Description

These pumpkin cheesecake bars feature a gingersnap crust and a creamy, spiced pumpkin cheesecake filling. No water bath required, they are perfect for potlucks, holidays, or any fall gathering.

Ingredients

Scale

2 cups (240g) gingersnap cookie crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
Pinch of salt
16 ounces (452g) full-fat cream cheese, softened
1 cup (200g) granulated sugar
1 cup (245g) canned pumpkin puree
3 large eggs, room temperature
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of salt
1 cup (240ml) heavy cream
2 tablespoons (15g) powdered sugar
½ teaspoon vanilla extract
Caramel sauce for drizzling

Instructions

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.
Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form (or crush in a bag with a rolling pin). In a medium bowl, combine crumbs, melted butter, sugar, and salt. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add sugar and beat for 1 minute. Add pumpkin puree, eggs (one at a time, beating well after each), and vanilla extract. Mix until smooth.
In a small bowl, whisk together cinnamon, ginger, nutmeg, cloves, and salt. Add to the wet mixture and beat on low speed just until combined. Do not overmix.
Pour filling over the pre-baked crust. Spread evenly. Tap the pan gently on the counter to release air bubbles.
Bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours or overnight.
Once chilled, use parchment overhang to lift the bars out of the pan. Slice into squares with a sharp knife, wiping the blade clean between cuts.
For the topping: Beat heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form. Dollop or pipe onto each bar. Drizzle with caramel sauce if desired.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overbake; the center should jiggle slightly. Chill thoroughly before slicing for clean cuts. Bars can be made up to 3 days ahead and stored in the refrigerator. Freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 400
Sugar: 28
Sodium: 280
Fat: 24
Saturated Fat: 14
Carbohydrates: 38
Fiber: 2
Protein: 7

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, Thanksgiving dessert, no water bath cheesecake