Description

Indulge in the warmth of autumn with these Pumpkin Cheesecake Bars with Gingersnap Crust. This delightful dessert combines a creamy pumpkin-infused cheesecake filling with a crunchy, spiced gingersnap crust. Perfect for family gatherings or cozy evenings at home, these bars are both easy to make and deliciously satisfying. The balance of rich flavors and textures makes them an irresistible treat that everyone will love. Make them ahead of time to allow the flavors to meld beautifully, or serve them fresh out of the fridge for a refreshing dessert experience. With just a few simple ingredients and straightforward steps, you’ll have a stunning fall dessert that’s sure to impress!

Ingredients

Scale

2 cups crushed gingersnap cookies
1/4 cup granulated sugar
6 tablespoons unsalted butter (melted)
24 oz cream cheese (softened)
1 cup granulated sugar
1 can (15 oz) pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1/4 cup all-purpose flour

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a bowl, combine crushed gingersnap cookies, sugar, and melted butter until it resembles wet sand. Firmly press into the bottom of the prepared pan.
3. Bake crust for 10 minutes, then cool while reducing oven temperature to 325°F (165°C).
4. In a large bowl, beat softened cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and flour; mix gently until combined.
5. Pour filling over crust, spreading evenly. Bake for 45-50 minutes until edges are set but center has a slight jiggle.
6. Cool in the oven with the door ajar for an hour before transferring to room temperature to cool completely.
7. Refrigerate for at least four hours or overnight before cutting into bars.

Nutrition

Serving Size: 1 bar (65g)
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg