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Gingersnap Pumpkin Cheesecake Bars Recipe

Gingersnap Pumpkin Cheesecake Bars

Creamy pumpkin cheesecake bars sit on a crisp gingersnap crust for a warmly spiced dessert that is easy to slice and share. This 9 x 13-inch pan makes 24 bars.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 4 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Gingersnap Crust
  • 2 cups, about 30 cookies Finely crushed gingersnap cookies
  • 6 tablespoons Unsalted butter, melted
  • 2 tablespoons Granulated sugar, optional
Cheesecake Filling
  • 3 8-ounce packages Cream cheese, softened
  • 1 cup Granulated sugar
  • 3 eggs Large eggs, preferably room temperature
  • 1 cup Canned pumpkin puree, not pumpkin pie filling
  • 1 teaspoon Vanilla extract
  • 1 1/2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1/2 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper, leaving enough overhang on the long sides to lift out the chilled bars.
  2. Stir the finely crushed gingersnaps, melted butter, and optional granulated sugar together until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan, then bake for 8–10 minutes and cool slightly.
  3. Beat the softened cream cheese and granulated sugar on medium speed just until smooth. Avoid whipping in excessive air, since a low-air batter helps the cheesecake bake evenly.
  4. Add the eggs one at a time, mixing briefly after each addition. Mix in the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt just until combined.
  5. Pour the pumpkin cheesecake mixture over the slightly cooled crust and smooth the surface with a spatula. Bake at 350°F for approximately 40–50 minutes, until the edges are set and the center still has a slight jiggle.
  6. Cool the bars completely in the pan before refrigerating them for at least 3 hours, preferably overnight. Use the parchment overhang to lift out the slab, then cut it into 24 squares with a sharp, clean knife.

Notes

Use room-temperature cream cheese and eggs for a smooth filling. Do not bake until the center is completely firm; a slight wobble is desirable because the cheesecake continues setting as it cools and chills. For clean cuts, wipe the knife between slices.