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Cozy Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars feature a spiced gingersnap crust and a silky cheesecake layer swirled with pumpkin. They’re the perfect fall dessert, easy to make, and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (about 240g) gingersnap cookie crumbs (from about 40 cookies)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 1 cup (245g) canned pumpkin puree
  • 1 large egg, room temperature
  • ⅓ cup (65g) packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 16 ounces (450g) full-fat cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. In a medium bowl, combine crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Make the pumpkin layer: In a medium bowl, whisk together pumpkin puree, 1 egg, brown sugar, pumpkin pie spice, and vanilla extract until smooth. Set aside.
  4. Make the cheesecake layer: In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add ½ cup granulated sugar and beat for 1 minute. Add eggs one at a time, beating on low just until incorporated. Beat in vanilla and flour until just combined.
  5. Assemble: Pour cheesecake mixture over the pre-baked crust. Drop spoonfuls of pumpkin mixture over the cheesecake. Gently swirl with a knife or skewer in a figure-eight pattern.
  6. Bake for 45-50 minutes, until edges are set and center has a slight jiggle. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  7. Lift bars out using parchment handles. Slice into 9 or 16 squares with a sharp knife, wiping clean between cuts.

Notes

For gluten-free, use gluten-free gingersnaps and substitute flour with cornstarch. For dairy-free, use vegan cream cheese and plant-based butter. Chill overnight for best texture and clean slices.

Nutrition

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

Find it online: https://sparklespoon.com/cozy-pumpkin-cheesecake-bars-with-gingersnap-crust/