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Quick Pumpkin Cheesecake Bars Recipe (Easy Gingersnap Crust)

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These Quick Pumpkin Cheesecake Bars feature a spicy gingersnap crust and a creamy pumpkin cheesecake filling. They’re easy enough for a weeknight and impressive enough for holiday gatherings.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 8 ounces)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • Whipped cream (optional, for serving)
  • Caramel sauce (optional, for serving)
  • Extra crushed gingersnaps (optional, for serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick cooking spray.
  2. Make the crust: In a medium bowl, combine 2 cups crushed gingersnap cookies, 5 tablespoons melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until all crumbs are evenly moistened.
  3. Press the crust mixture firmly and evenly into the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  4. Beat the cream cheese: In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
  5. Add 1 cup sugar and beat on medium speed until combined, about 1 minute. Scrape down the bowl.
  6. Add 1 cup pumpkin puree and 1 teaspoon vanilla extract. Beat on low speed until just combined.
  7. Add 3 room-temperature eggs, one at a time, beating on low speed after each addition until just combined. Scrape down the bowl after the last egg.
  8. Add 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and a pinch of salt. Beat on low speed until evenly distributed. Stir by hand to ensure everything is incorporated.
  9. Pour the filling over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  10. Bake for 35-40 minutes, until edges are set and slightly puffed but the center still jiggles slightly.
  11. Cool completely on a wire rack (about 1-2 hours).
  12. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. Lift bars out using parchment overhang, cut into squares with a sharp knife (wiping clean between cuts), and serve.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix the filling once eggs are added. Chill overnight for cleanest cuts. Use a hot knife for neat squares.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, easy pumpkin dessert, fall dessert, Thanksgiving dessert, quick dessert

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