Pumpkin Cheesecake Bars with Gingersnap Crust
Pumpkin Cheesecake Bars with Gingersnap Crust blend velvety pumpkin spice filling with a crisp, flavorful crust. Perfect for fall gatherings, each bite offers a harmonious mix of creamy and crunchy textures.
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.
Notes
Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
Pumpkin: Use pure pumpkin puree, not pumpkin pie filling, for best results.
Crust: Gingersnap cookies add a spicy, sweet base. For variation, use graham crackers.
Cutting Bars: For clean slices, use a sharp knife dipped in hot water, wiping clean between cuts.