Print

Creamy Pumpkin Cheesecake Bars: Easy Gingersnap Dessert

creamy pumpkin cheesecake bars - featured image
Print Recipe

A rich and creamy pumpkin cheesecake bar featuring a spicy gingersnap crust. This dessert balances tangy cream cheese with warm autumn spices for a comforting, crowd-pleasing treat.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 16 ounces (2 blocks) full-fat cream cheese, softened to room temperature
  • 15 ounces (1 can) 100% pure pumpkin puree, drained
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 325°F (165°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on the sides.
  2. Crush gingersnap cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
  3. In a medium bowl, mix cookie crumbs, melted butter, 1 tablespoon sugar, and 1/2 teaspoon cinnamon until the mixture resembles wet sand.
  4. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a glass.
  5. Blind bake the crust for 8-10 minutes until fragrant and slightly set. Remove from oven and let cool while making the filling.
  6. While the crust bakes, drain the pumpkin puree in a fine-mesh sieve lined with cheesecloth or paper towels for 15 minutes, squeezing gently to remove excess liquid.
  7. In a large bowl, beat the softened cream cheese until completely smooth and creamy (2-3 minutes). Scrape down sides and bottom.
  8. Add 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon salt to the cream cheese. Beat on low until combined.
  9. Add eggs one at a time, mixing on low speed just until blended. Add drained pumpkin puree and heavy cream. Mix until smooth and uniform.
  10. Pour filling over the cooled crust and smooth the top with a spatula.
  11. Bake at 325°F for 45-50 minutes. Edges should be set, but the center should have a slight jiggle.
  12. Turn off the oven and crack the door open. Let bars sit in the oven for 1 hour to prevent cracking.
  13. Remove from oven and cool to room temperature.
  14. Refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not overmix after adding eggs to prevent air bubbles that cause cracking. Draining the pumpkin puree is crucial for a firm texture. For clean slices, dip a sharp knife in hot water and dry it between cuts.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, autumn baking, pumpkin bars, easy cheesecake recipe, holiday dessert

Find it online: https://gleefulfork.com/creamy-pumpkin-cheesecake-bars-easy-gingersnap-dessert/