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Perfect Pumpkin Cheesecake Bars: Easy Fall Dessert

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These pumpkin cheesecake bars feature a crunchy gingersnap crust and a silky smooth pumpkin cheesecake filling. They’re the perfect fall dessert that’s easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1/4 cup (60ml) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) heavy cream (optional topping)
  • 1 tablespoon powdered sugar (optional topping)
  • 1/4 teaspoon vanilla extract (optional topping)
  • Caramel sauce for drizzling (optional topping)

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. Lightly spray the parchment with non-stick cooking spray.
  2. Pulse the gingersnaps in a food processor until you have fine, uniform crumbs. Transfer to a medium bowl, add the sugar and salt, and stir to combine. Pour the melted butter over the crumb mixture and stir with a fork until every crumb is moistened. Press the mixture firmly into the prepared pan using the bottom of a measuring cup. Bake for 10 minutes. Set aside to cool.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the granulated sugar and brown sugar, and beat until well combined, another 2 minutes.
  4. Add the eggs one at a time, beating on low speed after each addition until just combined. Add the pumpkin puree, sour cream, and vanilla extract. Beat on low speed until smooth. Add the pumpkin pie spice, cinnamon, and salt, and mix until just combined.
  5. Pour the filling over the pre-baked crust. Use an offset spatula or the back of a spoon to spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  6. Bake at 350°F (175°C) for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  7. Place the pan on a wire rack and let it cool to room temperature, about 1 hour. Once cool, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. When ready to serve, lift the bars out of the pan using the parchment handles. Place on a cutting board and slice into 16 squares. For clean slices, wipe the knife clean between each cut.
  9. If adding the whipped cream topping, whip the heavy cream, powdered sugar, and vanilla together until soft peaks form. Dollop or pipe onto each bar, and drizzle with caramel sauce if desired.

Notes

Room temperature ingredients are crucial for a smooth batter. Don’t overbeat the eggs to avoid cracks. The bars need at least 4 hours to set properly; overnight is best. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, pumpkin dessert, cheesecake bars, easy pumpkin recipe

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