Description
Creamy, spiced pumpkin cheesecake bars with a crunchy gingersnap crust. These easy-to-make bars require no water bath, are make-ahead friendly, and deliver high-end holiday flavor with low effort.
Ingredients
Scale
- For the Gingersnap Crust:
- 3 cups (about 300g) gingersnap cookies, crushed
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- Pinch of salt
- For the Pumpkin Cheesecake Filling:
- 24 ounces (680g) block-style cream cheese, softened
- 15 ounces (425g) 100% pure pumpkin puree
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 3 large eggs + 1 egg yolk, room temperature
- 2 tablespoons (30ml) heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Optional Topping:
- Whipped cream
- Crushed gingersnap cookies
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhangs on the long sides, and spray lightly with non-stick spray.
- Crush gingersnap cookies into fine crumbs. In a medium bowl, mix crumbs with melted butter, sugar, and salt until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant, then let cool.
- In a large bowl, beat softened cream cheese with an electric mixer on medium-high speed for 2-3 minutes until completely smooth. Scrape down the sides of the bowl.
- Reduce mixer speed to medium. Add granulated sugar and brown sugar; beat until combined (about 1 minute). Add pumpkin puree, pumpkin pie spice, cinnamon, and vanilla; mix until just incorporated.
- Add eggs and egg yolk one at a time, mixing on low speed just until the yellow disappears. Do not overmix. Pour batter over the cooled crust and spread evenly. Tap the pan gently to release air bubbles.
- Bake at 350°F for 35-40 minutes. The edges should be set and the center slightly jiggly but not wobbly.
- Let bars cool in the pan on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours, preferably overnight, to set.
- Lift bars out using parchment overhang. Use a sharp knife to cut into squares, wiping the knife between cuts. Top with whipped cream and crushed gingersnaps if desired.
Notes
Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps and cracking. Do not overmix the batter after adding eggs to avoid incorporating too much air. For clean cuts, chill the bars completely and use a sharp knife dipped in hot water between slices. The bars taste better after sitting in the fridge for 24 hours as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: pumpkin spice cheesecake bars, gingersnap crust, holiday dessert, make-ahead dessert, easy pumpkin recipe, fall baking, no water bath cheesecake