Pumpkin Spice Cheesecake Bars

4.45 from 9 votes

This recipe is fairly simple to make. If you're looking for a great Fall recipe, be sure to give these Pumpkin Spice Cheesecake Bars a try - you'll be glad you did!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: bars

Author: Jamie Sherman

Ingredients

For the crust

2 cups all purpose flour
2 ½ teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¾ teaspoon salt
1 cup packed brown sugar
½ cup vegetable shortening room temperature
¼ cup unsalted butter, room temperature 1/2 stick
1 large egg
¼ cup molasses

For the cheesecake layer

1 package cream cheese, softened 8 oz.
1 cup canned pumpkin
½ cup sugar
½ teaspoon pumpkin pie spice
2 ½ cups Cool Whip thawed

Instructions

Preheat oven to 350°F.
Spray a 9x13-inch baking dish lightly with cooking spray and set aside.
Combine first 6 ingredients crust ingredients in a medium bowl; whisk to blend. Using an electric mixer, beat the brown sugar, shortening and butter in large bowl until fluffy. Add the egg and molasses and beat until well blended. Add the flour mixture and mix just until blended.
Press the dough into the pan. Bake for 25-30 minutes. Transfer to a cooling rack to cool.
Meanwhile, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping.
When the crust has cooled off, spoon the cream cheese mixture into crust. Level with an off-set spatula or the back of a spoon.
Refrigerate for 3 hours or overnight. Store leftover cheesecake bars in refrigerator.

Notes

Whenever making desserts like this, I highly recommend using full-fat products, like the cream cheese and Cool Whip. It really just gives the best texture!

Nutrition