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Perfect Pumpkin Cheesecake Bars: Easy Gingersnap Dessert

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These pumpkin cheesecake bars feature a crunchy gingersnap crust and a creamy, spiced pumpkin filling. They’re quick to make, perfect for fall gatherings, and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (about 200g) crushed gingersnap cookies
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (245g) canned pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon (8g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) heavy cream (optional topping)
  • 1 tablespoon (12g) powdered sugar (optional topping)
  • 1/2 teaspoon vanilla extract (optional topping)
  • Crushed gingersnap cookies for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. Make the crust: In a food processor, pulse gingersnap cookies until fine crumbs (about 2 cups). Transfer to a medium bowl, add 2 tablespoons sugar and 1/4 teaspoon salt, then pour in 5 tablespoons melted butter. Stir until all crumbs are moistened and mixture looks like wet sand.
  3. Press the crust mixture firmly and evenly into the prepared pan using the bottom of a measuring cup. Bake for 8 minutes, then set aside to cool. Leave the oven on.
  4. Beat the cream cheese: In a large bowl, beat 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 both sugars (3/4 cup granulated and 1/2 cup brown sugar) and beat on medium until combined, about 1 minute. Scrape the bowl again. Do not overmix.
  6. Add pumpkin puree and 1 teaspoon vanilla extract, then beat on low until just combined.
  7. Add eggs one at a time, beating on low after each addition just until the yolk disappears.
  8. Sprinkle cinnamon, ginger, nutmeg, cloves, flour, and 1/2 teaspoon salt over the filling. Mix on low until just combined. Scrape the bowl one final time.
  9. Pour the filling over the pre-baked crust and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  10. Bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle. If the top browns too quickly, tent loosely with foil after 25 minutes.
  11. Cool completely on a wire rack (about 1 hour), then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Once chilled, use the parchment handles to lift the block out of the pan. Use a sharp knife to cut into 16 squares, wiping the knife clean between cuts.
  13. For optional topping: Whip heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Dollop on each bar and sprinkle with crushed gingersnaps.

Notes

Make sure cream cheese and eggs are at room temperature to avoid lumps. Do not overmix the filling to prevent cracks. For best results, chill overnight before slicing. The bars can be frozen for up to 3 months.

Nutrition

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

Find it online: https://fizzlefork.com/perfect-pumpkin-cheesecake-bars-easy-gingersnap-dessert/