A gingersnap crust makes this bar dessert a perfect holiday fit. Luscious pumpkin cheesecake makes the dessert recipe ideal for fall. The combination is one you'll crave all year, so make it any time.

Source: Better Homes and Gardens


Credit: Brie Passano

Recipe Summary

35 mins
35 mins
1 hr
2 hrs
4 hrs 10 mins
36 bars


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat foil with cooking spray. For crust, in a medium bowl combine gingersnap crumbs and the 1 Tbsp. sugar. Stir in melted butter. Firmly pat crumb mixture into the bottom of the prepared pan.

  • For filling, in a large bowl beat cream cheese with a mixer on medium until smooth. Beat in 1 1/2 cups sugar until combined. Add eggs, one at a time, beating on low after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Spoon pumpkin filling over crust, spreading evenly.

  • Bake 35 to 40 minutes or until edges are puffed and filling is just set in center. Cool completely in pan on a wire rack.

  • If desired, drizzle chocolate over uncut bars. Cover and chill 2 to 24 hours. Use the edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.*

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.


To cut bars into wedges, cut the 13x9-inch rectangle in half crosswise, then in half again lengthwise. Cut wedges from each quarter by cutting pieces at different angles.

Nutrition Facts

132 calories; fat 7g; cholesterol 33mg; saturated fat 4g; carbohydrates 16g; mono fat 2g; sugars 11g; protein 2g; vitamin a 2053.7IU; vitamin c 0.5mg; riboflavin 0.1mg; niacin equivalents 0.3mg; folate 10.5mcg; vitamin b12 0.1mcg; sodium 110mg; potassium 71mg; calcium 24mg; iron 0.7mg.