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Cozy Pumpkin Pie Cheesecake Bars with Gingersnap Crust

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These bars combine a spicy gingersnap crust with a creamy, lightly spiced pumpkin cheesecake filling, perfect for a cozy fall dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 30 cookies, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 1 cup (240g) pumpkin puree (canned or homemade)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy lifting.
  2. Crush the gingersnap cookies finely using a food processor or rolling pin. In a medium bowl, mix the crumbs with melted butter and sugar until evenly moistened.
  3. Press the crust firmly into the bottom of the prepared pan, about ⅓ inch thick. Use the bottom of a glass to press down tightly. Bake for 8-10 minutes until toasty and firm. Remove and let cool slightly.
  4. In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add pumpkin puree and mix until combined.
  5. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract, cinnamon, ginger, nutmeg, and salt until just blended. Avoid overmixing.
  6. Pour the filling over the cooled crust and smooth the surface with a spatula.
  7. Bake at 350°F (175°C) for 45-50 minutes until edges are set but center has a slight wobble.
  8. Cool bars at room temperature for about 1 hour, then chill in the fridge for at least 4 hours or overnight.
  9. Slice with a sharp knife, wiping clean between cuts. Serve chilled or slightly warmed with whipped cream or caramel sauce if desired.

Notes

Use room temperature cream cheese and eggs for smooth batter. Press crust firmly and bake before adding filling to keep it crisp. Avoid overmixing eggs to prevent cracks. Bake until edges are set but center still jiggles slightly. Cool bars gradually first at room temperature then in fridge for best texture. For gluten-free crust, substitute almond flour and gluten-free gingersnaps. For dairy-free, use plant-based cream cheese and coconut oil.

Nutrition

Keywords: pumpkin pie cheesecake bars, gingersnap crust, pumpkin dessert, fall dessert, easy cheesecake bars, holiday dessert, pumpkin cheesecake

Find it online: https://yumyep.com/cozy-pumpkin-pie-cheesecake-bars-recipe-easy-homemade-gingersnap-crust/