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Easy Pumpkin Cheesecake Bars with Gingersnap Crust

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These easy pumpkin cheesecake bars feature a crunchy, buttery gingersnap crust and a creamy, spiced pumpkin filling. No water bath or complicated steps needed—just pure, comforting flavor perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if butter is unsalted)
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) canned pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1/2 cup (120ml) heavy cream (optional, for topping)
  • 1 tablespoon powdered sugar (optional, for topping)
  • Crushed gingersnaps and cinnamon (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine the gingersnap crumbs, melted butter, sugar, and salt. Stir with a fork until the mixture looks like wet sand and holds together when pressed.
  3. Press the crust into the pan: Transfer the crumb mixture to the prepared pan. Use the bottom of a measuring cup or a flat glass to press it down firmly and evenly. Bake for 10 minutes, until fragrant and just starting to darken at the edges. Set aside to cool.
  4. Beat the cream cheese: 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 of the bowl.
  5. Add the sugar: Add the granulated sugar and beat on medium speed until combined, about 1 minute. The mixture should look fluffy and smooth.
  6. Mix in the pumpkin and eggs: Add the pumpkin puree, eggs one at a time, vanilla extract, and all the spices. Beat on low speed until just combined. The batter should be smooth and vibrant orange.
  7. Pour over the crust: Pour the pumpkin cheesecake filling over the pre-baked crust. Use a spatula to spread it evenly to the edges. Tap the pan gently on the counter to release air bubbles.
  8. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  9. Cool completely: Remove the pan from the oven and place it on a wire rack. Let the bars cool at room temperature for 1 hour. Then, transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  10. Slice and serve: Once fully chilled, lift the bars out of the pan using the parchment overhang. Place on a cutting board and use a sharp knife to slice into 16 squares. Wipe the knife clean between cuts for neat edges.

Notes

For clean slices, run your knife under hot water and wipe dry between cuts. The bars need at least 4 hours in the fridge to set properly; overnight is even better. Always line the pan with parchment paper to prevent sticking.

Nutrition

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

Find it online: https://dinadinnertable.com/easy-pumpkin-cheesecake-bars-with-gingersnap-crust-50-characters/