Print

Creamy Pumpkin Pie Cheesecake Bars Easy Recipe with Gingersnap Crust

pumpkin pie cheesecake bars - featured image
Print Recipe

These creamy pumpkin pie cheesecake bars feature a smooth pumpkin filling on a spicy gingersnap crust, perfect for cozy fall gatherings and simple indulgence.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs (about 30 cookies crushed finely)
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 cup canned pumpkin puree
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream (can substitute with Greek yogurt)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×8 inch pan with parchment paper, leaving an overhang on the sides to help lift the bars out later.
  2. In a medium bowl, mix together 1 1/2 cups of finely crushed gingersnap cookie crumbs, 1/4 cup melted unsalted butter, and 2 tablespoons sugar until the mixture holds together when pressed.
  3. Firmly press the gingersnap mixture into the bottom of the prepared pan in an even layer. Bake for 8-10 minutes until set and fragrant, then remove and let cool slightly.
  4. In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until creamy and smooth (about 2 minutes).
  5. Add 3/4 cup granulated sugar and beat until combined and fluffy.
  6. Mix in 1 cup pumpkin puree, 1/4 cup sour cream, and 1 teaspoon vanilla extract. Beat until smooth and uniform in color.
  7. Sprinkle in 1 1/2 teaspoons pumpkin pie spice and 1/4 teaspoon salt, then mix carefully to incorporate evenly.
  8. Add 2 large eggs, one at a time, beating on low speed after each addition just until combined.
  9. Pour the filling over the baked crust and smooth the top with a spatula.
  10. Bake the bars at 350°F (175°C) for 40-45 minutes. The center should be mostly set but still slightly jiggly when you gently shake the pan.
  11. Allow the cheesecake bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  12. Use the parchment paper overhang to lift the bars out of the pan. Cut into 9 or 12 squares depending on your preferred size.

Notes

Keep cream cheese at room temperature for at least 30 minutes before mixing to avoid lumps. Avoid overbeating eggs to prevent cracks. Use parchment paper for easy removal. Chill bars for at least 4 hours or overnight for best texture. For gluten-free, use certified gluten-free gingersnaps or almond flour crust. For dairy-free, substitute cream cheese and sour cream with plant-based alternatives.

Nutrition

Keywords: pumpkin pie cheesecake bars, gingersnap crust, fall dessert, pumpkin dessert, creamy cheesecake, easy pumpkin recipe, autumn dessert

Find it online: https://islatable.com/creamy-pumpkin-pie-cheesecake-bars-easy-recipe-with-gingersnap-crust/