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Cozy Pumpkin Pie Cheesecake Bars with Gingersnap Crust

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These pumpkin pie cheesecake bars feature a crunchy gingersnap crust, a creamy cheesecake layer, and a silky pumpkin pie topping. No water bath needed, they are make-ahead friendly and perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookie crumbs (about 7 oz cookies)
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon salt
  • 16 ounces (452g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with two crossed strips of parchment paper, leaving about 2 inches of overhang on each side. Lightly grease the parchment with butter or non-stick spray.
  2. Make the crust: In a food processor, pulse gingersnap cookies until fine crumbs (about 2 cups). Transfer to a medium bowl, add 1/4 cup sugar and 1/4 teaspoon salt, and stir. Pour in 6 tablespoons melted butter and mix with a fork until all crumbs are evenly moistened (like wet sand).
  3. Press the crumb mixture firmly and evenly into the prepared pan using the bottom of a measuring cup or glass. Bake for 10 minutes, then remove from oven and let cool slightly. Keep the oven on.
  4. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add 1/2 cup sugar and beat for another 2 minutes until light and fluffy. Add eggs one at a time, beating on low after each just until combined. Stir in 1 teaspoon vanilla and 1 tablespoon flour until just combined. Set aside.
  5. Make the pumpkin layer: In a separate medium bowl, whisk together pumpkin puree, brown sugar, 1 egg, 1 teaspoon vanilla, pumpkin pie spice, cinnamon, and 2 tablespoons flour until smooth.
  6. Spread the cheesecake mixture evenly over the pre-baked crust. Carefully spoon the pumpkin mixture over the cheesecake layer and spread evenly (slight mixing at edges creates a marbled effect).
  7. Bake for 35-40 minutes. Edges should be set and slightly puffed, but center will still jiggle slightly when shaken. A toothpick near the center should come out with a few moist crumbs, not wet batter.
  8. Place pan on a wire rack and cool to room temperature, about 1-2 hours. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight.
  9. Once fully chilled, use the parchment sling to lift the entire block out of the pan. Place on a cutting board and slice into 16 even bars with a sharp knife, wiping the knife clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overbake; the center should still jiggle slightly when done. For clean slices, chill overnight and use a sharp knife wiped clean between cuts. The bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, Thanksgiving dessert, pumpkin pie bars, cheesecake bars, no water bath cheesecake

Find it online: https://junomeals.com/cozy-pumpkin-pie-cheesecake-bars-with-gingersnap-crust/