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Perfect Pumpkin Cheesecake Bars with Gingersnap Crust

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These easy pumpkin cheesecake bars feature a spicy gingersnap crust and a creamy, no-water-bath filling. Perfect for fall gatherings, they slice cleanly and disappear fast.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons (16g) all-purpose flour

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with nonstick spray.
  2. Pulse gingersnap cookies in a food processor until fine crumbs. In a medium bowl, combine crumbs, melted butter, sugar, and salt. Stir until moistened like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with a hand mixer on medium speed until smooth, about 2 minutes. Add both sugars and beat for 1 minute until fluffy.
  4. Add eggs one at a time, beating on low after each just until combined. Add vanilla, pumpkin puree, pumpkin pie spice, cinnamon, and salt. Mix on low until uniform. Sprinkle in flour and mix until just combined.
  5. Pour filling over pre-baked crust. Spread evenly. Tap pan gently on counter to release air bubbles. Bake at 325°F (160°C) for 35-40 minutes, until edges are set and center jiggles slightly.
  6. Turn off oven, crack door open, and let bars sit in cooling oven for 10 minutes. Remove and cool completely on a wire rack (about 1 hour). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Use parchment sling to lift bars out of pan. Slice with a sharp knife, wiping blade clean between cuts. Serve cold.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix after adding eggs to prevent cracks. The center should jiggle when done. Chill overnight for best texture and clean slices. Run knife under hot water between cuts for neat edges.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, easy cheesecake bars, no water bath cheesecake

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