Pumpkin Gingersnap Cheesecake Bars
Indulge in the ultimate autumnal treat with these creamy, decadent Pumpkin Gingersnap Cheesecake Bars! Featuring a buttery gingersnap cookie crust and a velvety pumpkin cheesecake filling infused with warm pumpkin pie spice, these bars are the perfect combination of sweet, spiced, and tangy flavors. Each bite offers a delightful contrast between the rich, smooth cheesecake layer and the crisp, flavorful crust. Easy to bake and perfect for sharing, these bars are ideal for holiday gatherings, fall parties, or simply satisfying your seasonal cravings. Top with a dollop of whipped cream for an irresistible dessert that tastes like fall in every bite! Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert recipes, pumpkin spice cheesecake.
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Recipe Information
Ingredients
- 2 cups gingersnap cookies (crushed into crumbs)
- 5 tablespoons unsalted butter (melted)
- 16 ounces cream cheese (softened)
- 0.75 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 1 cup pumpkin puree
- 0.33 cup sour cream
- 3 eggs (large)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- whipped cream (for garnish, optional)
Instructions
Preheat your oven to 325°F (163°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the gingersnap crumbs and melted butter. Mix until the crumbs are evenly coated and the texture is similar to wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add the granulated sugar, brown sugar, and vanilla extract to the cream cheese. Continue mixing until well combined.
Mix in the pumpkin puree, sour cream, and pumpkin pie spice, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating on low speed until just combined. Do not overmix.
Sift in the flour and gently fold it into the batter until no streaks remain.
Pour the pumpkin cheesecake filling over the pre-baked crust and spread it evenly using a spatula.
Bake in the preheated oven for 40-45 minutes, or until the center is just set and a slight jiggle remains. Avoid overbaking.
Turn off the oven, crack the oven door slightly, and let the bars cool in the oven for 30 minutes. This helps prevent cracking.
Transfer the pan to a wire rack and cool completely to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Once chilled, lift the bars out of the pan using the parchment overhang and slice into 16 squares using a sharp knife, wiping the knife clean between cuts for smooth edges.
Optionally, garnish with dollops of whipped cream before serving. Enjoy!
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 24.9 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| 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.
