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5 from 2 votes


Pumpkin Cheesecake Bars made with a gingersnap crust, a creamy pumpkin cheesecake layer & topped with caramel sauce. Easy pumpkin cheesecake recipe even more delicious than pumpkin pie!
Prep Time4 hrs
Cook Time45 mins
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake bars
Servings: 24


  • 38 Ginger Snap cookies finely crushed (about 1 1/2 cups)
  • 1/4 cup butter melted
  • 4 pkg 8 oz each cream cheese, softened
  • 1 cup sugar
  • 15 oz pumpkin
  • 1 Tbsp pumpkin pie spice
  • 1 tsp vanilla
  • 4 eggs
  • Caramel topping and whipped cream


  • Preheat oven to 325°.
  • Crush ginger snaps (I used my blender), and mix with the melted butter. Press onto the bottom of a 9X13 pan.
  • Beat cream cheese and sugar with an electric mixer until well blended.
  • Add pumpkin, spice and vanilla and mix well.
  • Add eggs, 1 at a time, mixing on low speed after each one just until blended.
  • Pour the mixture over the crust. Bake for 45 minutes or until center is almost completely set.
  • Cool completely and then refrigerate for at least 4 hours before serving.
  • Cut into squares just before serving and drizzle each serving with caramel topping and serve with whipped cream. Enjoy!