Easy Pumpkin Cheesecake Bars



Crust: – 1 (16 oz.) box, Ginger Snap Cookies, divided – 6 Tbsp. butter, melted – 3 Tbsp. sugar Filling: – 16 oz. (2 - 8 oz. blocks) cream cheese, room temperature – 1/2 c. granulated sugar – 1/2 c. light brown sugar – 1 (15 oz.) can, pumpkin puree – 1 tsp. vanilla extract – 1 Tbsp. pumpkin pie spice – 2 (8 oz. containers) thawed frozen whipped topping, divided


Step 1

Reserve 15 Ginger snap cookies. Place the remaining package of cookies into the food processor, and crush until you get crumbs. Add the melted butter and sugar, and pulse a few more times until combine. Pour the crumb mixture out into the prepared pan. Firmly and evenly press into the bottom of the pan. Refrigerate for at least 30 minutes.

Step 2

For the filling: With a hand or stand mixer, cream together the cream cheese and sugars until evenly combined and fluffy. Add the pumpkin puree, vanilla and pumpkin pie spice. Combined until smooth, stopping the mixer to scrape down the sides of the bowl. Fold in ONE container of thawed frozen whipped topping until evenly combined. Pour out into the chilled crust, and spread evenly. Refrigerate for another 30 minutes.

Step 3

After 30 minutes (or just before serving), top the cheesecake with the second container of thawed whipped topping, spreading evenly over the top. Slice into 15 squares, and add a reserved Ginger Snap cookie.

Step 4

Enjoy and refrigerate any leftovers in an airtight container for up to 5 days.

Check out a couple of our other pumpkin recipes below!