Pumpkin Cheesecake Bars
These easy pumpkin cheesecake bars feature a gingersnap crust and a spiced pumpkin cheesecake filling. They're a simple yet delicious fall dessert and are a great alternative to pumpkin pie on Thanksgiving!
Ingredients
Gingersnap Crust
- 1 ½ cups gingersnap cookie crumbs (200 grams)
- ¼ cup granulated sugar (50 grams)
- 3 tablespoons unsalted butter melted (45 grams)
Pumpkin Cheesecake Filling
- 16 ounces brick-style cream cheese softened (452 grams; 2 blocks)
- ¾ cup granulated sugar (150 grams)
- 1 ½ teaspoons pure vanilla extract
- 1 ¼ cups pumpkin puree (300 grams)
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 2 large eggs at room temperature
Instructions
- Preheat the oven to 325°F (163°C). Line a 9-inch square pan with foil or parchment paper, leaving some overhang for easy removal, and set aside.
- To make the crust: Add the gingersnap crumbs, granulated sugar, and melted butter to a large mixing bowl and mix until fully combined and all of the crumbs are moistened.
- Scoop the mixture into the prepared pan, making sure to press it down firmly into one even layer.
- Bake for 10 minutes, then remove from the oven and set aside to cool slightly. Keep the oven temperature at 325°F while you make the filling.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Scrape down the sides of the bowl, then mix in the sugar and vanilla extract until well combined.
- Add the pumpkin puree, pumpkin pie spice, and ground cinnamon and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Add the eggs one at a time and mix on low speed until each one is just combined.
- Pour the cheesecake filling on top of the pre-baked gingersnap crust and spread it around into one even layer.
- Bake for 33 to 38 minutes or until the center of the cheesecake is almost set. Turn off the oven, slightly crack the door, and allow the cheesecake to sit in the oven for 30 minutes.
- Remove from the oven and transfer to a wire rack to cool completely, about 2 hours. Cover tightly and refrigerate for at least 2 to 3 hours or until the cheesecake is thoroughly chilled and firm.
- Once chilled, slice into pieces, and enjoy!
Video
Notes
Storage Instructions: Bars may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Bars will freeze well for up to 3 months. Thaw overnight in the fridge.