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Perfect Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a spicy-sweet gingersnap crust and a silky, spiced pumpkin filling. No water bath needed, they’re easy to make and perfect for fall gatherings.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 8 ounces or 40 cookies)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt (about 1/8 teaspoon)
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream, cold (for optional topping)
  • 2 tablespoons powdered sugar (for optional topping)
  • 1/2 teaspoon vanilla extract (for optional topping)
  • Caramel sauce, for drizzling (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving 2 inches of overhang on two opposite sides. Lightly spray with non-stick spray.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form (or crush in a zip-top bag with a rolling pin). Transfer to a medium bowl. Add 2 tablespoons sugar and a pinch of salt, then pour in 5 tablespoons melted butter. Stir until mixture resembles wet sand and holds together when squeezed. Press firmly into the bottom of the prepared pan. Bake for 8 minutes. Set aside to cool slightly. Keep oven on.
  3. Beat cream cheese: In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides and bottom.
  4. Add sugars: Add 3/4 cup granulated sugar and 1/2 cup packed light brown sugar. Beat for another 2 minutes until light and fluffy. Scrape bowl again.
  5. Add eggs: Add 3 room-temperature eggs, one at a time, beating on low speed after each addition just until yolk disappears. Do not overmix. Scrape bowl.
  6. Add pumpkin and spices: Add 1 1/2 cups pumpkin puree, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 2 tablespoons all-purpose flour. Beat on low speed until just combined. Scrape bowl and mix once more.
  7. Assemble and bake: Pour filling over pre-baked crust. Spread evenly. Tap pan gently on counter to release air bubbles. Bake at 350°F for 35 to 40 minutes. Edges should be set and slightly puffed; center should jiggle slightly when shaken. A toothpick inserted 1 inch from center should come out mostly clean with a few moist crumbs.
  8. Cool and chill: Place pan on a cooling rack and cool completely at room temperature, about 1 to 1.5 hours. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Slice and serve: Lift bars out of pan using parchment overhang. Place on cutting board. Slice into 16 squares (4×4). Wipe knife clean between cuts. Serve cold or at room temperature. Add whipped cream and caramel sauce just before serving if desired.

Notes

Room temperature ingredients are crucial for a smooth batter. Let cream cheese sit out for at least 1 hour. For eggs, submerge in warm water for 5 minutes if forgotten. Do not overmix after adding eggs to prevent cracks. The jiggle test is key: edges set, center wobbles like firm Jell-O. Let bars cool gradually by cracking oven door open for 10 minutes after baking. Chilling for at least 4 hours (preferably overnight) is essential for clean slices and best flavor. For gluten-free, use gluten-free gingersnaps and gluten-free flour blend. For dairy-free, use dairy-free cream cheese and plant-based butter.

Nutrition

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

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