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Lighter Pumpkin Cheesecake Bars with Gingersnap Crust

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These lighter pumpkin cheesecake bars with gingersnap crust deliver all the rich, creamy satisfaction of a traditional cheesecake bar, but with a fraction of the calories and a whole lot more protein. The secret is blending cottage cheese until silky smooth for a luscious texture without heavy cream.

Ingredients

Scale
  • 1 ½ cups crushed gingersnap cookies (about 25 cookies, crushed finely)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon maple syrup
  • 1 cup low-fat cottage cheese
  • 8 ounces reduced-fat cream cheese, softened
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ½ cup maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick cooking spray.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form (about 1 ½ cups). Transfer to a bowl, add melted butter and 1 tablespoon maple syrup, and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. Blend the cottage cheese: Place cottage cheese in a blender or food processor and blend on high for about 60 seconds until completely smooth and silky. Scrape down sides as needed.
  4. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add blended cottage cheese, pumpkin puree, ½ cup maple syrup, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on medium speed until well combined and smooth, about 2-3 minutes. Do not overmix once eggs are added.
  5. Assemble and bake: Pour filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake at 350°F (175°C) for 45-50 minutes, until edges are set and center is just slightly jiggly (like firm Jell-O).
  6. Cool and chill: Let bars cool completely on a wire rack, about 1 hour. Transfer to refrigerator and chill for at least 2 hours, preferably 4 hours or overnight. Lift bars out using parchment overhang, place on cutting board, and slice into 9 or 16 squares.

Notes

Don’t skip blending the cottage cheese until completely smooth—this is key for the creamy texture. Use room temperature cream cheese and eggs for best results. Press the crust firmly to prevent crumbling. For clean slices, chill overnight. If edges brown too quickly, tent with foil for the last 10 minutes of baking.

Nutrition

Keywords: pumpkin cheesecake bars, lighter cheesecake, gingersnap crust, fall dessert, healthy dessert, cottage cheese cheesecake, pumpkin bars

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