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Easy Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars sit on a crunchy, buttery gingersnap crust for the perfect fall dessert. Easy to make with simple ingredients, they’re a crowd-pleaser for any autumn gathering.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) heavy cream (optional topping)
  • 1 tablespoon powdered sugar (optional topping)
  • A sprinkle of cinnamon or crushed gingersnaps (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch pan with parchment paper, leaving some overhang on two opposite sides.
  2. Make the crust: In a food processor, pulse the gingersnap cookies until they’re fine crumbs. Pour them into a medium bowl, add the sugar and salt, and stir. Pour the melted butter over the top and mix with a fork until everything is moistened and looks like wet sand.
  3. Press the crust into the pan: Dump the crust mixture into your lined pan. Use the bottom of a measuring cup or a flat glass to press it down firmly and evenly. Bake for 10 minutes, then set it aside to cool while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, about 2 minutes. Scrape down the sides of the bowl with your spatula.
  5. Add the sugar and pumpkin: Add the sugar and beat until combined, then add the pumpkin puree and mix until smooth. Scrape down the bowl again.
  6. Add the eggs, vanilla, and spices: Add the eggs one at a time, beating on low after each addition just until incorporated. Add the vanilla, pumpkin pie spice, and salt, and mix on low until just combined.
  7. Pour the filling over the crust: Pour the pumpkin cheesecake filling over the cooled crust and spread it evenly with your spatula.
  8. Bake the bars: Bake at 350°F (175°C) for 35-40 minutes. The edges should look set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan.
  9. Cool slowly in the oven: Turn off the oven, crack the door open about 2-3 inches, and let the bars sit in the warm oven for 1 hour.
  10. Chill completely: After the hour in the oven, remove the pan and let it cool to room temperature on a wire rack. Then cover it with plastic wrap and refrigerate for at least 4 hours, but overnight is better.
  11. Slice and serve: When you’re ready to serve, lift the bars out of the pan using the parchment overhang. Use a sharp knife, running it under hot water and wiping it clean between cuts, to slice into 16 squares. Serve cold or at room temperature, with a dollop of whipped cream and a sprinkle of cinnamon if you like.

Notes

Room temperature ingredients are essential for a smooth filling. Don’t over-mix after adding eggs to prevent cracks. Cool slowly in the oven with the door cracked to avoid cracking. For clean slices, use a hot knife and wipe between cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, pumpkin dessert, cheesecake bars, easy pumpkin recipe

Find it online: https://breezybake.com/easy-pumpkin-cheesecake-bars-with-gingersnap-crust/