Description
These creamy pumpkin cheesecake bars feature a crunchy gingersnap crust and a rich, smooth pumpkin filling. They are make-ahead friendly, portable, and capture the essence of autumn baking.
Ingredients
Scale
- 24 gingersnap cookies (120g), crushed into fine crumbs
- 1/2 cup (113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 24 oz (680g) full-fat cream cheese, softened
- 15 oz (425g) pumpkin puree (100% pure, not pie mix)
- 1 cup (200g) light brown sugar
- 3 large eggs, room temperature
- 2 tsp (10g) pumpkin pie spice
- 1/2 tsp (3g) salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides.
- Crush gingersnap cookies into fine crumbs using a food processor or a rolling pin in a ziploc bag.
- In a medium bowl, mix the cookie crumbs, melted butter, and granulated sugar until it resembles wet sand.
- Press the crust mixture firmly and tightly into the bottom of the prepared pan. Set aside.
- In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Scrape down the sides and bottom.
- Add brown sugar and salt; beat until combined.
- Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
- Add pumpkin puree and pumpkin pie spice; mix on low until just combined.
- Pour the filling over the crust and spread evenly with an offset spatula.
- Bake for 45-50 minutes. The edges should be set, but the center should have a slight jiggle.
- Remove from oven and let cool in the pan on a wire rack for 1 hour.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before cutting.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps and curdling. Do not overmix the batter to avoid cracking. For clean cuts, use a sharp knife wiped with a damp paper towel between cuts. Bars taste better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28
- Sodium: 220
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 1
- Protein: 6
Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, pumpkin bars, make-ahead dessert, autumn baking