Why Make This Recipe

Pumpkin Cheesecake Bars are a delicious and festive dessert that captures the essence of fall in every bite. They combine the creamy richness of cheesecake with the warm, spicy flavors of pumpkin, making them perfect for autumn gatherings, Thanksgiving, or simply as a treat to enjoy at home. The buttery gingersnap crust adds a lovely crunch, ensuring these bars are both delightful to eat and visually appealing.

How to Make Pumpkin Cheesecake Bars

Ingredients:

Cooking spray
2 1/4 cups crushed gingersnap cookies
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
3 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup canned pumpkin puree
1/2 teaspoon pumpkin pie spice (added to pumpkin puree in step 5)

Directions:

Arrange an oven rack in the center and preheat the oven to 350°F. Line a 13×9 inch baking dish with parchment paper, leaving an overhang on two opposite long sides, and lightly grease the parchment with cooking spray for easy removal of bars.
In a food processor, pulse the gingersnap cookies until fine crumbs form, about 45 seconds. Add melted butter, 2 tablespoons sugar, pumpkin pie spice, and salt; pulse about 30 seconds more until the mixture resembles wet sand. Press the crust mixture evenly into the prepared baking dish using your hands or the back of a measuring cup.
Bake the crust in the oven until it turns a deep golden brown, about 10 to 12 minutes. Remove from oven and cool slightly on a wire rack. Then reduce oven temperature to 325°F.
Using a stand mixer with a whisk attachment or a hand mixer, beat the softened cream cheese on medium-high speed until smooth. Add 3/4 cup sugar, sour cream, and vanilla extract; beat until fully combined and smooth. Scrape down the bowl, then add eggs one at a time, mixing well after each addition to blend.
Spread the pumpkin puree on a large plate and pat dry with paper towels to remove excess moisture. Transfer to a medium bowl, scoop 3/4 cup of the cheesecake batter into the pumpkin puree, add 1/2 teaspoon pumpkin pie spice, and whisk together until well incorporated.
Pour the remaining cheesecake batter evenly over the baked crust. Dollop the pumpkin cheese mixture in about 8 scoops over the cheesecake batter. Use the back of a fork or spoon to swirl the two batters together 6 to 7 times, creating a marbled pattern.
Bake at 325°F until the top looks set and dry, edges are slightly browned, and the center still jiggles slightly when moved, about 30 minutes. Remove and cool on a wire rack for 10 minutes.
Refrigerate the bars for at least 1 hour until fully set (up to 24 hours). Use the parchment overhang to lift bars out of the pan and transfer to a cutting board. Slice into 20 squares and serve.

How to Serve Pumpkin Cheesecake Bars

Serve these delicious Pumpkin Cheesecake Bars chilled or at room temperature. They are perfect as is, or you can add a dollop of whipped cream on top for extra sweetness. A sprinkle of cinnamon or a drizzle of caramel sauce can also elevate the flavors, making them even more inviting.

How to Store Pumpkin Cheesecake Bars

To store Pumpkin Cheesecake Bars, keep them in an airtight container in the refrigerator. They will stay fresh for about 5 to 7 days. For longer storage, you can freeze the bars. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Tips to Make Pumpkin Cheesecake Bars

Use room temperature ingredients: Make sure your cream cheese and eggs are at room temperature to ensure a smooth batter.
Don’t overmix: Mix the batter just until combined to avoid incorporating too much air, which can cause cracks.
Pat dry the pumpkin puree: Removing excess moisture from the pumpkin puree will help achieve a firm texture in the bars.

Variation

You can switch up the flavor by using other types of pie spice or adding chocolate chips to the cheesecake batter for a rich twist. Another option is to make a chocolate crust using crushed chocolate cookies instead of gingersnaps.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and drained of excess moisture to avoid a soggy crust.

Can I make these bars ahead of time?
Absolutely! These bars taste even better after they have chilled for a while, so they are perfect for making a day in advance.

What if I don’t have gingersnap cookies?
If you don’t have gingersnap cookies, you can substitute them with graham crackers or digestive biscuits for an equally delicious crust.

Pumpkin Cheesecake Bars

Print Recipe

Delicious and festive dessert combining creamy cheesecake with warm, spicy pumpkin flavors, perfect for autumn gatherings.

Author: megan
Prep Time: 15 minutes
Cook Time: 42 minutes
Total Time: 57 minutes
Yield: 20 squares 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F and line a 13×9 inch baking dish with parchment paper.
Pulse gingersnap cookies in a food processor until fine crumbs form, about 45 seconds.
Add melted butter, 2 tablespoons sugar, pumpkin pie spice, and salt; pulse until the mixture resembles wet sand.
Press the crust mixture evenly into the prepared baking dish.
Bake the crust for about 10 to 12 minutes until golden brown. Cool slightly and reduce oven temperature to 325°F.
Beat softened cream cheese until smooth, then add 3/4 cup sugar, sour cream, and vanilla extract; mix until smooth.
Add eggs one at a time, mixing well after each addition.
Remove moisture from pumpkin puree, then whisk 3/4 cup cheesecake batter with 1/2 teaspoon pumpkin pie spice.
Pour remaining cheesecake batter over the crust, dollop pumpkin mixture, and swirl together.
Bake at 325°F for about 30 minutes until top looks set but center jiggles slightly.
Cool for 10 minutes, then refrigerate for at least 1 hour before slicing into squares.

Notes

Serve chilled or at room temperature. Add whipped cream or a drizzle of caramel sauce for extra flavor.

Nutrition

Serving Size: 1 square
Calories: 250
Sugar: 14g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: pumpkin, cheesecake, bars, dessert, fall, Thanksgiving