Description
These pumpkin cheesecake bars feature a crunchy, spiced gingersnap crust and a silky pumpkin filling. They’re easy to make, require no water bath, and are perfect for fall gatherings.
Ingredients
Scale
- 2 cups (about 8 ounces) crushed gingersnap cookies (I prefer Nabisco or a bakery brand with visible molasses)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 16 ounces (2 blocks) cream cheese, softened to room temperature (Philadelphia is my go-to for consistent texture)
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling—look for 100% pure pumpkin)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (use pure vanilla, not imitation)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon freshly ground black pepper (trust me on this one)
- ¼ cup sour cream, room temperature
- 1 tablespoon all-purpose flour
- ½ cup heavy cream, cold
- 1 tablespoon powdered sugar
- ¼ teaspoon vanilla extract
- Crushed gingersnaps or candied pecans for garnish
Instructions
- Preheat your oven to 325°F. Cut a piece of parchment paper long enough to overhang on two opposite sides of your 9×9 pan. Press it into the pan, creasing the corners. Lightly spray the parchment with nonstick cooking spray.
- Pulse the gingersnap cookies in a food processor until you have fine crumbs. You should have about 2 cups. Pour the crumbs into a medium bowl, add the melted butter, sugar, and salt, and stir with a fork until every crumb is coated. The mixture should look like wet sand and clump together when you squeeze it.
- Press the mixture firmly into the bottom of your prepared pan. Use the bottom of a measuring cup or a flat glass to really pack it down. Bake the crust for 10 minutes, then set it on a wire rack to cool while you make the filling.
- In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides and the bottom of the bowl with a spatula. Add both sugars and beat for another 2 minutes until light and fluffy.
- Add the pumpkin puree and beat until fully combined. Add the eggs one at a time, beating on low after each addition just until the yolk disappears. Add the vanilla, cinnamon, ginger, nutmeg, cloves, and black pepper. Beat on low until the spices are evenly distributed. Finally, add the sour cream and flour, and beat just until smooth.
- Pour the filling over the cooled crust. Use an offset spatula or the back of a spoon to spread it evenly to the edges. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake at 325°F for 35 to 40 minutes. The edges should look set and slightly puffed, but the center should still jiggle when you gently shake the pan.
- Place the pan on a wire rack and let it cool completely at room temperature. This takes about an hour. Once it’s cool, cover the pan with plastic wrap and refrigerate for at least 4 hours, but overnight is better.
- Use the parchment overhang to lift the entire block of bars out of the pan. Place it on a cutting board. Use a sharp chef’s knife to trim the edges (optional). Cut into 9 squares or 16 smaller squares, wiping the knife clean between cuts for neat edges.
- If you are making the whipped cream topping, beat the cold heavy cream, powdered sugar, and vanilla together in a chilled bowl until soft peaks form. Dollop or pipe onto each bar and sprinkle with crushed gingersnaps or candied pecans.
Notes
The cream cheese and eggs need to be at room temperature. If you forget, place the cream cheese (still wrapped) in a bowl of warm water for 10 minutes, and put the eggs in a cup of warm water for 5 minutes. Don’t open the oven door during baking to prevent cracking. For clean slices, chill overnight and use a hot knife.
- Prep Time: 45 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 28
- Sodium: 320
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, pumpkin dessert, cheesecake bars, easy cheesecake