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pumpkin cheesecake bars

A creamy pumpkin cheesecake layered over a spicy gingersnap crust, perfect for fall treats.
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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. Combine all pumpkin filling ingredients in a large bowl until smooth and set aside.
  2. Prepare the gingerbread crust by mixing melted butter with crushed cookies and pressing into jars or baking dish.
  3. Bake the crust at 350°F for 5-7 minutes until toasted, then cool.
  4. Pour pumpkin mixture over the cooled crust and bake at 350°F for 20-25 minutes until set.
  5. Prepare the cheesecake filling by beating cream cheese with superfine sugar, then add milk and vanilla until smooth.
  6. Spread cheesecake mixture over the cooled pumpkin layer and chill until firm.
  7. Top with whipped cream or garnish as desired before serving.

Notes

A perfect fall dessert combining pumpkin spice and cheesecake flavors.