Pumpkin Cheesecake Bars Recipe (2024)

This makes more than what the recipe calls for, but you can always save the leftovers. To make pumpkin spice mix:4 teaspoons cinnamon2 teaspoons ground ginger1 teaspoon ground cloves1/2 teaspoon ground nutmeg stir well then measure out however much pumpkin spice mix you need!

Wrong: see Step 1.

This was a hit! Note: If you want proper swirls, reserve just a half cup of white batter. Trader Joe's Triple Ginger Thins is what I used for the crust.

In case anyone was wondering, these freeze extremely well! Thawed some out on the counter and they were still amazing!

Step 1. says lightly grease a 9 x 13 and line with parchment paper.

This was easy and delicious. Next time, however, I will either not marbelize it or will set aside only 1/2 cup of plain batter because the full cup covered too much of the top, hid the beautiful orange color, and didn’t cool/set as well as the pumpkin batter.

I knew the filling ingredients wouldn’t fit in my food processor bowl so used a regular mixing bowl and hand mixer. Worked well.

I made this recipe twice this week. The first time, my timer failed and I don't think I left it long enough. Really making sure it's truly a "slight" jiggle really helped the cheesecake set the second time. I also tried it first with regular ginger snaps and found them difficult to blend and far to thick/hard in the crust. Even though I thought who really cares if they are the thin Swedish type or not, let me tell you that it made a huge difference!

The recipe doesn’t mention prepping pan with parchment paper till the end when it says how to remove from pan. So it wasn’t talking on the phone that caused the error, it’s the recipe itself.

Add 2 or 3 teaspoons of orange zest to the batter. Super great!

I made these twice. Once swirling the white and once plain. Great flavor and replacement for the usual pumpkin pie. I used the ginger snaps from Trader Joe's (found above the freezers) because they are especially good with little pieces of candied ginger in them. I used Trader Joe's pumpkin and also tried with Libby's puree and both were good. I'll definitely will make them again.

The 1st time I made this it was very wet. I turned to America's Test Kitchen cook book to compare recipes. They recommended drying the pumpkin puree using several layers of paper towels; in addition, they suggested adding ½ tsp salt, 1Tbs of lemon juice, & allspice. The final ratio in the pumpkin pie spice was 4:2:1:1 (Cin':Gin':Nut':All'). I reduced the sugar by ~¼ c in the filling & reduced the butter in the crust by about 3 Tbs. It was then I HUGE hit!!

Ok. Should have realized when I read 9X13 pan that the 11 cup food processor wouldn't hold it all. Had to switch to 14 cup at pumpkin puree point to avoid spillage on counter.

Do you mean the marbled look? Drop spoonfuls of the plain batter throughout the pan, then stick a butterknife in (not through the crust) and swirl it around till you achieve the look you want.

Should have read #1 of the recipe before you griped.

Needed to cook this longer than called for in recipe. 'Giggly center' leaves a cake that is not close to reasonably firm. 4th time cooking; suggest using multiple bubbles in the center as a better guide... perhaps even signs of cracking towards the center.

Can I skip the parchment and just bake and serve from a 9 x 11 glass dish? Midwestern style?

I omitted the sugar from the crust since the cookies are plenty sweet.

I made these for Thanksgiving and these were well-liked. My pan was slightly smaller at the bottom so I needed a longer cooking time to get to the slight jiggle in the middle. I made a beautiful pattern by drizzling a half cup of white batter in a zigzag and dragging a knife through the lines in two places. Once cooked, the contrast faded to almost invisible. Instead of orange, mine was beige. Mine also developed bubbles that marked up the surface. Overall: hideous but delicious.

Loved this and got great reviews. Would save less plain cheesecake mix (more like 1/4 to 1/2 cup) for decoration. Used gluten free cookies as base and will use less butter next time to adjust. Better day 2-3

These cheesecake bars are soooooooooooo good! Made exactly written but added ~15 mins to the cook time. Will be making again

These are delicious and I’ve made these a number of times. The amount is enormous. I’ve cut it in half and made in an 8x8. Also, I would like to figure out a crustless version because after the day they’re baked, I don’t like how soggy the crust gets. I’ve frozen them and liked them, but again, I don’t like the soggy crust. If I figure out a crustless version, I’ll report back.

For whatever reason, my crust didn't quite turn out, so they did not look quite as pretty as the photo. Still delicious! Will attempt again.

I made this in two 8" square pans, one with a GF gingersnap crust and the other with TJ's. Both were delicious. I followed the advice to use only 1/2 cup for the marbling, and I used a piping bag to squiggle the white batter over the pumpkin batter and then marbled with a knife. I took the bars to two events, and folks loved them. I didn't have any of the issues with wetness or underbaking. I'll stick with two 8" pans so the batter can bake more evenly.

I made a full batch but split it between two 8" cake pans. I also used 1/2 cup plain batter for the swirl, applied with a piping bag. I used gluten-free gingersnaps for one crust and TJ's for another. (Two separate events, one where I particularly wanted to offer a GF dessert.) I baked them a little longer than the recipe called for. These bars were a huge hit at both events! They were creamy and delicious, with a nice spice balance and just enough pumpkin-ness. Definitely a keeper.

Can these be frozen after baking?

Delicious and easy / foolproof - next time I think I would cut down the sugar by ~1/2 a cup.

These were really good with adjustments but could be perfected. Used slightly smaller pan, by 1-2 inches each way. Even though I only used 4 eggs and 440 g cream cheese (it’s what 3 packs weighed) it still took almost an hour to bake. Even with fewer eggs the batter was very runny; no need to use more IMO. Decreased brown sugar to 90 g and white sugar to 110 g, with Oreo cookie crust (did not add sugar but increased salt). Next time would add more spice (esp ginger) and SALT to the filling.

Easy since it's all made in the food processor! I wish I had read the comments first though. I agree that you only need to reserve a half a cup of the cream cheese mix to make swirls.

Yum ... and try this trick: In a medium saucepan stir together pumpkin pie spice and pumpkin puree; cook for 6 minutes over medium heat until the color darkens and the mixture has reduced slightly. Cool while bringing other ingredients to room temp; this results in a more intense pumpkin flavor and is worth the effort. Reduce sugar to ¾ cup. I used Trader Joe's Triple Ginger Snaps for the crust and substituted ⅛ tsp table salt for the Kosher salt.