I’ve come to a conclusion. Pumpkin + gingerbread flavors were made for each other. In that peanut butter + jelly, milk + cookies, cupcakes + sprinkles kind of way. The crust on these cheesecake bars is where. it’s. at. Made with gingersnap cookie crumbs, butter, cinnamon and sugar – I could eat the whole thing straight up, no cheesecake layer required. But the truth is that we are adding a cheesecake layer. A pumpkin cheesecake layer. Why? Because we can and it makes that gingersnap crust just that much more incredible. And look, I’ll even let you have the first bite… Try this No-Bake Cheesecake recipe next!
