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Cozy Pumpkin Cheesecake Bars with Gingersnap Crust

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These cozy pumpkin cheesecake bars feature a crunchy gingersnap crust and a creamy pumpkin cheesecake layer. They’re easy to make, perfect for fall gatherings, and deliver warm, spiced flavor in every bite.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • ½ cup (120ml) heavy cream (for optional topping)
  • 1 tablespoon powdered sugar (for optional topping)
  • ¼ teaspoon vanilla extract (for optional topping)
  • Extra crushed gingersnaps for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly spray with non-stick cooking spray.
  2. Make the crust: In a food processor, pulse the gingersnap cookies into fine crumbs. Transfer to a medium bowl, add the sugar and salt, and stir. Pour in the melted butter and mix with a fork until every crumb is coated. The mixture should look like wet sand and hold together when squeezed.
  3. Press the crust into the prepared pan firmly and evenly using the bottom of a measuring cup or flat-bottomed glass. Bake for 10 minutes, then set aside to cool slightly. Leave the oven on.
  4. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add the sugar and pumpkin: Add the sugar and beat until combined, about 1 minute. Then add the pumpkin puree and beat until smooth.
  6. Add the eggs one at a time: Crack each egg into a small bowl, then add to the mixture. Beat on low speed after each addition just until combined. Do not overmix.
  7. Add the remaining ingredients: Add the vanilla extract, pumpkin pie spice, cinnamon, and flour. Beat on low speed until just combined. Scrape the bowl with a spatula.
  8. Pour the filling over the crust: Pour the pumpkin cheesecake filling over the pre-baked crust and spread evenly to the edges. Gently tap the pan on the counter to release air bubbles.
  9. Bake at 350°F (175°C) for 35-40 minutes, or until the edges are set and the center is just slightly jiggly (like Jell-O). A toothpick inserted near the center should come out with a few moist crumbs.
  10. Cool completely: Place the pan on a wire rack and cool to room temperature, about 1 hour. Then refrigerate for at least 4 hours, or overnight.
  11. Slice and serve: Use the parchment overhang to lift the bars out of the pan. Place on a cutting board and slice into 16 squares (4×4). Wipe the knife clean between slices for clean cuts.

Notes

For best results, use room temperature ingredients. To prevent cracking, place a shallow pan of hot water on the bottom oven rack while baking. Chill overnight for cleaner slices and better flavor. Bars can be stored 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, easy pumpkin recipe

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