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Perfect Pumpkin Cheesecake Bars with Gingersnap Crust

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These Pumpkin Cheesecake Bars are a happy accident turned tradition, featuring a crunchy gingersnap crust, a silky pumpkin cheesecake filling, and a tangy cream cheese swirl. They’re the perfect easy fall dessert for any gathering.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces (452g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 ounces (113g) cream cheese, softened (for swirl)
  • 2 tablespoons (25g) granulated sugar (for swirl)
  • 1/2 teaspoon vanilla extract (for swirl)
  • 1 tablespoon milk or cream (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a food processor, pulse gingersnap cookies into fine crumbs. In a medium bowl, combine crumbs, 2 tablespoons sugar, and 1/4 teaspoon salt. Pour in melted butter and stir until all crumbs are moistened and clump together.
  3. Press crumb mixture firmly and evenly into the prepared pan using the bottom of a flat measuring cup. Bake for 10 minutes until fragrant and slightly darker. Set aside to cool. Keep oven on.
  4. In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Add 1 cup sugar and beat until combined. Add eggs one at a time, beating on low just until each yolk disappears. Add pumpkin puree, 1 teaspoon vanilla, pumpkin pie spice, cinnamon, and nutmeg. Mix on low until just combined.
  5. In a small bowl, beat remaining 4 ounces cream cheese with 2 tablespoons sugar and 1/2 teaspoon vanilla until smooth. Add milk or cream and beat until pourable.
  6. Pour pumpkin cheesecake filling over the pre-baked crust and spread evenly. Drop small spoonfuls of cream cheese swirl mixture over the top (12-15 dollops). Use a butter knife or toothpick to gently swirl into the pumpkin filling.
  7. Bake for 45-55 minutes. Edges should be set and slightly puffed; center should still have a slight jiggle. If top browns too quickly, tent loosely with aluminum foil.
  8. Remove from oven and cool completely on a wire rack (1-2 hours). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Once fully chilled, use parchment overhang to lift the block out of the pan. Place on a cutting board and slice into bars using a sharp knife. Wipe knife clean between cuts for neat slices.

Notes

For best results, use full-fat block cream cheese (not spreadable). Let cream cheese and eggs come to room temperature before starting. Do not overmix the batter to avoid cracks. The bars are best served cold. They 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://oracooks.com/perfect-pumpkin-cheesecake-bars-with-gingersnap-crust/