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Easy Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a crunchy gingersnap crust and a silky, spiced pumpkin cheesecake filling. They’re rich without being heavy, perfect for fall gatherings or a cozy treat any time.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 tablespoons (16g) all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) heavy cream (optional topping)
  • 1 tablespoon powdered sugar (optional topping)
  • 1/2 teaspoon vanilla extract (optional topping)
  • Caramel sauce for drizzling (optional topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. Make the crust: In a food processor, pulse gingersnap cookies into fine crumbs (about 2 cups). Transfer to a medium bowl. Add melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until mixture resembles wet sand.
  3. Press crust mixture firmly and evenly into the prepared pan using the bottom of a measuring cup. Bake for 10 minutes at 350°F (175°C). Set on a wire rack to cool. Leave oven on.
  4. Beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down bowl.
  5. Add granulated sugar and brown sugar. Beat on medium speed for 2 minutes until light and fluffy. Scrape bowl.
  6. Add eggs one at a time, beating on low speed just until incorporated after each. Do not overmix.
  7. Add pumpkin puree and vanilla extract. Beat on low speed until just combined.
  8. In a small bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, and salt. Add to wet mixture in two additions, mixing on low speed after each until just combined. Fold any remaining streaks by hand.
  9. Pour filling over pre-baked crust. Spread evenly. Tap pan gently on counter to release air bubbles.
  10. Bake at 350°F (175°C) for 35 to 40 minutes, until edges are set and center jiggles slightly when shaken.
  11. Cool completely on a wire rack, about 1 hour.
  12. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. Use parchment sling to lift bars out of pan. Place on cutting board. Trim edges if desired, then cut into 16 bars. Wipe knife clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix once eggs are added. The center should jiggle slightly when done. Chill at least 4 hours before slicing. For clean cuts, use a hot knife wiped clean between slices. Bars taste even better on day two.

Nutrition

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

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