Pumpkin Cheesecake Bars

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As fall approaches, the craving for all things pumpkin comes rushing in.

There’s something so comforting about the warm spices and creamy texture of pumpkin desserts.

If you’re looking for a deliciously easy, crowd-pleasing treat to celebrate the season, you’ll absolutely love these Pumpkin Cheesecake Bars.

With a crispy gingersnap cookie crust and a smooth pumpkin cheesecake filling, these bars are not only scrumptious but also simple to make.

Perfect for parties, potlucks, or just a cozy night in, these bars are a delightful way to indulge in the flavors of autumn.

Why This Recipe Is a Must-Try

These Pumpkin Cheesecake Bars strike the perfect balance between sweet and spiced, capturing the essence of a classic pumpkin pie while offering the convenience of a bar.

The gingersnap crust adds a delightful crunch that complements the rich pumpkin cheesecake filling beautifully.

They’re easy to cut, serve, and enjoy, making them an ideal dessert for gatherings.

Plus, the combination of flavors will leave everyone craving more!

Ingredients

• 1 ½ cups gingersnap cookie crumbs (about 24 cookies)
• 5 tablespoons unsalted butter, melted
• ¼ cup light brown sugar, packed
• 8 oz cream cheese, softened
• 1 cup pumpkin puree (ensure it’s pure pumpkin, not pumpkin pie filling)
• 2 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

How To Make Pumpkin Cheesecake Bars

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C).

This ensures that your bars bake evenly and set perfectly.

Step 2: Prepare the Gingersnap Crust

In a medium-sized bowl, combine the gingersnap cookie crumbs, melted butter, and light brown sugar.

Mix well until the crumbs are fully coated with butter and the mixture resembles wet sand.

Press this mixture firmly into the bottom of a greased 9×9-inch baking pan.

Make sure to spread it evenly across the bottom for a solid base.

Step 3: Bake the Crust

Place the pan in the preheated oven and bake the crust for about 8-10 minutes, or until it’s lightly browned.

This step helps to firm up the crust and enhances the flavor of the gingersnaps.

Step 4: Prepare the Pumpkin Cheesecake Filling

While the crust is baking, prepare the filling.

In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

Add in the pumpkin puree, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt.

Beat until everything is well combined and smooth.

Make sure there are no lumps of cream cheese remaining.

Step 5: Combine and Spread the Filling

Once the crust has finished baking, remove it from the oven and allow it to cool for a few minutes.

Pour the pumpkin cheesecake filling over the crust and use a spatula to spread it evenly.

Step 6: Bake the Bars

Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and only slightly jiggly in the center.

Keep an eye on them to prevent over-baking, as this can dry out the cheesecake.

Step 7: Cool and Slice

Once the bars are done, remove them from the oven and let them cool at room temperature for about 30 minutes.

Then transfer the pan to the refrigerator and chill for at least 2 hours or until completely cooled.

This chilling time helps the cheesecake bars set up perfectly.

Once cooled, slice them into squares for serving.

Expert Tips

• For the gingersnap crust, using fresh cookies that haven’t been sitting around for too long gives the best flavor and texture.
• Be careful not to overbeat the cream cheese to avoid incorporating too much air, which can lead to cracks in the bars.
• Allow the bars to cool completely before cutting to ensure clean, neat slices.
• Top these bars with whipped cream or a sprinkle of cinnamon for an extra festive touch!

Variations and Customizations

• Substitute the gingersnap cookies with graham crackers or Oreos for a different flavor base.
• Add a layer of caramel sauce on top of the pumpkin cheesecake filling before baking for a decadent twist.
• Incorporate chocolate chips into the cheesecake filling for a rich chocolate flavor.
• For a healthier option, use reduced-fat cream cheese and a sugar substitute to cut back on calories.

How to Store Leftovers

Pumpkin Cheesecake Bars store wonderfully! Keep them in an airtight container in the refrigerator for up to 5 days.

You can also freeze them for up to 3 months.

To freeze, wrap individual bars in plastic wrap and then place them in a freezer-safe container or a zip-top bag.

Thaw them in the refrigerator overnight before serving.

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No, it is better to use pure pumpkin puree for this recipe.

Pumpkin pie filling already contains sugar and spices, which can alter the flavor and texture of your cheesecake bars.

Can I make these bars gluten-free?

Yes! Simply use gluten-free gingersnap cookies for the crust, and the rest of the ingredients are naturally gluten-free.

What can I use if I don’t have gingersnap cookies?

You can substitute gingersnap cookies with graham crackers, shortbread cookies, or even chocolate cookies for a unique twist.

Just adjust the sweetness to your preference.

How do I know when the bars are done baking?

The bars are done when the edges appear set and the center is just slightly jiggly.

They will firm up as they cool, so don’t worry if they seem a little soft when you take them out of the oven.

Conclusion

These Pumpkin Cheesecake Bars are not just a dessert; they are a celebration of all the cozy and warm flavors we love during fall.

With the delicious combination of gingersnap crust and creamy pumpkin filling, they are sure to please friends and family alike.

Whether you’re serving them at a holiday gathering or enjoying them on a quiet evening, they bring comfort and joy to every bite.

So roll up your sleeves, gather your ingredients, and get ready to indulge in these delightful bars! Happy baking!