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Easy Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars feature a spiced gingersnap crust and a rich, tangy cheesecake layer. They’re the perfect fall dessert that even pumpkin skeptics will love.

Ingredients

Scale
  • 2 cups finely crushed gingersnap cookies (about 200g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • Pinch of salt
  • 16 ounces cream cheese, softened (450g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract (5ml)
  • 1/4 cup sour cream (60g)
  • 1 cup pumpkin puree (240g)
  • 1/4 cup granulated sugar (50g)
  • 1/4 cup packed light brown sugar (50g)
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract (2.5ml)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: In a medium bowl, combine crushed gingersnap crumbs, 2 tablespoons sugar, and a pinch of salt. Pour in melted butter and stir until evenly moistened. Press firmly into the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the cheesecake layer: In a large bowl, beat softened cream cheese with a hand mixer on medium speed until smooth, about 2 minutes. Add 1/2 cup sugar and beat until combined. Add 2 eggs one at a time, beating on low after each. Mix in 1 teaspoon vanilla and sour cream until just combined.
  4. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, 1/4 cup granulated sugar, brown sugar, 1 egg, pumpkin pie spice, cinnamon, and 1/2 teaspoon vanilla until smooth.
  5. Pour the cheesecake mixture over the warm crust and spread evenly. Carefully spoon the pumpkin mixture over the cheesecake layer and spread gently. For a swirl effect, drop small dollops of cheesecake mixture onto the pumpkin layer and swirl with a knife.
  6. Bake for 35 to 40 minutes, until edges are set and center jiggles slightly. Cool completely on a wire rack, about 1 hour.
  7. Cover and refrigerate for at least 4 hours, preferably overnight. Use parchment overhang to lift bars out, slice into squares, and serve.

Notes

Room temperature ingredients are crucial for a smooth batter. Don’t overmix the cheesecake batter to avoid cracks. Chilling overnight yields the best texture and cleanest slices. For a gluten-free version, use gluten-free gingersnaps. For dairy-free, use vegan cream cheese and butter.

Nutrition

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

Find it online: https://perkypan.com/easy-pumpkin-cheesecake-bars-with-gingersnap-crust/