Pumpkin Cheesecake Bars
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced pumpkin cheesecake bars on a gingersnap crust, offering creamy, autumnal flavors in an easy format. These are a simpler alternative to traditional pumpkin pie with festive appeal for fall gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 ½ cups gingersnap cookie crumbs ((200 grams))
- ¼ cup granulated sugar ((50 grams))
- 3 tablespoons unsalted butter (melted (45 grams))
- 16 ounces brick-style cream cheese (softened (452 grams; 2 blocks))
- ¾ cup granulated sugar ((150 grams))
- 1 ½ teaspoons pure vanilla extract
- 1 ¼ cups pumpkin puree ((300 grams))
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 2 large eggs (at room temperature)
At a glance
PER SERVING · TIME 350M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 45m
- Sodium
- 183mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 90mg
- Calcium
- 48mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 183MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.