These Pumpkin Gingersnap Cheesecake Bars are a tasty treat perfect for fall! The creamy pumpkin filling is combined with a spicy gingersnap crust that gives each bite a delightful zing.
I’m a fan of how easy these bars are to slice and share. Plus, they look so pretty on a dessert table! Just remember to save some for yourself before they disappear! 🎃✨
Key Ingredients & Substitutions
Gingersnap Cookies: These provide both crunch and spice to the crust. If you can’t find gingersnaps, use ginger cookies or even crushed graham crackers mixed with a bit of ground ginger and cinnamon for a similar flavor.
Pumpkin Puree: Canned pumpkin is easy and consistent, but you can make your own by roasting and pureeing fresh pumpkin. Just make sure to use “pure pumpkin” and not pumpkin pie filling, as the later contains added sugars and spices.
Cream Cheese: Full-fat cream cheese gives the best creamy texture. For a lighter option, use reduced-fat cream cheese, but avoid fat-free varieties as they can turn out too watery.
Spices: The spices bring warmth and depth to the filling. If you love a spicier kick, add more ground ginger or try a dash of allspice. Pre-mixed pumpkin pie spice also works well.
How Do I Get My Cheesecake Bars to Set Perfectly?
To ensure your cheesecake bars set well and have a smooth texture, keep these tips in mind:
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smooth and lump-free filling.
- Mix Well: When beating the cream cheese, make sure it’s completely smooth before adding the pumpkin and other ingredients. This step is key to preventing lumps.
- Don’t Overmix: After adding the eggs, mix just until combined to avoid incorporating too much air, which can cause cracks during baking.
- Cool Gradually: Allowing the bars to cool in the pan before refrigerating helps prevent condensation, which can make the top watery. Refrigerate for at least 4 hours for best results.
How to Make Pumpkin Gingersnap Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 2 cups gingersnap cookie crumbs (about 35-40 cookies, finely crushed)
- 6 tablespoons unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 16 ounces (2 blocks) cream cheese, softened
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For Topping:
- Whipped cream, for garnish
- Ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This delicious recipe will take about 15-20 minutes to prepare, plus 40-50 minutes of baking time, and an additional 4 hours or more to chill. It’s a great way to prepare a wonderful dessert in advance!
Step-by-Step Instructions:
1. Preheat oven and prepare the pan:
Start by preheating your oven to 325°F (163°C). Take a 9×9-inch square baking pan and line it with parchment paper, or simply grease it lightly to prevent sticking.
2. Make the crust:
In a medium bowl, combine the gingersnap cookie crumbs with melted butter. Use a fork to mix until the crumbs are coated and look like wet sand. This ensures that the crust holds together nicely.
3. Press crust into the pan:
Now, take the crumb mixture and press it firmly into the bottom of the prepared baking pan. Make sure it’s evenly spread out. Bake the crust in the oven for about 8-10 minutes until it’s set. Let it cool for a few minutes.
4. Prepare the filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the granulated sugar and continue to mix until it’s well combined and fluffy.
5. Incorporate pumpkin and spices:
Next, add in the pumpkin puree and mix until blended. Then, add the eggs one at a time, making sure to beat well after each addition. Finally, mix in the vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until the filling is completely smooth.
6. Pour filling over the crust:
Take your creamy pumpkin filling and pour it evenly over the slightly cooled gingersnap crust, spreading it out with a spatula if needed.
7. Bake the bars:
Place the pan back into the oven and bake for about 40-50 minutes. Look for it to be set but still slightly jiggly in the center. If you wish, you can use a water bath during baking to help minimize cracking, but it’s not necessary.
8. Cool and chill:
Once done baking, take the bars out of the oven and allow them to cool to room temperature. Afterward, cover and refrigerate them for at least 4 hours, but overnight is best for full flavor and texture.
9. Cut and serve:
When you’re ready to serve, cut the chilled cheesecake into bars. Top each with a generous dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice for an extra touch. Enjoy your delicious dessert!
Enjoy your creamy, warmly spiced Pumpkin Gingersnap Cheesecake Bars!
Can I Use Different Cookies for the Crust?
Absolutely! While gingersnaps give a unique flavor, you can substitute with other spiced cookies like molasses cookies or even graham crackers. Just adjust the spices to replicate that signature warmth!
Can I Make These Bars Gluten-Free?
Yes, you can use gluten-free gingersnap cookies or a gluten-free cookie blend for the crust. Make sure to check that all other ingredients are certified gluten-free to keep the entire recipe compliant.
How Should I Store Leftovers?
Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them! Cut into bars, wrap separately in foil or plastic wrap, and place in a freezer-safe container for up to 3 months. Thaw in the fridge before enjoying.
Can I Add Chocolate or Nuts to the Recipe?
Sure! For a chocolate twist, fold in some chocolate chips into the pumpkin filling before pouring it over the crust. You can also sprinkle nuts like pecans or walnuts on top or in the crust for added texture.
