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Perfect Pumpkin Cheesecake Bars (Easy Fall Dessert)

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These Perfect Pumpkin Cheesecake Bars feature a spicy gingersnap crust and a creamy, tangy pumpkin cheesecake filling. They are an easy, no-water-bath dessert that delivers bakery-quality results with simple ingredients.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 16 ounces (452g) full-fat cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a medium bowl, combine the gingersnap crumbs, melted butter, sugar, and salt. Stir until the mixture looks like wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool. Leave the oven on.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down the sides. Add the sugar and beat for another 2 minutes until light and fluffy.
  4. Add the pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and flour. Beat on low speed until just combined. Add the eggs one at a time, beating on low after each addition until the yolk disappears. Do not overmix.
  5. Pour the filling over the pre-baked crust and spread into an even layer. Gently tap the pan on the counter to release air bubbles. Bake for 35 to 40 minutes, until the edges are set and the center has a slight jiggle. Tent with foil if edges brown too quickly.
  6. Place the pan on a wire rack and cool completely to room temperature, about 1 to 1.5 hours.
  7. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Lift the bars out of the pan using the parchment overhang. Place on a cutting board and slice into squares using a long, sharp knife. Wipe the knife clean between cuts for neat slices.

Notes

For clean slices, chill the bars for at least 4 hours or overnight. Use a sharp knife and wipe it clean between cuts. If a small crack forms, hide it with whipped cream or a sprinkle of cinnamon. 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, fall dessert, gingersnap crust, easy cheesecake bars, pumpkin dessert

Find it online: https://cheerycrisp.com/perfect-pumpkin-cheesecake-bars-easy-fall-dessert/