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Cozy Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars feature a crunchy, spiced gingersnap crust and a silky smooth pumpkin cheesecake filling. Perfect for fall gatherings, they’re easy to make and absolutely delicious.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 30 cookies, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional)
  • 1 tablespoon all-purpose flour
  • 1/2 cup sour cream (for optional topping)
  • 1 tablespoon maple syrup (for optional topping)
  • Extra crushed gingersnaps for garnish (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. Make the crust: Place the gingersnap cookies in your food processor and pulse until you have fine crumbs. Transfer to a medium bowl, add the melted butter, sugar, and salt. Stir with a fork until the mixture looks like wet sand and holds together when squeezed.
  3. Press the crust into the pan: Dump the crumb mixture into your prepared pan and press it down firmly and evenly. Bake for 10 minutes, then set aside to cool slightly.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add the sugar: Gradually add the sugar and beat until combined, about 1 minute. Scrape the bowl again.
  6. Add the eggs one at a time: Beat in the first egg on low speed until just combined. Add the second egg and beat until just combined. Do not overmix.
  7. Mix in the pumpkin and spices: Add the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, ginger, cloves, and flour. Mix on low speed until smooth and evenly combined.
  8. Pour the filling over the crust: Pour the pumpkin cheesecake mixture over the pre-baked crust and spread it evenly. Give the pan a gentle tap on the counter to release air bubbles.
  9. Add the sour cream topping (optional): Whisk together the sour cream and maple syrup in a small bowl. Drop spoonfuls over the cheesecake batter, then use a knife or toothpick to swirl it gently into the surface.
  10. Bake: Place the pan in the preheated oven and bake for 45-50 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when gently shaken.
  11. Cool completely: Place the pan on a cooling rack and let it cool to room temperature, about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
  12. Slice and serve: Once fully chilled, use the parchment paper handles to lift the entire block out of the pan. Place on a cutting board and cut into 16 squares. Wipe the knife clean between cuts for neat edges.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the batter to prevent cracks. For extra insurance against cracking, use a water bath. Let the bars cool completely at room temperature before refrigerating. Patience with cooling is key for perfect texture.

Nutrition

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

Find it online: https://fizzlefork.com/cozy-pumpkin-cheesecake-bars-with-gingersnap-crust/