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Perfect Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a crunchy, spicy gingersnap crust and a silky smooth pumpkin cheesecake filling. They are the ultimate fall dessert, perfect for cozy evenings and holiday gatherings.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs (about 30–35 cookies)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a food processor, pulse the gingersnap cookies until they become fine crumbs. Pour the crumbs into a medium bowl. Add the melted butter and 2 tablespoons of sugar. Stir until the mixture looks like wet sand.
  3. Transfer the crumb mixture to the prepared pan. Press it down firmly and evenly using the bottom of a flat measuring cup. Bake the crust for 10 minutes. Set aside to cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the sugar and beat for another 2 minutes until light and fluffy.
  5. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Beat on medium-low speed until well combined and the color is uniform.
  6. Add the eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix.
  7. Pour the cheesecake filling over the pre-baked crust. Gently spread it into an even layer. Tap the pan on the counter a few times to release air bubbles.
  8. Bake for 45-55 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when shaken.
  9. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour. Then, remove from the oven and let cool completely on a wire rack.
  10. Once at room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Use the parchment paper sling to lift the bars out of the pan. Slice into 9 or 16 squares using a sharp knife, wiping the blade clean between cuts.

Notes

For the creamiest texture, use block-style cream cheese, not the spreadable kind. For gluten-free, use certified gluten-free gingersnaps. Let the cream cheese sit at room temperature for at least an hour before using. Do not overmix the batter once eggs are added to prevent cracking. The bars are best served cold, straight from the fridge. They can be stored in an airtight container 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, Thanksgiving dessert

Find it online: https://bakebelle.com/perfect-pumpkin-cheesecake-bars-with-gingersnap-crust/