Layered Pumpkin Cheesecake Bars

You will not believe these amazing Layered Pumpkin Cheesecake Bars on ASpicyPerspective.comYou will not believe these amazing Layered Pumpkin Cheesecake Bars! So pretty, so easy to make, and so delicious.

Yummazing Layered Pumpkin Cheesecake Bars on ASpicyPerspective.com
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Hello Pumpkin Lovers! Do I have a treat for you…

I like to think I’ve never met a pumpkin recipe I didn’t like. Or a taco for that matter. My perfect meal might include fresh sizzling street tacos, chips with creamy guacamole, finished off with a tantalizing pumpkin dessert.

MY OTHER RECIPES


On that note, pumpkin tacos might show up on the recipe-testing list in the future. *wink*

Easy to Make: Layered Pumpkin Cheesecake Bars on ASpicyPerspective.com

But I digress… Already this season I’ve shared several beloved pumpkin recipes that fill the house with the welcomed aroma of sweet earthy pumpkin puree and fall spices.

However, as our window to enjoy all-things-pumpkin is short each year, I don’t feel it’s possible to overkill on the ingredient. Do you?

Making Layered Pumpkin Cheesecake Bars on ASpicyPerspective.com

Today I’m sharing a new recipe for the holidays, Layered Pumpkin Cheesecake Bars, combining a simple silky cheesecake with a sweet buttery gingersnap crust, and a layer of spiced pumpkin goodness on top.

The three layers are not only easy to make, they create an eye-catching treat your friends and family will scramble to get their hands on!

How to Make: Layered Pumpkin Cheesecake Bars on ASpicyPerspective.com

As a general rule, I always feel that when I eat sweets, it’s better to make them myself.

This not only offers me a creative outlet that my whole family will enjoy, it makes it possible to control the quality of ingredients going into my treats… and body.

When baking desserts, I can adjust recipes to suit the dietary needs of those around me if needed. I can also use organic ingredients to eliminate undesirable chemicals and GMOs.

Fabulous Layered Pumpkin Cheesecake Bars on ASpicyPerspective.com

It can be difficult to eat organic all the time, but I try to include organic ingredients as often as possible for the health of my family… Even in desserts.

More and more I find organic ingredients are easy to find at my neighborhood market, without having to make a special trip to a health food store.

Thanksgiving Idea: Layered Pumpkin Cheesecake Bars on ASpicyPerspective.com

These Layered Pumpkin Cheesecake Bars might not be health food, so to speak, but they are made with clean organic ingredients. So even though they are a sweet splurge, I feel good about serving them to my family.

I used both Wholesome!™ Organic Light Brown Sugar and Wholesome!™ Organic Cane Sugar to provide sweetness and depth without the use of conventional white sugar or brown sugar. I also used organic gingersnaps, butter, cream cheese, cream, and eggs to create each layer.

Thanksgiving Must Make: Layered Pumpkin Cheesecake Bars on ASpicyPerspective.com

The crust is a combination of gingersnap crumbs, melted butter, and Wholesome!™ Organic Light Brown Sugar pressed into the bottom of a baking dish. Then a simple cheesecake filling is poured over the top and baked.

The pièce de résistance is the smooth spiced pumpkin layer made with pumpkin puree, cream, pumpkin pie spice, Wholesome!™ Organic Cane Sugar, and just enough unflavored gelatin to hold the mixture together, without creating a jello texture.

It brings out the best of both the gingersnap crust and the cheesecake layer.

Fall Favorites: Layered Pumpkin Cheesecake Bars on ASpicyPerspective.com

Heavenly. These Layered Pumpkin Cheesecake Bars are utterly divine.

They make a marvelous seasonal treat to take to any holiday gathering, as well as an intriguing alternative pumpkin dessert for Thanksgiving!

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15 comments on “Layered Pumpkin Cheesecake Bars

  1. Toriposted November 16, 2015 at 6:32 am Reply

    These look amazing! Why am I not eating one right now, life doesn’t make any sense sometimes! Yum!

  2. Betty Lynneposted November 16, 2015 at 7:57 am Reply

    Oh. My. These look wonderful on so many levels! Cheesecake. Pumpkin. Ginger Snaps. And they’re just so pretty! Can’t wait to try these!

  3. Jenny Flakeposted November 16, 2015 at 8:13 am Reply

    These look festive and delicious Sommer!  

  4. Miss @ Miss in the Kitchenposted November 16, 2015 at 8:28 am Reply

    Fabulous for the holidays. You can’t go wrong with pumpkin and cream cheese!

  5. Lizposted November 16, 2015 at 8:31 am Reply

    Such exquisite bars! I’d much rather have these than pumpkin pie!

    Rating: 5
  6. Fork on the Roadposted November 16, 2015 at 9:02 am Reply

    These look so good, and I have pumpkin in the larder.

    Thanks for sharing, Sommer.

  7. Heather Christoposted November 16, 2015 at 1:23 pm Reply

    really pretty dessert Sommer!

  8. Mariaposted November 16, 2015 at 10:07 pm Reply

    Gorgeous colors and that extra little sprinkle of pumpkin pie spice makes them perfection!

  9. Gaby Dalkinposted November 17, 2015 at 12:10 am Reply

    I love how prim and proper these look, as far as desserts go, I mean! they are cut SO perfect and I’m all about that cheesecake layer in the middle

  10. Patty Kposted November 17, 2015 at 10:01 am Reply

    Fabulous alternative to pumpkin cheesecake too!

  11. Annalise @ Completely Deliciousposted November 17, 2015 at 10:56 pm Reply

    I’m loving all those layers! This would be an awesome alternative to pies for Thanksgiving.

  12. Marla Meridithposted November 18, 2015 at 6:54 am Reply

    I’m so happy these are so easy & I have all the ingredients!!!

    Rating: 5
  13. birthday cupcakeposted November 21, 2015 at 8:07 am Reply

    lovely bars I love the 3 colors of each layer

    Rating: 5
  14. Ginny sposted November 24, 2015 at 5:37 pm Reply

    These look so beautiful and yummy!  I am making this for thanksgiving now.  Felt like 2 full sticks of butter were not needed to keep the ginger snap crust together–similar to other recipes, I used 8 Tbls and it was fine . Cheesecake layer was much sweeter than any cheesecake I’ve ever made.  Next time will start with 3/4 c and add more if necessary.  I also added about 1/4 c sour cream to give the cheesecake  tart contrast and creaminess.  Chilling overnight before finishing top layer.  Can’t wait to dig in!  Thank you for the recipe.  

    • Ginny sposted November 27, 2015 at 8:16 pm Reply

      This dessert was a big hit, tastes as great as it looks.  Will cut back on the sugar in both the cheesecake and the pumpkin next time. It was very sweet overall but really excellent.  I sprinkled gingers nap crumbs on the top instead of the extra spice.  

      Rating: 5