Honey Pumpkin Cheesecake Bars

We're ready for fall, and pumpkin everything, including these honey pumpkin cheesecake bars with a delightful graham cracker crust, hint of honey, and delicious pumpkin filling. Enjoy these bars for a gathering with family and friends or simply a fall-inspired Tuesday night.

Yield 24 bars
Prep Time 10 minutes
Total Time 1 hour, plus overnight to refrigerate

  • 10 oz gingersnap cookies
  • ¼ tsp kosher salt
  • ½ cup (1 stick) unsalted butter, melted, plus more for greasing the pan
  • 1 lb cream cheese (2 packages), softened
  • ½ cup Nature Nate’s pure honey
  • 2/3 cup sweetened condensed milk
  • 6 large eggs
  • 1 Tbsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 (15-ounce) can pumpkin puree
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Heat oven to 325 degrees. Lightly grease a 9×13 pan. For the crust, pulse the gingersnap cookies in a food processor until they form fine crumbs. Add the salt and butter, and pulse until combined. Press the crust in an even layer on the bottom of the greased pan.

In a food processor, add the cream cheese, honey, condensed milk, eggs, vanilla extract, pumpkin pie spice and pumpkin puree, and turn on high to combine. Scrape down the sides of the food processor, and pulse until well-incorporated. Pour the filling on top of the crust, and bake for 45 minutes. Remove, cover with foil, and allow to sit until room temperature. Refrigerate overnight before cutting into 2-inch squares.

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