dessert
Servings
12
Ingredients
Gingersnap Crust
1.5
cups
gingersnap cookie crumbs
about 20 cookies
4
tablespoons
unsalted butter
softened
2
tablespoons
coconut oil
softened (plus extra for greasing the pan)
Pumpkin Cheesecake Filling
15
oz.
pumpkin puree
1 standard can
8
oz.
cream cheese
1 standard block
2
teaspoons
pumpkin pie spice
2
tablespoons
maple syrup
1/2
cup
coconut sugar or light brown sugar
2
tablespoons
white whole wheat flour or all-purpose flour
2
large eggs
at room temperature
Instructions
Gingersnap Crust
Preheat the oven to 325ºF and grease an 8-inch x 8-inch baking dish with coconut oil.
Make gingersnap cookie crumbs by processing cookies in a food processor.
Mix cookie crumbs, butter, and coconut oil in a bowl until crust holds together.
Press mixture into the prepared baking dish and bake for 10 minutes.
Let crust cool for 10 minutes before adding filling.
Pumpkin Cheesecake Filling
In a large bowl, mix all filling ingredients (except eggs) until smooth.
Add eggs one at a time, mixing on low speed until just combined.
Pour filling over crust and spread evenly.
Bake for 38-40 minutes until center is set.
Let cool, then refrigerate for at least 2 hours before cutting into bars.
Notes
Store leftover bars in the fridge for up to 5 days.
Freeze bars individually wrapped for up to 3 months.
Use crunchy gingersnap cookies for the crust for best results.