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Cozy Pumpkin Cheesecake Bars with Gingersnap Crust

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These foolproof pumpkin cheesecake bars feature a spicy gingersnap crust, a silky pumpkin layer, and a tangy cheesecake swirl. They’re easy to make, perfect for fall, and born from a happy accident that turned into a beloved recipe.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 1 can (15 oz or 425g) pumpkin puree
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

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. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. In a medium bowl, combine crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until every crumb is coated. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the pumpkin layer: In a large bowl, whisk together pumpkin puree, 1/2 cup granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla, pumpkin pie spice, cinnamon, and 1/4 teaspoon salt. Set aside.
  4. Make the cheesecake swirl: In a separate bowl, beat softened cream cheese with 1/4 cup granulated sugar until smooth and creamy (about 2 minutes with an electric mixer). Add egg yolk and 1/2 teaspoon vanilla, beat until just combined. Do not overmix.
  5. Assemble the bars: Pour pumpkin mixture over the pre-baked crust and spread evenly. Drop spoonfuls of cheesecake mixture randomly on top. Use a butter knife to gently swirl the cheesecake into the pumpkin with a few figure eights and zigzags.
  6. Bake for 35-40 minutes. Edges should be set and slightly puffed; center will still jiggle slightly. Cool on a wire rack for 1 hour at room temperature, then refrigerate for at least 3 hours (preferably overnight).
  7. Lift bars out using parchment overhang. Slice into 16 squares, wiping knife clean between cuts. Serve cold.

Notes

Pre-bake the crust to keep it crunchy. Use room temperature ingredients for best texture. For clean swirls, do not overmix. Bars taste even better after chilling overnight. Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

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

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