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Perfect Pumpkin Cheesecake Bars Easy Gingersnap Crust

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These pumpkin cheesecake bars feature a crunchy gingersnap crust and a creamy, perfectly spiced pumpkin filling. They’re quick, easy, and a crowd-pleaser for fall gatherings.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 40 cookies, crushed fine)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, combine gingersnap crumbs, melted butter, 2 tablespoons sugar, and ¼ teaspoon salt. Stir until crumbs are evenly moistened. Press mixture firmly into bottom of prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat cream cheese and ¾ cup sugar until smooth and creamy, about 2 minutes on medium speed. Scrape down sides. Add eggs one at a time, beating well after each. Mix in pumpkin purée and vanilla extract until smooth.
  4. In a small bowl, whisk together cinnamon, ginger, nutmeg, cloves, and ¼ teaspoon salt. Add to filling and mix on low speed until just combined.
  5. Pour filling over pre-baked crust. Spread evenly with a spatula. Tap pan gently on counter to release air bubbles. Bake at 350°F (175°C) for 35 to 40 minutes, until edges are set and center has a slight jiggle.
  6. Cool completely on a wire rack, about 1 hour. Then refrigerate for at least 4 hours, or overnight.
  7. Lift bars out using parchment overhang. Slice into 16 squares. Wipe knife between cuts for clean slices. Serve cold or at room temperature.

Notes

Room temperature ingredients are key for a smooth filling. Don’t overbake; the center should still jiggle slightly. For best texture, chill overnight. To prevent cracks, use a water bath or avoid overmixing.

Nutrition

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

Find it online: https://elaraeats.com/perfect-pumpkin-cheesecake-bars-easy-gingersnap-crust/