Pumpkin Cheesecake Bars with Gingersnap Crust
If you’re dreaming of the ultimate creamy and delicious Fall dessert, these Pumpkin Cheesecake Bars with Gingersnap Crust are everything you need and more. Imagine the rich, velvety texture of baked cheesecake meeting the spicy warmth of pumpkin pie, all atop a crispy gingersnap crust that screams cozy autumn vibes. Perfect for your Thanksgiving dessert table, these bars capture the best qualities of cheesecake and pumpkin pie in one irresistible treat.
Why You Need to Make This Recipe
This easy, quick recipe is a time-saver during the busy holidays and can be mixed up in a jiffy, making it perfect for dessert lovers. No water bath is required, as the bars bake beautifully in a metal or glass pan. The smooth and creamy layers of cheesecake and pumpkin pie bring together two favorite desserts into one indulgent treat. The buttery gingersnap crust with its ginger cookie flavor adds a delightful texture dimension that pairs beautifully with an optional (or generous) dollop of whipped cream, a favorite among many families.
Pumpkin Cheesebar Ingredients
Ginger cookie crumbs: Start with boxes of crunchy gingersnap cookies.Crush the cookies easily by placing them in a Ziplock bag or using a food processor.
Salted butter: Adds a bit of salty flavor that complements the sweetness of the crust.
Cream cheese: I recommend Philadelphia brand full-fat cream cheese, softened to room temperature for the best results.
Eggs: Use both the egg white and yolk to bind the ingredients together.
Pumpkin purée: Be sure to use purée, not pumpkin pie filling, for a smoother texture.
Spices: Cinnamon, ginger, and nutmeg create the classic pumpkin spice flavor you love.
Vanilla extract: Whether pure or artificial, this ingredient adds depth to the flavor.
Flour: A small amount of flour aids in the cheesecake’s ideal setting.
Substitutions
Salted Butter: If you’re using unsalted butter for the crust, simply add ⅛ teaspoon of salt to the mixture to balance the flavors.
Brown Sugar: Don’t have brown sugar on hand? To make your own, combine molasses and white sugar.
Spices: Instead of using individual spices, you can swap them for 2 teaspoons of pumpkin pie spice for a convenient and flavorful alternative.
Sour Cream: Plain yogurt works perfectly as a substitute for sour cream, giving you the same creamy texture and tangy taste.
Step by Step To Make Cheesecake Bars
- Combine crushed gingersnap cookies with melted butter in a bowl.
2. Mix until the texture becomes sandy and fully combined.
3. Pour the mixture into a 9X9-inch pan lined with parchment paper.
4. Press it firmly to create a level crust and pre-bake while preparing the batter.
5. Beat the softened cream cheese and brown sugar on high speed for 2 minutes until fluffy.
6. Add the eggs, pumpkin purée, cinnamon, ginger, nutmeg, vanilla extract, flour, sour cream, and salt to the mixture.
7. Blend until smooth with no lumps remaining.
8. Pour the batter over the prepared, pre-baked crust, smoothing it out evenly.
9. Bake until the filling is mostly set but slightly jiggly in the center.
10. Allow the cheesecake to cool to room temperature, then transfer it to the refrigerator to cool completely.
Tips For Making Pumpkin Cheesecake Bars
All the ingredients should be room temperature.
Make sure to Not overbeat the batter once the eggs are added.
Bake on the middle rack in the oven.
Storing Cheesecake for Freshness
To enjoy the best cheesecake, always chill it in the fridge for at least 4 hours, or preferably overnight, before serving. For leftovers, store them covered in the fridge. Cheesecake bars can also be frozen; ensure they are fully cooled and placed in a freezer-safe container, either sliced or whole, and enjoy them within 3 months after thawing.
Try This Cake Recipes
Butter Cakes with Raspberry Sauce
Fresh Vanilla Strawberry Cake: A Perfect Delight
FAQs
What spices complement pumpkin cheesecake bars?
Cinnamon, nutmeg, ginger, and cloves pair perfectly with pumpkin.
Are gluten-free versions possible?
Yes, use gluten-free gingersnaps or graham crackers for the crust.
Why did my cheesecake bars crack?
Overbaking or rapid cooling may cause cracks; bake gently and cool slowly.
What makes pumpkin cheesecake bars unique?
The creamy pumpkin filling and spicy gingersnap crust create a delicious flavor contrast.
Can I double the recipe for a larger batch?
Yes, double the ingredients and use a larger pan, adjusting the baking time.
Conclusion
Pumpkin Cheesecake Bars with Gingersnap Crust are the perfect fusion of creamy cheesecake and spiced holiday flavors. The crisp gingersnap crust complements the rich pumpkin filling, creating a delightful balance in every bite. Whether served at a festive gathering or enjoyed as a comforting treat, these bars are a crowd-pleaser. Simple to make and even easier to savor, they’ll quickly become a favorite in your dessert lineup.
Pumpkin Cheesecake Bars with Gingersnap Crust
Ingredients
Gingersnap Crust:
- 2 cups gingersnap cookie crumbs about 40 cookies
- 6 tbsp unsalted butter melted
- ⅛ tsp salt if using unsalted butter
Cheesecake Filling:
- 16 oz 2 blocks full-fat cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream or plain yogurt
- 3 large eggs room temperature
- 1 tsp vanilla extract
Pumpkin Layer:
- 1 cup pure pumpkin puree not pumpkin pie filling
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
Instructions
- Preheat the oven to 350°F (175°C).
- Use parchment paper to line a 9 x 13-inch baking pan, leaving enough overhang to make removal simple.
- Crush gingersnap cookies in a food processor or in a zip-top bag with a rolling pin until fine crumbs form.Mix crumbs with melted butter (and salt, if using).
- Press the mixture firmly into the bottom of the prepared baking pan to form an even crust.
- Bake for 8–10 minutes, then let it cool while preparing the filling.
- Cream cheese and sugar are combined in a large mixing basin and beaten until smooth and creamy.
- Add the vanilla essence, sour cream, and eggs and stir just until combined.
- Divide the cheesecake filling in half.In one half, stir in pumpkin puree and spices (cinnamon, nutmeg, ginger, and cloves).
- Spread the plain cheesecake mixture evenly over the cooled crust.
- Gently spoon the pumpkin layer on top and smooth it with an offset spatula.
- Bake for 45–50 minutes, or until the center is set and doesn’t jiggle when shaken.
- Let the bars cool to room temperature on a wire rack, then refrigerate for at least 4 hours, preferably overnight, before slicing.