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Creamy Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars feature a spicy gingersnap cookie crust and a smooth pumpkin filling, perfect for quick, comforting fall desserts.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, crushed (about 150g)
  • 6 tbsp unsalted butter, melted (85g)
  • 2 tbsp granulated sugar (optional)
  • 16 oz (450g) cream cheese, softened (full-fat)
  • 1 cup pumpkin puree (about 240g)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar (150g)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 tbsp all-purpose flour (15g)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease an 8×8 inch pan lightly or line it with parchment paper.
  2. Crush gingersnap cookies using a food processor or by placing them in a zip-top bag and crushing with a rolling pin until crumbly but not powdery.
  3. In a bowl, combine crushed gingersnaps, melted butter, and sugar (if using). Stir until crumbs are evenly coated and mixture holds together when pressed.
  4. Press the crust mixture firmly and evenly into the bottom of the prepared pan.
  5. In a large bowl, beat softened cream cheese until smooth and creamy (about 2-3 minutes).
  6. Mix in pumpkin puree and granulated sugar until combined and velvety.
  7. Add eggs one at a time, beating gently after each to avoid overmixing.
  8. Add vanilla extract, cinnamon, ginger, nutmeg, salt, and flour. Mix just until blended and smooth.
  9. Pour the pumpkin cheesecake filling evenly over the gingersnap crust and smooth the top.
  10. Bake for 45-50 minutes until edges are set but the center jiggles slightly when shaken.
  11. Cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight.
  12. Use a sharp knife dipped in hot water and wiped dry to cut neat bars before serving.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Avoid overmixing eggs to prevent cracks. Press crust firmly to prevent sogginess. Chill bars overnight for best texture and flavor. Use parchment paper for easy removal. Tap pan gently before baking to release air bubbles. Avoid opening oven door during first 30 minutes of baking.

Nutrition

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

Find it online: https://emmayum.com/creamy-pumpkin-cheesecake-bars-recipe-easy-homemade-gingersnap-crust/