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Creamy Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars feature a spicy, crunchy gingersnap crust paired with a smooth, lightly spiced pumpkin cheesecake filling. Perfect for fall gatherings, they are easy to make and irresistibly delicious.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, finely crushed
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin puree (canned 100% pumpkin, NOT pumpkin pie filling)
  • ¾ cup granulated sugar
  • 2 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

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch pan or line it with parchment paper, leaving a bit hanging over the edges for easy removal later.
  2. Crush 1 ½ cups of gingersnap cookies finely in a food processor or with a rolling pin. Transfer to a bowl, then stir in 4 tablespoons melted butter and 2 tablespoons sugar until the crumbs are evenly moistened.
  3. Press the crust mixture firmly into the bottom of your prepared pan using the back of a spoon or the bottom of a glass to make it compact and even.
  4. Bake the crust for 8-10 minutes until fragrant and set but not browned. Let it cool slightly while you prepare the filling.
  5. In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape the sides occasionally to avoid lumps.
  6. Add 1 cup pumpkin puree, ¾ cup sugar, and 1 teaspoon vanilla extract. Beat on low speed until combined.
  7. Add the eggs one at a time, mixing just until incorporated—do not overbeat.
  8. Mix in 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and a pinch of salt. Stir gently until smooth and combined.
  9. Pour the filling over the cooled crust, spreading evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
  10. Bake for 35-40 minutes at 350°F (175°C), or until the edges are set but the center still jiggles slightly when gently shaken.
  11. Turn off the oven and crack the door open. Let the cheesecake bars cool in the oven for 30 minutes.
  12. Transfer to a cooling rack, then chill for at least 3 hours or overnight.
  13. Cut into 12 bars and enjoy. Use a sharp knife wiped clean between cuts for neat squares.

Notes

To prevent cracks, do not overmix after adding eggs and cool bars slowly in the oven with the door cracked open. If cracks appear, disguise them with powdered sugar or whipped cream. For a crispier crust, broil for 1-2 minutes after baking. Chilling overnight is essential for best texture and flavor. For dairy-free or vegan versions, substitute cream cheese and butter accordingly and use flax eggs.

Nutrition

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

Find it online: https://fuzzyforker.com/creamy-pumpkin-cheesecake-bars-recipe-easy-homemade-gingersnap-crust-dessert/