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Easy Pumpkin Cheesecake Bars with Gingersnap Crust

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These easy pumpkin cheesecake bars feature a creamy cheesecake layer, velvety pumpkin spice filling, and a crunchy, buttery gingersnap crust. They’re simple to make, perfect for fall gatherings, and taste even better the next day.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, finely crushed
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240g) canned pumpkin puree
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

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 grease the parchment with cooking spray or butter.
  2. Place the gingersnap cookies in a food processor and pulse until you have fine crumbs—about 20-30 seconds. Transfer to a medium bowl, add the sugar and salt, and stir to combine. Pour the melted butter over the crumbs and mix with a fork until everything is evenly moistened. The mixture should look like wet sand and hold together when squeezed.
  3. Pour the crust mixture into the prepared pan and press it down firmly and evenly. Bake for 8-10 minutes, until the crust is set and just starting to brown at the edges. Set aside to cool.
  4. 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 and bottom. Add the sugar and beat for another minute until well combined. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Stir in the vanilla.
  5. In a separate large bowl, combine the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, and salt. Beat on medium speed until smooth and well combined, about 2 minutes.
  6. Pour the cheesecake mixture over the cooled crust and spread into an even layer. Carefully spoon the pumpkin mixture over the top, then use a knife or skewer to gently swirl the two layers together with a few figure-eight motions.
  7. Bake for 35-40 minutes. The edges should look set and slightly puffed, and the center should have a slight jiggle—like firm Jell-O. A toothpick inserted 1 inch from the edge should come out clean.
  8. Remove from the oven and place on a wire rack to cool completely at room temperature, about 1 hour. Once cool, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. When ready to serve, lift the bars out of the pan using the parchment overhang. Place on a cutting board and slice into 9 or 16 squares using a sharp knife. Wipe the knife clean between each slice for clean cuts.

Notes

For best results, use room temperature cream cheese and eggs. Press the crust firmly to prevent crumbling. Do not over-swirl the layers. Chill for at least 4 hours, preferably overnight, for the best texture and flavor. Use a hot knife for clean cuts.

Nutrition

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

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