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pumpkin cheesecake bars with gingersnap crust - featured image

Perfect Pumpkin Cheesecake Bars with Gingersnap Crust

  • Author: Sarah Wasserman
  • Total Time: 5 hours 5 minutes (includes chilling)
  • Yield: 16 servings 1x

Description

These pumpkin cheesecake bars feature a tender gingersnap crust and a creamy, spiced pumpkin filling. No water bath required, and they taste even better the next day.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons (15g) all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on all sides. Lightly grease the parchment.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a bowl and stir in 2 tablespoons sugar and a pinch of salt. Pour in melted butter and stir until all crumbs are moistened.
  3. Press the crust mixture gently into the prepared pan using the bottom of a measuring cup. Do not pack too firmly. Refrigerate while making the filling.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape bowl and beaters.
  5. Add 1 cup sugar and beat on medium-low until combined. Add pumpkin puree and beat until smooth. Scrape bowl again.
  6. In a small bowl, whisk together pumpkin pie spice, cinnamon, salt, and flour. Add to cream cheese mixture and beat on low until just combined.
  7. Add eggs one at a time, beating on low after each addition until yolk disappears. Add vanilla and mix until just combined. Do not overmix.
  8. Remove crust from refrigerator. Pour filling over crust and spread evenly. Tap pan gently on counter to release air bubbles.
  9. Bake for 40 to 45 minutes, until edges are set and center jiggles slightly when shaken. Tent with foil if top browns too quickly.
  10. Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
  11. Lift bars out using parchment sling. Trim edges if desired. Cut into 16 squares, wiping knife clean between cuts.

Notes

Room temperature ingredients are essential for a smooth filling. Do not overmix once eggs are added. Chill overnight for best texture and flavor. Use a hot knife for clean slices.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 285
  • Sugar: 22
  • Sodium: 220
  • Fat: 17
  • Saturated Fat: 10
  • Carbohydrates: 30
  • Fiber: 1
  • Protein: 5

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

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Find it online: https://flavorfullrecipes.com/perfect-pumpkin-cheesecake-bars-with-gingersnap-crust/