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Pumpkin Cheesecake Bars

These creamy pumpkin cheesecake bars with a crunchy gingersnap crust offer a delightful balance of flavors, making them a perfect dessert for any occasion.
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Prep Time 25 minutes
Cook Time 48 minutes
Total Time 1 hour 13 minutes
Course Dessert, Snack
Cuisine American
Servings 9 servings
Calories 250 kcal

Ingredients
  

For the crust

  • 1.5 cups gingersnap cookie crumbs for a crunchy base
  • 0.25 cups granulated sugar for sweetness
  • 3 tablespoons unsalted butter, melted to bind the crust

For the filling

  • 16 ounces brick-style cream cheese, softened for a rich filling
  • 0.75 cups granulated sugar to sweeten the filling
  • 1.5 teaspoons pure vanilla extract for flavor depth
  • 1.25 cups pumpkin puree adds moisture and richness
  • 2 teaspoons pumpkin pie spice to enhance the pumpkin flavor
  • 0.5 teaspoons ground cinnamon for added warmth
  • 2 large eggs, at room temperature to help set the filling

Instructions
 

Preparation

  • Begin by preheating the oven to 325°F (163°C). Prepare a 9-inch square pan by lining it with foil or parchment paper, leaving a bit of an overhang on the sides.
  • To create the crust, combine the gingersnap cookie crumbs, granulated sugar, and melted butter in a mixing bowl. Press the mixture firmly into the bottom of the prepared pan.
  • Bake the crust for about 10 minutes, then remove it from the oven and let it cool slightly.

Making the Filling

  • Beat the softened cream cheese in a bowl until smooth, then add the sugar and vanilla extract and mix until combined.
  • Add the pumpkin puree, pumpkin pie spice, and ground cinnamon, stirring until everything is well blended.
  • Incorporate the eggs one at a time, mixing on low speed until just combined after each addition.

Baking

  • Pour the pumpkin filling over the cooled crust, smoothing it out evenly.
  • Bake in the preheated oven for about 33 to 38 minutes, until the filling appears almost set with a slight jiggle in the center.
  • Once baked, turn off the oven and crack the door. Allow the bars to sit inside for around 30 minutes.
  • Remove the pan from the oven and let it cool on a wire rack for about 2 hours, then refrigerate for at least 2-3 hours before slicing.

Serving

  • Once chilled and firm, cut the bars into squares and enjoy.

Notes

Ensure cream cheese is well softened to achieve a smooth filling without lumps. Cool the bars gradually in the oven to prevent cracking.
Keyword Cheesecake Bars, Cream Cheese Dessert, easy recipe, Fall Dessert, Pumpkin Cheesecake