Pumpkin Cheesecake Bars
Deliciously easy Pumpkin Cheesecake Bars with a crispy gingersnap crust and smooth pumpkin filling, perfect for fall gatherings.
Servings: 12 servings
Calories: 250kcal
Ingredients
Crust Ingredients
- 1.5 cups gingersnap cookie crumbs (about 24 cookies)
- 5 tablespoons unsalted butter melted
- 0.25 cup light brown sugar packed
Filling Ingredients
- 8 oz cream cheese softened
- 1 cup pumpkin puree ensure it’s pure pumpkin, not pumpkin pie filling
- 2 large eggs
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: 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.
- Step 3: Bake the crust for about 8-10 minutes, or until it’s lightly browned.
- Step 4: In a large bowl, beat the softened cream cheese until smooth and creamy. Add in the pumpkin puree, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Beat until everything is well combined and smooth.
- Step 5: Once the crust has finished baking, pour the pumpkin cheesecake filling over the crust and spread it evenly.
- Step 6: Bake for an additional 25-30 minutes, or until the filling is set and only slightly jiggly in the center.
- Step 7: Let the bars cool at room temperature for about 30 minutes, then chill in the refrigerator for at least 2 hours before slicing.
Equipment
- Mixing Bowl
- 9x9-inch Baking Pan
- Electric Mixer
Notes
Top with whipped cream or a sprinkle of cinnamon for an extra festive touch!