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Gingersnap Pumpkin Cheesecake Bars

pumpkin cheesecake recipe
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Ingredients

Scale
  • For the Crust:
  • 1½ cups gingersnap cookie crumbs (about 25–30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • For the Filling:
  • 8 oz cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • Optional Toppings:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Crushed gingersnap cookies for garnish
  • Caramel sauce for drizzling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
  2. In a medium bowl, combine gingersnap crumbs, melted butter, sugar, and salt. Press firmly into the bottom of prepared pan. Bake for 8-10 minutes until slightly set.
  3. In a large mixing bowl, beat cream cheese until completely smooth, about 2-3 minutes.
  4. Add pumpkin puree and brown sugar to the cream cheese. Beat until fully combined and smooth.
  5. Beat in eggs one at a time. Add cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt. Mix until just combined.
  6. Sprinkle flour over mixture and fold in gently until incorporated.
  7. Pour filling over pre-baked crust, spreading into an even layer. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 35-40 minutes until edges are set but center still has a slight jiggle.
  9. Turn off oven, crack door open, and let cheesecake cool in oven for about 30 minutes.
  10. Cool completely at room temperature for about 2 hours, then refrigerate for at least 4 hours or overnight.
  11. When ready to serve, lift bars from pan using parchment overhang. Cut into squares with a clean, sharp knife.
  12. If desired, top with whipped cream, crushed gingersnap cookies, or a drizzle of caramel sauce before serving.

Notes

  • For best results, ensure all ingredients are at room temperature before beginning.
  • Do not substitute pumpkin pie filling for pure pumpkin puree.
  • The bars can be made up to 3 days in advance and stored in the refrigerator.
  • For clean cuts, dip knife in hot water and wipe clean between slices.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: gingersnap pumpkin cheesecake bars, pumpkin cheesecake recipe, gingersnap cookies, cheesecake bars, spicy pumpkin dessert, fall dessert, thanksgiving dessert

Find it online: https://www.joyliciousrecipes.com/gingersnap-pumpkin-cheesecake-bars/