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Perfect Pumpkin Cheesecake Bars with Gingersnap Crust

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These Perfect Pumpkin Cheesecake Bars with Gingersnap Crust are a simple yet impressive fall dessert. With a spicy, crunchy crust and a creamy, spiced pumpkin filling, they’re perfect for gatherings or a cozy night in.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs (about 30 cookies, crushed fine)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup (120ml) heavy cream, cold
  • 1 tablespoon (10g) powdered sugar
  • ¼ teaspoon vanilla extract
  • Pinch of cinnamon for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch pan with parchment paper, leaving some overhang on two sides.
  2. Make the crust: In a medium bowl, combine the gingersnap crumbs, melted butter, sugar, and salt. Stir until the mixture looks like wet sand and holds together when pinched.
  3. Press the crust into the pan: Dump the crumb mixture into the prepared pan and press it down firmly and evenly. Bake for 10 minutes, then set aside to cool slightly.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the sugar and beat until combined, another minute.
  5. Add the pumpkin and eggs: Mix in the pumpkin puree, vanilla, and all the spices until smooth. Add the eggs one at a time, mixing on low speed after each addition. Do not overmix.
  6. Pour the filling over the crust: Scrape the filling onto the pre-baked crust and spread it evenly. Give the pan a gentle tap to release air bubbles.
  7. Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly.
  8. Cool completely in the pan on a wire rack for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
  9. Slice and serve: Use the parchment overhang to lift the slab out of the pan. Slice into 16 squares. Wipe the knife clean between cuts.
  10. Optional topping: Whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Top each bar with a dollop and a dusting of cinnamon.

Notes

Room temperature ingredients are key for a smooth filling. Do not overbake; the center should be slightly jiggly. Chilling for at least 4 hours is essential for clean slices. For gluten-free, use gluten-free gingersnaps. For vegan, use plant-based cream cheese and flax eggs.

Nutrition

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

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