Pumpkin Cheesecake Bars
These pumpkin cheesecake bars perfectly combine the best fall flavors, including gingersnap, pumpkin, pecan and brown sugar.
- 1 cup gingersnap crumbs
- 1 cup graham cracker crumbs
- 5 tbsp unsalted butter melted
- 1 tbsp sugar
- 1/2 tsp cinnamon
- 1 package cream cheese at room temperature (8 ounce)
- 1 cup brown sugar
- 15 ounce can pumpkin puree
- 2 eggs room temperature
- 12 ounce can evaporated milk
- 1½ tsp vanilla
- 1 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- ¼ tsp salt
- 2 cup finely chopped pecans
- 1/2 cup packed brown sugar
- 3 tbsp water
For the crust:
Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper.
Pulse together the gingersnaps crumbs, graham cracker crumbs, cinnamon, and sugar until they are fine crumbs.
Add butter and pulse to blend. Press the crumbs evenly into the bottom of the pan.
Bake at 350 degrees for 8-10 minutes .
Allow to cool for 10 minutes.
For the filling:
On medium speed, beat cream cheese and brown sugar until smooth and creamy.
Add the pumpkin and mix on low speed until fully blended.
Add the eggs one at a time, beating well after each addition.
Combine the milk and vanilla, beating until well combined. Stir in the spices and salt, mixing on low.
Pour onto the crust. Bake at 350 degrees for 40 minutes.