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Pumpkin Cheesecake Bars

  • Meals
  • Protein-packed
5/5 - 3 Ratings
Prep Time 5 minutes
Cook Time
Serving Yield 10-16 bars

Pumped for pumpkin season? Who isn't! The humble tartness of cheesecake makes it the ideal vessel for those familiar autumnal flavors: pumpkin, cinnamon, nutmeg, ginger, and clove. These pumpkin cheesecake bars pay homage to fiery fall foliage and the crisp breeze of a perfect October day.

By: Foodness Gracious


  • 1 1/2 cups chocolate cookie crumbs
  • 4 tablespoons butter, melted
  • 12 ounces cream cheese, softened
  • 2 tablespoons brown sugar
  • 2 1/2 teaspoons all-purpose flour
  • 2 Pete and Gerry’s Organic Eggs plus one yolk
  • 1/2 cup canned pumpkin purée
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


Step 1

Preheat the oven to 350F. Line an 8 x 8 inch baking pan with parchment paper.

Step 2

Add 1 1/4 cups of the cookie crumbs to a bowl and mix well with the melted butter. Dump the mixture into the baking pan and press down to cover the base. Set aside in the refrigerator.

Step 3

Using a stand mixer, blend the cream cheese, brown sugar, and flour until light and creamy.

Step 4

Add in the eggs and extra yolk one at a time, making sure to scrape down the bowl. Add the remaining ingredients and mix on low speed until well blended.

Step 5

Pour the batter over the prepared cookie crumb base and sprinkle the remaining cookie crumbs over the top of the cheesecake. Bake in the oven for 20-25 minutes or until the center is no longer jiggly.

Step 6

Let cool to room temperature before slicing. These bars can also be frozen, but be sure to bring them back up to room temperature before serving. Store any leftovers in a sealed container in the fridge for up to 4 days.

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