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Layered Pumpkin Cheesecake Bars

Decadent triple-layered bars featuring a ginger snap crust, creamy vanilla cheesecake, and a spiced pumpkin topping finished with salted caramel.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 5 hours 25 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups ginger snap crumbs
  • 6 tbsp unsalted butter melted
  • 0.25 cup granulated sugar
Cheesecake Layers
  • 16 oz cream cheese softened
  • 1 cup granulated sugar divided
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree not pie filling
  • 1 tsp pumpkin pie spice
Topping
  • 0.5 cup salted caramel sauce for drizzling
  • 1 cup whipped cream

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Hand mixer
  • Parchment paper

Method
 

  1. Preheat oven to 325°F and line an 8x8 pan with parchment paper.
  2. Mix ginger snap crumbs, melted butter, and sugar. Press into pan and bake for 10 minutes.
  3. Beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing on low until combined.
  4. Pour 2/3 of the white cheesecake batter over the crust.
  5. Mix pumpkin puree and spices into the remaining 1/3 batter. Spread over the white layer.
  6. Bake for 50 minutes until the edges are set but the center jiggles slightly.
  7. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
  8. Slice into bars and top with whipped cream and a heavy drizzle of salted caramel.

Notes

Ensure all dairy ingredients are at room temperature for a smooth texture.