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Creamy Pumpkin Cheesecake Bars with Gingersnap Crust

Pumpkin Cheesecake Bars - featured image
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These creamy pumpkin cheesecake bars feature a crackly gingersnap crust and a silky pumpkin cheesecake filling. They’re easy to make, perfect for fall gatherings, and taste even better the next day.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces or 225 grams)
  • 5 tablespoons unsalted butter, melted (70 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • Pinch of salt
  • 16 ounces cream cheese, softened (two 8-ounce blocks, 450 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1 cup pumpkin puree (245 grams)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (120 grams) (optional topping)
  • 1 tablespoon powdered sugar (optional topping)
  • Caramel sauce or whipped cream (for serving, optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine gingersnap crumbs, melted butter, 2 tablespoons granulated sugar, and a pinch of salt. Stir until the mixture looks like wet sand.
  3. Press the crust mixture firmly and evenly into the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
  5. Add 3/4 cup granulated sugar and beat until combined, about 1 minute. Scrape the bowl again.
  6. Mix in pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and 1/4 teaspoon salt. Beat on low speed until incorporated.
  7. Add eggs one at a time, beating on low speed just until combined after each addition. Do not overmix.
  8. Pour the filling over the crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 35 to 40 minutes, until the edges are set and the center jiggles slightly when shaken.
  10. Cool completely on a wire rack for about 1 hour, then refrigerate for at least 4 hours, preferably overnight.
  11. If using the sour cream topping, whisk together sour cream and powdered sugar until smooth. Spread over chilled bars before slicing.
  12. Use the parchment sling to lift the bars out of the pan. Slice into 16 squares with a hot, clean knife.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix after adding eggs. Let bars cool gradually to prevent cracking. For clean slices, run the knife under hot water 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, Thanksgiving dessert, easy cheesecake bars

Find it online: https://sizzlesprout.com/creamy-pumpkin-cheesecake-bars-with-gingersnap-crust/