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Perfect Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a crunchy gingersnap crust, a creamy cheesecake layer, and a velvety pumpkin layer. They’re easy to make, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (about 8 ounces) gingersnap cookies, finely crushed
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 2 tablespoons (25 grams) granulated sugar
  • Pinch of salt
  • 16 ounces (450 grams) cream cheese, softened to room temperature
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245 grams) pumpkin puree
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (55 grams) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

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. In a food processor, pulse gingersnap cookies into fine crumbs. Transfer to a bowl and mix with melted butter, 2 tablespoons sugar, and a pinch of salt until moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth. Add ½ cup granulated sugar and beat until combined. Add eggs one at a time, beating on low after each. Stir in vanilla extract. Pour over cooled crust and spread evenly.
  4. In a separate bowl, whisk together pumpkin puree, ¼ cup granulated sugar, and brown sugar until smooth. Add egg and whisk. Add pumpkin pie spice, cinnamon, and salt; whisk until combined.
  5. Spoon pumpkin mixture over cheesecake layer and spread gently. Use a butter knife or skewer to swirl the layers with 5-6 figure-eight motions.
  6. Bake for 35-40 minutes, until edges are set and center has a slight jiggle. Cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight.
  7. Use parchment overhang to lift bars out of pan. Cut into squares with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the cheesecake batter to avoid cracks. The jiggle test ensures proper doneness. Chill thoroughly before cutting for clean slices. Bars can be made up to 3 days ahead and taste even better the next day.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, Thanksgiving dessert, no water bath cheesecake

Find it online: https://islatable.com/perfect-pumpkin-cheesecake-bars-with-gingersnap-crust/