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Easy Pumpkin Pie Cheesecake Bars with Gingersnap Crust

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These Easy Pumpkin Pie Cheesecake Bars with Gingersnap Crust are a quick and forgiving fall dessert that combines a spicy gingersnap crust, creamy cheesecake, and spiced pumpkin layers. Perfect for weeknights or gatherings, they come together in under an hour and taste even better the next day.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon salt
  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) sour cream
  • 1 cup (245g) pumpkin puree
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the crust: In a medium bowl, combine 2 cups of finely ground gingersnap crumbs, 1/4 cup sugar, and 1/4 teaspoon salt. Pour in 6 tablespoons of melted butter and stir with a fork until the mixture looks like wet sand and holds together when squeezed. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the cheesecake layer: In a large bowl, beat 16 ounces of softened cream cheese with an electric mixer on medium speed until smooth and fluffy—about 2 minutes. Scrape down the sides. Add 1/2 cup sugar and beat for another minute. Add 2 room-temperature eggs, one at a time, beating on low speed after each addition just until incorporated. Stir in 1 teaspoon vanilla extract and 1/4 cup sour cream. Set aside.
  4. Make the pumpkin layer: In a separate medium bowl, whisk together 1 cup pumpkin puree, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 egg, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt until completely smooth.
  5. Assemble the layers: Pour the cheesecake mixture over the pre-baked crust and spread into an even layer. Carefully spoon the pumpkin mixture over the cheesecake layer in dollops. Use a butter knife or offset spatula to gently swirl the two layers together with about 5-6 figure-eight motions.
  6. Bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when gently shaken.
  7. Cool completely on a wire rack, about 1 hour. Once cool, cover with plastic wrap and refrigerate for at least 4 hours, but overnight is better.
  8. Slice and serve: Use the parchment sling to lift the bars out of the pan. Slice into 16 squares with a sharp chef’s knife, wiping the knife clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the cheesecake batter to avoid cracks. The jiggle test is key for doneness. Chilling overnight is ideal for best flavor and clean slices.

Nutrition

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

Find it online: https://gleamgulp.com/easy-pumpkin-pie-cheesecake-bars-with-gingersnap-crust/