Print

Creamy Pumpkin Cheesecake Bars with Easy Homemade Gingersnap Crust

pumpkin cheesecake bars - featured image
Print Recipe

These creamy pumpkin cheesecake bars feature a spicy gingersnap cookie crust and a rich, velvety pumpkin cheesecake filling. Perfect for fall and holiday occasions, they are easy to make and a crowd-pleaser.

Ingredients

Scale
  • 2 cups (200 grams) gingersnap cookies, crushed
  • 6 tbsp (85 grams) unsalted butter, melted
  • 2 tbsp granulated sugar
  • 16 oz (450 grams) cream cheese, softened (full fat)
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar, packed
  • 1/4 cup (60 ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 cup (240 grams) pumpkin puree (canned or homemade, pure pumpkin)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. Make the gingersnap crust: Crush the gingersnap cookies finely using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
  3. Combine the crushed cookies, melted butter, and granulated sugar in a bowl. Mix until the crumbs are evenly coated and hold together when pressed.
  4. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to compact it well.
  5. Bake the crust for 8-10 minutes until set and slightly fragrant. Remove from oven and let cool slightly.
  6. Prepare the pumpkin cheesecake filling: Beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  7. Add both sugars and continue beating until fully combined and fluffy.
  8. Drizzle in vegetable oil and beat briefly until incorporated.
  9. Beat in eggs one at a time, mixing well after each addition. Scrape down the sides as needed.
  10. Add pumpkin puree, vanilla extract, salt, and the pumpkin spice blend (cinnamon, ginger, nutmeg, cloves). Mix on low speed until combined, avoiding overmixing.
  11. Pour the filling over the slightly cooled gingersnap crust and smooth the top with a spatula.
  12. Bake for 40-45 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
  13. Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight to let flavors meld and bars set properly.
  14. Use the parchment paper overhang to lift the bars from the pan. Cut into 12 squares with a sharp knife dipped in hot water between cuts for cleaner edges.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Press crust firmly for a compact base. Avoid overbaking to prevent cracks; the center should jiggle slightly when done. Refrigerate overnight for best texture and flavor. Use parchment paper for easy removal. For cracks, cover loosely with foil halfway through baking. Variations include gluten-free crust with almond flour, vegan substitutions, and adding caramel or chocolate chips.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, pumpkin dessert, fall dessert, easy pumpkin bars, creamy pumpkin cheesecake, holiday dessert

Find it online: https://nanarecipes.info/creamy-pumpkin-cheesecake-bars-recipe-easy-homemade-gingersnap-crust/