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Easy Creamy Pumpkin Cheesecake Bars Recipe

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These creamy pumpkin cheesecake bars with a gingersnap crust are the perfect fall dessert. They’re quick, easy, and require no water bath or springform pan.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (optional)
  • Pinch of salt (omit if using salted butter)
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: In a medium bowl, combine gingersnap crumbs, melted butter, sugar (if using), and salt. Stir until mixture looks like wet sand and holds together when squeezed.
  3. Press the crust: Dump crumb mixture into prepared pan. Use bottom of a measuring cup to press firmly and evenly. Bake for 10 minutes, then set aside to cool slightly.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese with electric mixer on medium until smooth and fluffy, about 2 minutes. Scrape down sides.
  5. Add the sugar: Gradually add sugar and beat until combined, about 1 minute.
  6. Incorporate the eggs: Add eggs one at a time, beating on low after each just until combined.
  7. Add the pumpkin and spices: Add pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and salt. Beat on low until uniform. Fold mixture a few times with spatula.
  8. Assemble: Pour filling over pre-baked crust. Spread evenly to edges. Tap pan gently on counter to release air bubbles.
  9. Bake: Bake for 40-45 minutes. Edges should be set and slightly puffed, center should have slight jiggle when shaken.
  10. Cool completely: Transfer pan to wire rack and cool to room temperature, about 1-2 hours.
  11. Chill: Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Slice and serve: Use parchment sling to lift block out of pan. Cut into 16 squares with a sharp knife, wiping clean between slices.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix the filling to avoid cracks. The jiggle test is key: center should jiggle slightly when done. Chill overnight for cleanest slices.

Nutrition

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

Find it online: https://oracooks.com/easy-creamy-pumpkin-cheesecake-bars-recipe/