{"id":54307,"date":"2024-09-30T05:00:00","date_gmt":"2024-09-30T10:00:00","guid":{"rendered":"https:\/\/www.livewellbakeoften.com\/?p=54307"},"modified":"2024-09-20T11:11:31","modified_gmt":"2024-09-20T16:11:31","slug":"pumpkin-cheesecake-bars","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/pumpkin-cheesecake-bars\/","title":{"rendered":"Pumpkin Cheesecake Bars"},"content":{"rendered":"\n

These easy pumpkin<\/strong> cheesecake bars <\/strong>feature a gingersnap crust and a spiced pumpkin cheesecake filling. They’re a simple yet delicious fall dessert and are a great alternative to pumpkin pie on Thanksgiving!<\/p>\n\n\n\n

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These pumpkin cheesecake bars combine the best elements of my spiced pumpkin cheesecake<\/a> and my classic cheesecake bars<\/a>. There’s a gingersnap cookie crust and creamy pumpkin cheesecake filling, but the bars are made without a springform pan or water bath. <\/p>\n\n\n\n

This is a favorite fall dessert of mine that’s perfect for weeknight dinners and holiday parties. They can also be prepared one to two days in advance to make things even easier!<\/p>\n\n\n\n

Because these cheesecake bars are so rich, you can easily get 16 servings from a 9-inch baking dish. You can enjoy them as is, but I love to top them with homemade whipped cream<\/a> and a sprinkle of pumpkin pie spice just before serving.<\/p>\n\n\n\n

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Ingredient Notes<\/h2>\n\n\n\n