Perfect Pumpkin Walnut Cheesecake Bars

During the holidays I make all kinds of goodies. Like these Perfect Pumpkin Walnut Cheese Cake Bars.

These perfect dessert bars begin with a layered walnut ginger snap crust topped with a creamy pumpkin cheesecake filling. Decadent and perfect.

You know that pumpkin is the new chocolate right? I can’t seem to stop myself making desserts with pumpkin. The rich flavor of pumpkin tossed with incredible pumpkin pie spices makes my mouth drool!  And there’s only a couple of days left before pumpkin season is over! Whaaaaa!! So I’m indulging in this decadent, flavorful, and perfect dessert. The added cheese to the pumpkin makes it perfect. :)

There’s no reason to feel guilty eating desserts this time of year. Really. It’s okay. Bikini season is over and sweaters and sweatshirts are here to hide those bulges. That’s why we have January people. To get us back on track, get our eating habits back in check, and set New Year goals to get bikini worthy again until September. LOL. Can you see how my demented mind works?

So dip into this dessert guilt free! Bake. Eat. Savor.

These perfect dessert bars begin with a layered walnut ginger snap crust topped with a creamy pumpkin cheesecake filling. Decadent and perfect.

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.


About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. Brenda J. Thacker says:

    Sorry-caramel topping. 25 caramels and 1/4 cup of what? This looks awesome and I love caramel so I would definitely use that topping.

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