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Perfect Pumpkin Pie Cheesecake Bars: Easy Gingersnap Recipe

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These Perfect Pumpkin Pie Cheesecake Bars with Gingersnap Crust combine a spicy, crunchy gingersnap crust with a silky cheesecake layer and a spiced pumpkin topping. They’re the ultimate fall dessert that tastes like a bakery version, only better because you made it yourself.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of 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
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (55g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons (30g) heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch pan with parchment paper, leaving some overhang on two opposite sides. Lightly grease the parchment with cooking spray or butter.
  2. Make the crust: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Transfer to a medium bowl, add the sugar and salt, and stir to combine. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened.
  3. Press the crust into the pan: Dump the crumb mixture into your prepared pan and press it down firmly and evenly. Bake for 10 minutes, then set aside to cool slightly.
  4. Start the cheesecake layer: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides. Add the sugar and beat for another minute until fluffy.
  5. Add eggs and flavorings: Beat in the eggs one at a time, mixing on low speed after each just until combined. Stir in the vanilla extract and sour cream until just smooth.
  6. Make the pumpkin layer: In a separate bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the egg, pumpkin pie spice, cinnamon, and heavy cream. Whisk until well combined and silky.
  7. Layer the fillings: Pour the cheesecake batter over the warm crust and spread into an even layer. Gently spoon the pumpkin mixture over the top and spread carefully.
  8. Create the swirl effect (optional): Take a butter knife or skewer and drag it through the two layers in a figure-eight pattern. Do about 4-5 passes.
  9. Bake the bars: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly.
  10. Cool completely: Remove from oven and place on a wire rack. Cool at room temperature for 1 hour, then transfer to the refrigerator. Chill for at least 4 hours, but overnight is best.
  11. Slice and serve: Once fully chilled, lift the bars out of the pan using the parchment overhang. Place on a cutting board and slice into 9 or 16 squares. Wipe the knife clean between cuts for neat edges.

Notes

Don’t skip the water bath to prevent cracking. Room temperature ingredients are crucial for a smooth batter. Press the crust firmly to avoid crumbling. Watch for the jiggle in the center to avoid overbaking. Chill for at least 4 hours, preferably overnight, for clean slices and best flavor.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, Thanksgiving dessert, pumpkin bars, cheesecake bars

Find it online: https://lenatable.com/perfect-pumpkin-pie-cheesecake-bars-easy-gingersnap-recipe/