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40 Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a spicy gingersnap crust and a creamy pumpkin cheesecake filling. They are easy to make, perfect for hosting, and a crowd-pleaser at any fall 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
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Caramel sauce, for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Make the crust: In a medium bowl, combine 2 cups gingersnap crumbs, 6 tablespoons melted butter, 2 tablespoons sugar, and 1/4 teaspoon salt. Stir until the mixture looks like wet sand and holds together when squeezed. Press it firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large bowl, beat 16 ounces of softened cream cheese with an electric mixer on medium speed until smooth and fluffy—about 2 minutes. Scrape down the sides of the bowl.
  4. Add the sugar and pumpkin: Add 1 cup sugar and beat until combined. Then add 1 cup pumpkin puree and mix on low speed until incorporated.
  5. Add eggs one at a time: Crack 3 eggs into the bowl one at a time, beating on low after each addition until just combined.
  6. Add the flavorings: Mix in 1 teaspoon vanilla, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Beat on low until smooth.
  7. Pour the filling over the crust: Use your spatula to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake for 35-40 minutes: The edges should look set, but the center will still jiggle slightly when you shake the pan. If the top starts browning too fast, tent it loosely with foil after 25 minutes.
  9. Cool completely at room temperature: This takes about 1 to 1.5 hours. Then transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight.
  10. Slice and serve: Lift the bars out using the parchment overhang. Use a sharp knife to cut into squares. Top with whipped cream and a drizzle of caramel sauce if desired.

Notes

Don’t skip the parchment paper for easy removal. Room temperature ingredients are crucial for a smooth filling. Chill overnight for the best texture and clean slices. For gluten-free, use gluten-free gingersnap cookies. For dairy-free, use vegan cream cheese and coconut oil in the crust.

Nutrition

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

Find it online: https://jollyfork.com/40-pumpkin-cheesecake-bars-with-gingersnap-crust/