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Perfect Pumpkin Cheesecake Bars: Easy Gingersnap Crust Recipe

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These pumpkin cheesecake bars with a crunchy gingersnap crust are the perfect fall dessert—creamy, spiced, and incredibly satisfying. Born from a kitchen accident, this easy recipe comes together in under an hour and is always a crowd-pleaser.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 40 cookies, crushed finely)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup sour cream (for optional topping)
  • 1 tablespoon powdered sugar (for optional topping)
  • Caramel sauce for drizzling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on two sides. Lightly grease the parchment with butter or cooking spray.
  2. In a food processor, pulse the gingersnap cookies until they become fine crumbs. Transfer to a medium bowl and add the melted butter, sugar, and salt. Stir with a fork until everything is evenly moistened.
  3. Pour the crust mixture into the prepared pan. Press it down firmly and evenly using the bottom of a measuring cup or a flat glass. Bake for 8 minutes at 350°F (175°C). Remove from the oven and let it cool slightly. Lower the oven temperature to 325°F (160°C).
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the sugar and beat for another minute until fully incorporated and fluffy.
  5. Add the eggs one at a time, beating on low speed after each addition until just combined. Stir in the vanilla extract.
  6. Add the pumpkin puree, pumpkin pie spice, cinnamon, and ginger. Beat on low speed until just combined. Scrape the bowl one more time.
  7. Pour the cheesecake filling over the pre-baked crust. Use a spatula to spread it evenly to the edges. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake at 325°F (160°C) for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  9. Turn off the oven and crack the door open. Let the bars cool in the oven for 30 minutes. Then remove the pan from the oven and let it cool completely on a wire rack, about 1 hour.
  10. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Use the parchment paper handles to lift the entire block of cheesecake bars out of the pan. Place on a cutting board. For clean slices, use a sharp knife and wipe it clean between each cut. Cut into 9 or 16 bars.

Notes

Room temperature ingredients are key for a smooth filling. Don’t overmix the filling to avoid cracks. Pre-baking the crust prevents sogginess. Chilling for at least 4 hours (preferably overnight) is essential for clean slices and best texture.

Nutrition

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

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