These Swirled Pumpkin Pie Cheesecake Bars with a Gingersnap Crust are rich, creamy and filled with warm pumpkin pie spices!
It’s been weirdly warm around here lately. Not that I’m complaining. It’s just hard to remember that Thanksgiving is coming up when it’s in the mid to upper 60’s outside in MN!
I’m still in the mood for ice cream and fresh fruit! But after looking at the calendar, I realized that I should probably start thinking about my Thanksgiving menu.
Last year we couldn’t decide if we wanted pumpkin pie or cheesecake for dessert so we went with a pumpkin pie cheesecake! These swirled pumpkin pie cheesecake bars with gingersnap crust are a twist on that cheesecake.
These rich, creamy cheesecake bars are the perfect way to enjoy cheesecake without going through the effort and baking time of making an actual cheesecake. Unlike some pumpkin desserts, these pumpkin pie cheesecake bars have an authentic pumpkin flavor.
Not only are there pumpkin pie spices used, but there is also an entire can of pumpkin puree in the cheesecake!
What makes these bars even better is the gingersnap crust. Instead of a classic graham cracker crust, these bars use crushed gingersnaps mixed with a bit of melted butter to add even more flavor!
They are also really easy to make! With only around 20 minutes of prep work, you can have these baked and cooling while you work on getting the rest of the meal together.
These also are a perfect dessert to make the day before and have ready to serve for Thanksgiving dessert!
For the Crust
For the Cheesecake