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Best Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a spicy, buttery gingersnap crust and a creamy, spiced pumpkin filling. They are perfect for fall gatherings, Thanksgiving, or any time you want to impress guests without spending all day in the kitchen.

Ingredients

  • Gingersnap cookies (about 2 cups or 250g, finely crushed)
  • Unsalted butter (6 tablespoons or 85g, melted)
  • Granulated sugar (2 tablespoons or 25g)
  • Salt (a pinch)
  • Cream cheese (24 ounces or 680g, softened to room temperature)
  • Granulated sugar (1 cup or 200g)
  • Pumpkin puree (1 ½ cups or 340g)
  • Sour cream (¼ cup or 60g, at room temperature)
  • Large eggs (3, at room temperature)
  • Vanilla extract (2 teaspoons)
  • Pumpkin pie spice (2 teaspoons)
  • Cinnamon (1 teaspoon)
  • Salt (½ teaspoon)
  • Whipped cream (for serving, optional)
  • Caramel sauce (for drizzling, optional)
  • Extra crushed gingersnaps (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
  2. Place the gingersnap cookies in a food processor and pulse until fine crumbs form. Pour into a medium bowl. Add melted butter, 2 tablespoons granulated sugar, and a pinch of salt. Stir until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides.
  4. Add 1 cup granulated sugar and beat on medium speed until combined, about 1 minute. Add sour cream and vanilla extract, beat until just incorporated. Scrape the bowl again.
  5. Add pumpkin puree, pumpkin pie spice, cinnamon, and ½ teaspoon salt. Beat on low speed until fully combined and uniform in color.
  6. Add eggs one at a time, beating on low speed just until each yolk disappears. Do not over-mix.
  7. Pour the filling over the pre-baked crust and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  8. Bake for 50 to 60 minutes, until edges are set and center is slightly jiggly. Cool completely on a wire rack (about 1-2 hours).
  9. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Use parchment handles to lift the slab out of the pan. Cut into squares with a sharp knife, wiping the blade clean between cuts. Serve cold or at room temperature.

Notes

For best results, use room temperature ingredients. Pre-bake the crust to keep it crisp. Do not over-bake; the center should be slightly jiggly. Chill completely before slicing for clean cuts. For a creamier texture, bake in a water bath.

Nutrition

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

Find it online: https://flurpchef.com/best-pumpkin-cheesecake-bars-with-gingersnap-crust/