Marbled Pumpkin Cheesecake Bars with a Gingersnap Crust
Indulge in the perfect blend of creamy decadence and fall flavor with these Marbled Pumpkin Cheesecake Bars with a Gingersnap Crust. Featuring a buttery, spiced gingersnap cookie base, these bars are crowned with luscious layers of tangy cream cheese and spiced pumpkin. The marbled topping is not only visually stunning but also allows the flavors of warm cinnamon, nutmeg, and ginger to shine through. Easy to make yet elegant enough for any holiday gathering, these cheesecake bars are baked to perfection and chilled for a melt-in-your-mouth texture. They’re the ultimate fall dessert, perfect for sharing—or savoring solo!
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Recipe Information
Ingredients
- 200 grams gingersnap cookies
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Prepare the crust by crushing the gingersnap cookies into fine crumbs. You can do this in a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin.
In a mixing bowl, combine the gingersnap crumbs, melted butter, and 3 tablespoons of granulated sugar. Stir until evenly moistened.
Press the mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then remove from the oven and cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and continue to beat until fully combined.
Transfer 1 cup of the cream cheese mixture to a small bowl and set it aside.
To the remaining cream cheese mixture, add the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and all-purpose flour. Mix on medium speed until the ingredients are smooth and evenly incorporated.
Pour the pumpkin layer over the prepared crust, spreading it out evenly. Dollop the reserved plain cream cheese mixture over the pumpkin layer in small spoonfuls.
Use a butter knife or skewer to gently swirl the plain cream cheese dollops into the pumpkin mixture, creating a marbled effect.
Bake the bars in the preheated oven for 40-50 minutes, or until the center is set and no longer jiggles.
Remove the pan from the oven and let the bars cool to room temperature before transferring them to the refrigerator to chill for at least 4 hours, or overnight for best results.
Once chilled, lift the bars out of the pan using the parchment paper overhang and slice them into 16 squares before serving.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 18.9 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
