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Easy Pumpkin Cheesecake Bars: Perfect Fall Dessert

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These Easy Pumpkin Cheesecake Bars feature a gingersnap crust, a creamy cheesecake layer, and a spiced pumpkin topping. They’re quick to make, use simple ingredients, and are perfect for fall gatherings.

Ingredients

  • Gingersnap cookies, finely crushed (2 cups / about 200g)
  • Unsalted butter, melted (6 tablespoons / 85g)
  • Granulated sugar (2 tablespoons / 25g)
  • Pinch of salt
  • Cream cheese, softened (16 ounces / 450g)
  • Granulated sugar (1/2 cup / 100g)
  • Large eggs (2)
  • Vanilla extract (1 teaspoon)
  • Sour cream (1/4 cup / 60g)
  • Pumpkin puree (1 cup / 240g)
  • Granulated sugar (1/2 cup / 100g)
  • Large egg (1)
  • Heavy cream (1/4 cup / 60ml)
  • Pumpkin pie spice (1 teaspoon)
  • Ground cinnamon (1/2 teaspoon)
  • Vanilla extract (1/2 teaspoon)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a food processor, pulse gingersnap cookies into fine crumbs (about 2 cups). In a medium bowl, combine crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until moistened like wet sand.
  3. Press the crust mixture firmly into the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  4. Start the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add 1/2 cup sugar and beat until combined. Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream. Scrape bowl to ensure smoothness.
  5. Make the pumpkin layer: In a separate medium bowl, whisk together pumpkin puree, 1/2 cup sugar, 1 egg, heavy cream, pumpkin pie spice, cinnamon, and vanilla until smooth.
  6. Layer it up: Pour cheesecake mixture over the pre-baked crust and spread evenly. Carefully spoon pumpkin mixture over the top and spread gently without mixing layers.
  7. Bake for 35 to 40 minutes. Edges should be set, center should have a slight jiggle. Do not overbake.
  8. Cool completely on a wire rack for at least 1 hour at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
  9. Slice and serve: Use parchment overhang to lift bars out of pan. Cut into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are key for a smooth cheesecake. Press crust firmly to avoid crumbling. Chill bars completely for clean slices. Can be made gluten-free or dairy-free with substitutions.

Nutrition

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

Find it online: https://bakebelle.com/easy-pumpkin-cheesecake-bars-perfect-fall-dessert/