Perfect Pumpkin Walnut Cheesecake Bars
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American, Thanksgiving
Serves: 15
  • 1/2 cup walnuts or pecans, finely chopped
  • 1 1/2 cups finely crushed Ginger snaps cookies (about 38)
  • 1/4 cup butter, melted
  • 4 packages (8 ounces each) low-fat cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounces) pumpkin
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 4 eggs
Optional Caramel Topping
  • 25 Caramels
  • 1/4 cup
  1. Preheat oven to 325 degrees F.
  2. Crust
  3. In a medium bowl, mix together 1/2 of the finely chopped walnuts, ginger snap crumbs and melted butter. Press on the bottom of a 13 x 9-inch baking pan.
  4. Filling
  5. Cream together cream cheese and sugar until well blended. Beat in pumpkin, spice and vanilla. On low speed, add eggs one at a time and beat until well incorporated. Pour over crust.
  6. Bake for 45 minutes or until center is almost set and springs to the touch. Cool completely and refrigerate. Sprinkle with remaining nuts. Serve with caramel topping or whipping cream.
Optional Caramel Topping
  1. Melt caramels and milk in a microwaveable bowl on high for 30 seconds, stir. Repeat in 30 second intervals until completely melted (about 1 1/2 minutes). Spoon over individual servings of cheesecake and sprinkle with remaining nuts.
Recipe by Bakerette at