Thanksgiving Cheesecake Bars

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There are so many flavors to Thanksgiving; apples, cinnamon, pumpkin, cranberries, and so many more. Well, these Thanksgiving Cheesecake Bars have it all. There are several steps to this recipe, but they are all worth it when you bite into this delicious dessert!

Thanksgiving Cheesecake Bars

In my last post I gave you a recipe idea for a lighter option for Thanksgiving, skip the dessert and just drink the Spiked Baileys Hot Chocolate. Well, this recipe is for those of you who cannot skip dessert on Thanksgiving nor decide what you want for dessert. The brown butter-pretzel crust is topped with pumpkin cheesecake with a thin layer of orange- cranberry sauce then a layer a cinnamon apples and finished with some ginger streusel. I don’t think I could fit any more Thanksgiving flavors in one dessert! If you’re as indecisive as I am this is a great dessert for you!

Thanksgiving Cheesecake Bars

For the cheesecake I used 50% cream cheese and 50% goat cheese giving the dessert a nice salty flavor to help balance out all the sweet. The pretzel crust also adds a nice salty crunch. I used Glutino’s gluten free pretzel but if you don’t need it to be gluten free you can use regular pretzels as well.


There are a lot of steps to this recipe, but when you take the first bite it will definitely be worth it! It’s a perfect dessert to bring to someone’s house for a Thanksgiving buffet, your host will definitely invite you again next year! While I try to make mostly healthy baked goods, I think splurging now and then especially on holidays is completely fine.

Thanksgiving Cheesecake Bars

Thanksgiving Cheesecake Bars



  • 3 Cups Gluten Free Pretzels
  • 1/4 Cup Browned Butter


  • Crush the pretzels in a food processor or blender
  • Add the butter, until it looks like wet sand
  • Spread in the bottom of greased 9X9 pan
  • Bake at 325F for about 10 minutes


  • 8 Oz Softened Cream Cheese
  • 8 Oz Softened Goat Cheese
  • 2/3 Cup Pumpkin Puree
  • 1/4 Cup Maple Syrup
  • 8 Oz Heavy Cream


  • Combine all ingredients except heavy cream
  • Whip heavy cream and combine with cheese mixture

Cinnamon Apples:

  • 2 Granny Smith Apples
  • 1 Tablespoon Sugar
  • 3 Tablespoons Butter
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Salt


  • Peel apples and cut in medium pieces
  • Sprinkle sugar in saute pan, let caramelize
  • Add apples and toss with caramel
  • Add the remaining ingredients
  • Cook while stirring for 5 minutes

Cranberry Sauce:

  • 1/3 Cup Canned Cranberry Sauce
  • 2 Teaspoon Orange Juice


  • Combine sauce and juice heat until the cranberry softens

Ginger Streusel:

  • 1 Cup Oats
  • 1 Tablespoon Oat Flour
  • 1 Tablespoon Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Ginger
  • 1/2 Teaspoon Salt
  • 1/4 Cup Brown Butter


  • Combine all ingredients, bake 325F for 12 minutes


  • Spread the cheesecake mixture on top of cooled crust
  • Add cranberry sauce in small piles
  • Spread cooked apples on top
  • Sprinkle with streusel
  • Set in freezer for about 3-4
  • Cut using a sharp nice
  • Store in airtight container in the fridge

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