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Cozy Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a crunchy gingersnap crust and a creamy, perfectly spiced pumpkin filling. They’re an easy, crowd-pleasing fall dessert that comes together in about 30 minutes of active time.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 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
  • 3/4 cup (150g) granulated sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 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
  • 1/8 teaspoon black pepper
  • 1/2 cup (120ml) heavy cream (optional, for topping)
  • Crushed gingersnaps or candied pecans (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
  2. Make the crust: Pulse 2 cups of gingersnap cookies in a food processor until you have fine crumbs. Transfer to a medium bowl. Add 2 tablespoons sugar and a pinch of salt, then pour in 5 tablespoons melted butter. Stir until the crumbs are evenly moistened (like wet sand). Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the filling: In a large bowl, beat 16 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add 3/4 cup sugar and beat for another minute until light and fluffy. Add 1 cup pumpkin puree, 2 room-temperature eggs (one at a time), and 1 teaspoon vanilla extract. Beat on low speed just until combined.
  4. In a small bowl, whisk together 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/8 teaspoon black pepper. Add the spices to the filling and mix on low until just incorporated. Scrape with a spatula to ensure everything is even.
  5. Pour the filling over the pre-baked crust and spread evenly. Gently tap the pan on the counter a few times to release air bubbles. Bake at 350°F (175°C) for 35 to 40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when shaken.
  6. Place the pan on a wire rack and cool completely at room temperature, about 1 hour. Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Once fully chilled, lift the bars out using the parchment overhang. Place on a cutting board and slice into 16 squares using a sharp knife, wiping the knife clean between cuts. Serve cold or at room temperature. Optionally, top with whipped cream and crushed gingersnaps.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling once eggs are added to prevent cracks. The black pepper is a secret ingredient that enhances the pumpkin flavor without adding heat. For clean slices, chill at least 4 hours (overnight is best) and wipe the knife 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, fall dessert, pumpkin bars, cheesecake bars, Thanksgiving dessert, easy pumpkin dessert

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