Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pumpkin Cheesecake Bars with Gingersnap Crust

Delightful pumpkin cheesecake bars with a crispy gingersnap crust, perfect for fall gatherings and holiday celebrations.

  • Total Time: 285 minutes
  • Yield: 9 servings 1x

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 35-40 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons butter (melted and cooled)
  • 16 oz cream cheese (softened)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 2 tablespoons sour cream (room temperature)
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 large eggs (room temperature)

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare an 8×8 inch baking pan by spraying it lightly with cooking spray and lining it with parchment paper, leaving some overhang for easy removal.
  2. Place the gingersnap cookies into a food processor, and pulse until finely crushed with no chunks remaining. In a bowl, combine the crushed cookies with 1/4 cup of granulated sugar and the melted butter.
  3. Press the gingersnap mixture into the bottom of the prepared pan evenly, creating a compact crust.
  4. Beat the softened cream cheese with an electric mixer until smooth. Add 3/4 cup of granulated sugar and the brown sugar, mixing until fully combined.
  5. Mix in the pumpkin puree, sour cream, and vanilla extract. Beat at a low speed until incorporated, being careful not to overmix.
  6. Stir in the flour, cinnamon, nutmeg, and cloves, mixing just until combined. In a separate bowl, beat the eggs, then fold them gently into the pumpkin mixture.
  7. Pour the cheesecake filling over the prepared gingersnap crust, smoothing the surface with a spatula.
  8. Bake in the preheated oven for 40-45 minutes. The filling should be slightly wiggly in the center when done but will firm up as it cools.
  9. Allow the bars to cool to room temperature before transferring to the refrigerator to chill for at least 4 hours, preferably overnight, for the best flavor and texture.

Notes

Chill for at least 4 hours before serving for best flavor and texture. You can substitute gingersnap cookies with graham crackers for a milder flavor.

  • Author: James Walker
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bar
  • Calories: 300
  • Sugar: 22g
  • Sodium: 400mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 60mg

Find it online: https://cookminutes.com/pumpkin-cheesecake-bars-gingersnap-crust/