Pumpkin Cheesecake Bars with Ginger Biscuit Base
Spiced pumpkin cheesecake on a crunchy ginger biscuit base, cut into easy squares.
- Time1 hr 15 plus chilling
- LevelEasy
- Costabout £0.39 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Line a 20 cm square tin with baking paper.
- 2
Mix the crushed biscuits with the melted butter, press into the tin and bake for 10 minutes.
10 min - 3
Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time. Add the vanilla, pumpkin, spices, flour and soured cream and mix until even.
- 4
Pour onto the warm base and level the top.
- 5
Bake for 40 minutes, until set with a very slight wobble in the centre.
40 min - 6
Cool in the tin, then chill for at least 4 hours before lifting out and cutting into 16 bars.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
