Pumpkin Cheesecake Gingersnap Streusel Bars

Step 1

Mix everything, press into the bottom of an 8×8 inch baking pan and bake in a preheated 350F/180C oven until lightly golden brown, about 12-14 minutes.

Step 2

Beat the cream cheese until smooth, beat in the sugar, followed by the egg, vanilla extract, pumpkin puree and the spices.

Step 3

Pour the mixture on top of the baked crust.

Step 4

Cut the butter into the flour (I like to pulse them in a food processor to do this easily) and mix in the remaining ingredients before grabbing handfuls and squeezing lightly and crumbling in your hands over the cheesecake layer.

Step 5

Bake in a preheated 350F/180C oven unit the cheesecake layer has set, about 20-25 minutes. (If the crumbs start to brown, loosely cover the pan in foil.)

Step 6

Let cool and chill in the fridge as desired.

Step 7

Mix everything, press into the bottom of an 8×8 inch baking pan and bake in a preheated 350F/180C oven until lightly golden brown, about 12-14 minutes.

Step 8

Beat the cream cheese until smooth, beat in the sugar, followed by the egg, vanilla extract, pumpkin puree and the spices.

Step 9

Pour the mixture on top of the baked crust.

Step 10

Cut the butter into the flour (I like to pulse them in a food processor to do this easily) and mix in the remaining ingredients before grabbing handfuls and squeezing lightly and crumbling in your hands over the cheesecake layer.

Step 11

Bake in a preheated 350F/180C oven unit the cheesecake layer has set, about 20-25 minutes. (If the crumbs start to brown, loosely cover the pan in foil.)

Step 12

Let cool and chill in the fridge as desired.