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Creamy Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars feature a spicy gingersnap crust and a silky, tangy pumpkin cheesecake filling. They are easy to make, perfect for holiday gatherings, and offer a reliable, delicious fall dessert.

Ingredients

Scale
  • For the Gingersnap Crust:
  • 2 cups gingersnap cookie crumbs
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • For the Creamy Pumpkin Cheesecake Filling:
  • 16 ounces (two 8-ounce blocks) full-fat cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 15 ounces (one standard can) 100% pure pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. Crush gingersnap cookies into fine crumbs using a food processor or a zip-top bag with a rolling pin.
  3. In a medium bowl, mix the cookie crumbs, melted butter, sugar, and pinch of salt until it resembles wet sand.
  4. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
  5. Bake the crust for 8-10 minutes until set and fragrant. Remove from oven and let cool while making the filling.
  6. In a large bowl, beat the softened cream cheese on medium speed until completely smooth (2-3 minutes). Scrape down the sides.
  7. Add granulated sugar and brown sugar to the cream cheese. Beat on low speed until combined. Scrape the bowl again.
  8. Add eggs one at a time, mixing on low speed just until incorporated. Do not over-mix.
  9. Add pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix on low speed until just combined and smooth.
  10. Pour the filling over the cooled crust and smooth the top.
  11. Bake for 35-40 minutes. The edges should be set, but the center should have a slight jiggle.
  12. Cool in the pan on a wire rack for at least 1 hour.
  13. Refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid cracking. For clean cuts, use a sharp knife wiped clean between cuts, or dip the knife in hot water. The bars must be chilled completely before serving.

Nutrition

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

Find it online: https://merrymorsel.com/creamy-pumpkin-cheesecake-bars-with-gingersnap-crust-easy-fall-recipe/