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Budget-Friendly Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy, spicy, and crunchy pumpkin cheesecake bars feature a gingersnap crust and a silky cheesecake layer, all for a fraction of the cost of bakery versions. Perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookie crumbs (about 30 cookies)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) sour cream, room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (50g) packed brown sugar (light or dark)
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • Pinch of nutmeg

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 cooking spray or brush with melted butter.
  2. Crush gingersnaps into fine crumbs (about 2 cups). In a medium bowl, combine crumbs, sugar, and salt (if using). Pour in melted butter and stir until every crumb is coated and mixture resembles wet sand.
  3. Press crust mixture firmly into the bottom of the prepared pan using a flat measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down sides. Add 1/2 cup sugar and beat for another minute until light and fluffy.
  5. Add eggs one at a time, beating on low speed after each addition until just combined. Stir in vanilla and sour cream until smooth. Set aside 1 cup of this mixture in a small bowl for the plain cheesecake layer.
  6. To the remaining cheesecake mixture, add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, ginger, and nutmeg. Beat on low speed until combined and mixture is orange. Scrape bowl to ensure no streaks remain.
  7. Pour pumpkin cheesecake mixture over the pre-baked crust and spread evenly. Drop spoonfuls of reserved plain cheesecake mixture on top (8-10 dollops). Gently swirl with a butter knife or skewer to create ribbons.
  8. Bake at 350°F (175°C) for 35-40 minutes. Edges should be set and slightly puffed, center should jiggle slightly. If top browns too fast, tent with foil after 25 minutes.
  9. Cool on a wire rack for 1 hour at room temperature. Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overbake; the center should jiggle slightly. Let crust cool before adding filling to prevent a greasy mess. For clean slices, run a sharp knife under hot water and wipe dry between cuts. 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, budget-friendly dessert, fall dessert, pumpkin spice, cheesecake bars

Find it online: https://platebelle.com/budget-friendly-pumpkin-cheesecake-bars-with-gingersnap-crust/