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Cozy Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a spicy gingersnap crust and a creamy, tangy pumpkin filling. They’re easy to make, perfect for fall gatherings, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 2 cups (240g) crushed gingersnap cookies (about 30 cookies)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 16 ounces (452g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) cottage cheese (full-fat or 2%)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup (120ml) heavy cream (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • Crushed gingersnaps or cinnamon (for topping, optional)

Instructions

  1. Preheat 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 spray.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs. In a medium bowl, combine crumbs with melted butter, 2 tablespoons sugar, and ¼ teaspoon salt. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Blend cottage cheese in a food processor or blender until completely smooth (about 30 seconds). Set aside.
  4. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Add both sugars and beat for 1 minute. Add pumpkin puree, blended cottage cheese, vanilla, pumpkin pie spice, cinnamon, and ¼ teaspoon salt. Mix on low until just combined. Add eggs one at a time, mixing on low after each addition until just incorporated.
  5. Pour filling over the pre-baked crust. Spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 35-40 minutes, until edges are set and center jiggles slightly. If top browns too quickly, tent with foil after 25 minutes.
  6. Cool the pan on a wire rack to room temperature (1-2 hours). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. To serve, use parchment handles to lift the block out of the pan. Cut into 9 or 16 squares with a sharp knife (wipe clean between cuts). Serve cold or at room temperature with whipped cream and crushed gingersnaps, if desired.

Notes

Don’t skip blending the cottage cheese for a smooth texture. Use room temperature ingredients for best results. Watch baking time carefully to avoid overbaking. For clean cuts, use a hot knife wiped between slices. Chilling overnight improves texture and flavor.

Nutrition

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

Find it online: https://goldensimmer.com/cozy-pumpkin-cheesecake-bars-with-gingersnap-crust-easy-recipe/