Rich, creamy pumpkin cheesecake bars atop a gingersnap crust with a dab of whipped cream!
These bars are extremely easy to make and are low in fat with a silky smooth cheesecake texture and rich Autumn spice flavor. If you’re looking for an even healthier alternative, use Splenda instead of sugar.
The delectable gingersnap crust is what really ties it all together though!
Gingersnap Pumpkin Cheesecake Bars Recipe
You’ll Need:
2 packages (8 ounces each) reduced-fat cream cheese or Neufchâtel Cheese
1 package (8 ounces) fat-free cream cheese
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
3/4 teaspoon Pure Vanilla Extract
2 eggs, lightly beaten
Prepare Gingersnap Pie Crust mix & press into the bottom of a 9×13 baking dish (coated with cooking spray).
In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice, and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour.
Cover and refrigerate for 8 hours or overnight.
Cut cheesecake into 20 bars; top each with a walnut half or a dab of whipped cream just prior to serving.
Yield: 20 bars
Check out these other Delicious Cheesecake Ideas
Gingersnap Pumpkin Cheesecake Bars
Ingredients
- Prepared Gingersnap Pie Crust Mix
- Cooking spray
- 2 packages 8 ounces each reduced-fat cream cheese or Neufchâtel cheese
- 1 package 8 ounces fat-free cream cheese
- ¾ cup sugar
- 1 can 15 ounces solid-pack pumpkin
- 2 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon pure vanilla extract
- 2 eggs lightly beaten
- 20 walnut halves or whipped cream
Equipment
Instructions
- Preheat the oven to 325 degrees F and coat a 9x13-inch baking dish with cooking spray.
- Prepare the Gingersnap Pie Crust Mix and press it evenly into the bottom of the prepared baking dish.
- In a large bowl, beat the reduced-fat cream cheese and fat-free cream cheese with the sugar until smooth.
- Beat in the pumpkin, flour, pumpkin pie spice, and vanilla extract until combined.
- Add the lightly beaten eggs and beat on low speed just until combined.
- Pour the filling over the crust and spread it into an even layer.
- Bake for 35 to 45 minutes or until the center is almost set.
- Cool on a wire rack for 1 hour.
- Cover and refrigerate for 8 hours or overnight.
- Cut into 20 bars and top each with a walnut half or a dab of whipped cream just before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
For a lighter sweetener option, you can use Splenda instead of sugar.
Store leftovers covered in the refrigerator for up to 3 to 4 days.
Freeze fully chilled bars for longer storage, but expect the crust to soften slightly after thawing.
sounds delish! can i use reg. cream cheese instead of the low fat/ no fat?
Yes, this works fine with reg cream cheese too 🙂
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