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pumpkin cheesecake bars

A delicious pumpkin cheesecake bar with a gingersnap crust, perfect for fall desserts.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pumpkin puree
  • 0.5 teaspoon salt
  • 14 ounces evaporated milk
  • 2 large eggs
  • 0.75 cup granulated sugar
  • 1 teaspoon cinnamon
  • 0.5 teaspoon all spice
  • 1.25 cups crushed gingerbread cookies
  • 5 tablespoons unsalted butter
  • 8 ounces cream cheese at room temperature
  • 0.25 cup superfine sugar
  • 0.75 cup milk preferably whole
  • 0.5 teaspoon vanilla

Method
 

Preparation Steps
  1. Add all ingredients for the pumpkin filling to a large bowl and mix until creamy. Set aside.
  2. Combine melted butter with crushed gingersnap cookies and evenly spread over the bottom of each jar lined with a crust.
  3. Preheat oven to 350°F. Place jars on a baking sheet and bake for 5 minutes to firm the crust.
  4. Pour pumpkin filling into each jar, leaving space for the cheesecake layer.
  5. Bake for 20-25 minutes or until the filling is set. Allow to cool.
  6. Mix cream cheese with superfine sugar, most of the milk, and vanilla until smooth. Spoon over cooled pumpkin filling.
  7. Chill the assembled bars in the refrigerator until ready to serve.
  8. Top with whipped cream, crushed gingersnap cookies, caramel sauce, or cinnamon as desired.

Notes

These pumpkin cheesecake bars are perfect for fall gatherings and holidays.