Caramel Pumpkin Cheesecake Bars


    • 2 cups gingersnap cookies, crumbed
    • 4 tablespoons butter, melted
    • 1/4 cup dark brown sugar
    • 16 oz cream cheese, softened
    • 1/3 cup sugar
    • 1/3 cup sour cream
    • 2 large eggs
    • 1 cup pumpkin puree
    • 1 1/2 teaspoon pumpkin pie spice
    • 1 teaspoon of vanilla
    • 1/4 cup brown sugar
    • 1/2 cup all purpose flour
    • 4 tablespoons cold unsalted butter cut into pieces
    • caramel sauce – optional


  1. Preheat the oven to 350°F.
  2. Line a 8×8 glass pan or baking pan with foil, and lightly grease.
  3. In a bowl, mix gingersnap crumbs, melted butter, and dark brown sugar until completely combined.
  4. Press the mixture evenly into the bottom of the prepared pan.
  5. Bake for 10 minutes in the preheated oven. Remove from oven and let cool completely while you prepare the filling.
  6. Meanwhile, in a medium bowl, mix together cream cheese and powdered sugar until smooth.
  7. Whisk in sour cream, eggs, pumpkin puree, pumpkin pie spice and vanilla.
  8. Beat on medium-low speed until completely combined. Pour mixture onto gingersnap crust.
  9. In another bowl combine flour and brown sugar. Using a pastry cutter cut cold butter into the mixture until crumbly. Sprinkle mixture over the top of the cheesecake mixture.
  10. Bake for 40 – 50 minutes or until a toothpick inserted in center comes out mostly clean.
  11. Allow the bars to come to room temperature, then refrigerate until chilled, at least 2 hours.
  12. Using a very sharp knife, cut, drizzle with caramel sauce and serve.
  13. Enjoy!