Description
These kid-approved pumpkin cheesecake bars feature a crunchy gingersnap crust and a creamy, marbled pumpkin cheesecake filling. Quick to make with simple ingredients, they’re the perfect fall dessert for family meals, potlucks, or Thanksgiving.
Ingredients
Scale
- 2 cups gingersnap cookie crumbs (about 40 cookies, crushed finely)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (optional, only if gingersnaps aren’t very sweet)
- Pinch of salt
- 16 ounces cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp cloves)
- 1/4 teaspoon salt
- 1/2 cup heavy cream (for optional topping)
- 1 tablespoon powdered sugar (for optional topping)
- Extra crushed gingersnaps for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Spray lightly with nonstick spray.
- Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. In a medium bowl, combine crumbs, melted butter, and salt. If gingersnaps are mild, add 2 tablespoons sugar. Stir until moistened. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
- Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down sides. Add both sugars and beat for another minute until light and fluffy.
- Add pumpkin and wet ingredients: Add pumpkin puree, sour cream, and vanilla extract. Beat on low speed until combined. Do not overmix.
- Add eggs one at a time: Crack each egg into a small bowl, then add to batter. Beat on low speed just until yolk disappears. Over-mixing can cause cracks.
- Add spices and salt: Sprinkle pumpkin pie spice and salt over batter. Fold gently with a spatula until evenly distributed.
- Pour and spread: Pour filling over pre-baked crust. Spread evenly to edges. Gently tap pan on counter to release air bubbles.
- Bake: Bake for 35-40 minutes. Edges should be set and slightly puffed, but center should still jiggle slightly when shaken.
- Cool completely: Place pan on a wire rack and cool to room temperature, about 1-2 hours. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Slice and serve: Use parchment handles to lift the block out of the pan. Place on a cutting board and cut into 16 squares with a sharp knife, wiping knife clean between cuts.
Notes
Room temperature ingredients are crucial for a smooth texture. Don’t over-bake; the center should still jiggle. For cleaner slices, chill at least 6 hours or overnight. A water bath can prevent cracking. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual bars wrapped in plastic wrap for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 20
- Sodium: 220
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, easy cheesecake bars, pumpkin dessert, kid-friendly, Thanksgiving dessert