Pumpkin Pie Cheesecake Bars with Two Layers of Cheesecake
These pumpkin cheesecake bars have two layers of the yummiest cheesecake filling and a pumpkin-pie-spiced crumble topping. The filling is ultra-creamy and contrasts beautifully with the crunchy cookie crust. You can make them ahead of time and freeze for later.
Ingredients
Crust
- 1 ½ cups vanilla wafers (crushed, about 2 cups of whole wafers)
- 6 tablespoons butter (melted)
Cheesecake
- 32 ounce cream cheese (4x8oz packages, room temperature)
- 1 ½ cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 15 ounce pumpkin puree
Topping
- 1 cup flour
- ½ cup dark brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup butter (cold, cut into cubes)
Instructions
- Spray a 9 x 13 baking pan and line with parchment paper.
- Crush the vanilla wafers in a resealable bag using a rolling pin, or process in a food processor. Add melted butter and stir to combine.Spread on the bottom of the prepared pan tapping it down with a flat surface. Refrigerate for 15 minutes.
- Beat the cream cheese with an electric mixer until smooth and creamy. Add sugar and mix. Then add eggs one at a time, beating after each addition. Add vanilla. Spread ½ of the filling on top of the crust and place in the freezer for 30 minutes until it has started to thicken.
- Preheat oven to 325º.
- To the rest of the filling add pumpkin and mix to combine. Pour over the cold layer of cheesecake, spreading it evenly with an offset spatula.
- Bake for 30 minutes. While it is baking, make the topping.
- Combine flour, brown sugar, ginger, nutmeg and cinnamon. Add cold butter and combine with a pastry cutter until the butter is in very small pieces.
- After 30 minutes remove the cheesecake from the oven and add the topping. Bake for an additional 25-30 minutes until a knife comes out clean in the center.
Barbara's Notes + Tips
- Make sure the cream cheese is at room temperature for a smooth filling.
- When making the topping, the butter should be very cold.
- Allow the bars to cool completely then refrigerate before slicing.
Nutrition
Calories: 325kcal | Carbohydrates: 30g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 212mg | Potassium: 118mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3511IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg