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Cozy Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars with a crunchy gingersnap crust are the perfect fall dessert. No water bath needed, just pure, cozy comfort in bar form.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces or 225g)
  • 5 tablespoons unsalted butter, melted (70g)
  • 2 tablespoons granulated sugar (25g)
  • Pinch of salt
  • 16 ounces cream cheese, softened (two 8-ounce blocks, 450g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (5ml)
  • 1 cup pumpkin puree (240g)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the crust: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Transfer the crumbs to a medium bowl. Add the melted butter, sugar, and a pinch of salt. Stir with a fork until the mixture looks like wet sand.
  3. Press the crust into the pan: Pour the crumb mixture into your prepared pan. Use the bottom of a measuring cup or a flat glass to press it down firmly. Bake for 10 minutes, then set it aside to cool slightly.
  4. Soften the cream cheese: If you forgot to take it out of the fridge, cut it into cubes and microwave it in 10-second bursts until soft but not melted.
  5. Make the cheesecake base: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add the sugar and beat for another minute until fluffy. Add the eggs one at a time, beating on low after each until just combined. Stir in the vanilla extract.
  6. Add the pumpkin and spices: In a separate small bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Add this mixture to the cream cheese mixture and beat on low until just combined.
  7. Assemble the bars: Pour the pumpkin cheesecake filling over the pre-baked crust. Use a spatula to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly. If the top starts to brown too quickly, tent it loosely with aluminum foil after 25 minutes.
  9. Cool completely: Remove the pan from the oven and place it on a wire rack. Let it cool to room temperature, about 1 hour. Then, transfer it to the refrigerator and chill for at least 4 hours, or overnight.
  10. Slice and serve: Once chilled, use the parchment sling to lift the entire block out of the pan. Place it on a cutting board. Use a sharp knife to cut into 16 squares (4 rows by 4 rows). For clean cuts, wipe the knife clean between each slice. Serve cold or at room temperature.

Notes

For best results, chill overnight. If the filling cracks, cover with whipped cream. Use full-fat cream cheese for the creamiest texture. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese and vegan butter.

Nutrition

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

Find it online: https://evabake.com/cozy-pumpkin-cheesecake-bars-with-gingersnap-crust/