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Perfect Spiced Pumpkin Cheesecake Bars Easy Dessert Recipe

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These spiced pumpkin cheesecake bars feature a crisp gingersnap crust and a creamy pumpkin cheesecake filling with a beautiful spiced swirl on top. They’re the perfect fall dessert that’s make-ahead friendly and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces, or roughly 40 cookies crushed)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1/4 teaspoon salt (skip if gingersnaps are salted)
  • 16 ounces cream cheese, softened to room temperature (two 8-ounce blocks)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg, freshly grated if possible
  • 1 tablespoon all-purpose flour
  • 1/2 cup reserved cheesecake filling (set aside before adding pumpkin)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. Pulse the gingersnap cookies in your food processor until you have fine, uniform crumbs (about 2 cups). Transfer to a medium bowl and stir in the sugar and salt. Pour the melted butter over the crumbs and stir with a fork until every crumb is moistened. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes at 350°F, then set aside to cool slightly while you make the filling. Leave the oven on.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth—about 2 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the granulated sugar and brown sugar and beat for another 2 minutes until light and fluffy.
  4. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Scrape the bowl after each egg. Stir in the vanilla extract.
  5. Scoop out about 1/2 cup of the plain cheesecake filling and set it aside in a small bowl—this will become your spiced swirl topping. To the remaining filling in the large bowl, add the pumpkin puree, pumpkin pie spice, cinnamon, ginger, nutmeg, and flour. Beat on low speed until just combined.
  6. Pour the pumpkin cheesecake filling over the pre-baked crust and spread it evenly with a spatula. Stir the maple syrup and pumpkin pie spice into the reserved 1/2 cup of plain cheesecake filling. Drop spoonfuls of this spiced mixture randomly over the top of the pumpkin filling. Use a butter knife or skewer to gently swirl the two together in figure-eight motions.
  7. Bake at 350°F for 35-40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan. If the top starts browning too quickly around the 25-minute mark, tent loosely with aluminum foil.
  8. Place the pan on a cooling rack and let it cool completely at room temperature—about 1 hour. Then cover with plastic wrap and refrigerate for at least 4 hours, but overnight is better.
  9. Once completely chilled, use the parchment handles to lift the entire block of bars out of the pan. Place on a cutting board and use a sharp knife to slice into squares. Wipe the knife clean between each slice. Makes 12 generous bars or 16 smaller ones.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overbake—the center should still jiggle slightly when you remove it from the oven. Chill for at least 4 hours (overnight is better) for clean slices. Use parchment paper with overhang for easy removal. If cracks form, the swirl pattern hides them well, or cover with whipped cream.

Nutrition

Keywords: pumpkin cheesecake bars, spiced pumpkin bars, fall dessert, gingersnap crust, pumpkin dessert, cheesecake bars, Thanksgiving dessert

Find it online: https://breezybake.com/perfect-spiced-pumpkin-cheesecake-bars-easy-dessert-recipe/