Why Make This Recipe

Pumpkin Cheesecake Bars are a delightful treat that perfectly blend the creamy texture of cheesecake with the warm flavors of pumpkin. These bars are ideal for fall gatherings, holidays, or simply to satisfy your sweet tooth. With a crunchy gingersnap crust and a rich filling, everyone will love them!

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)

Directions:

Preheat the oven to 350°F. Line a 13×9 inch baking dish with parchment paper and spray with cooking spray.
In a food processor, pulse the gingersnap cookies until they are fine crumbs.
Mix crumbs with melted butter, 2 tablespoons sugar, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon kosher salt.
Press this mixture firmly into the bottom of the prepared baking dish. Bake the crust for 10–12 minutes until golden brown. Let it cool while you make the filling.
Reduce the oven temperature to 325°F. In a large bowl, beat the cream cheese until smooth.
Add 3/4 cup sugar, sour cream, and vanilla. Mix well.
Add the eggs one at a time, mixing until just combined.
Pat the canned pumpkin puree dry with a paper towel if it seems watery. Stir 1/2 teaspoon pumpkin pie spice into the pumpkin.
Mix about one-third of the cheesecake batter with the pumpkin mixture to make the pumpkin layer.
Pour the remaining plain cheesecake batter over the crust and spread evenly.
Dollop the pumpkin cheesecake mixture over the plain layer. Use a knife to gently swirl the pumpkin through the top layer to marble.
Bake at 325°F for about 30 minutes, until the center is set and the edges are slightly puffed.
Let the pan cool on a rack for 10 minutes, then refrigerate for at least 1 hour to fully set before slicing.
Cut into squares after chilling. Serve cold for a firm texture or let sit 15–20 minutes for a softer bite. Top with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel if you like.

How to Serve Pumpkin Cheesecake Bars

Serve these bars cold, either plain or topped with whipped cream, cinnamon, or caramel for extra flavor. They are great as a dessert after dinner or as a sweet snack any time of the day!

How to Store Pumpkin Cheesecake Bars

Keep any leftover bars in the refrigerator. Place them in a covered container to maintain freshness. They can last up to one week, but they’re so good you might eat them all before then!

Tips to Make Pumpkin Cheesecake Bars

Make sure the cream cheese is softened for a smooth batter.
Don’t overmix the eggs to keep the texture creamy.
If you want a stronger pumpkin flavor, add a bit more pumpkin puree.
For a change in flavor, try using different types of cookies for the crust.

Variation

You can switch up the crust by using crushed graham crackers or Oreos instead of gingersnap cookies. This simple change can give the bars a different taste.

FAQs

1. Can I freeze Pumpkin Cheesecake Bars?
Yes, you can freeze these bars. Make sure to wrap them tightly in plastic wrap and store them in an airtight container. They can be frozen for up to three months.

2. Can I make these bars ahead of time?
Absolutely! These bars are great to make a day or two in advance. Just store them in the refrigerator until you’re ready to serve.

3. What can I use instead of sour cream?
You can use Greek yogurt or cream cheese as a substitute for sour cream if you need to. Both will work well in this recipe.

Pumpkin Cheesecake Bars

Author: kaoucheegmail-com
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delightful pumpkin cheesecake bars with a gingersnap crust, perfect for fall gatherings.

Ingredients

Scale

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)

Instructions

Preheat the oven to 350°F. Line a 13×9 inch baking dish with parchment paper and spray with cooking spray.
In a food processor, pulse the gingersnap cookies until they are fine crumbs.
Mix crumbs with melted butter, 2 tablespoons sugar, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon kosher salt.
Press this mixture firmly into the bottom of the prepared baking dish. Bake the crust for 10–12 minutes until golden brown. Let it cool.
Reduce the oven temperature to 325°F. In a large bowl, beat the cream cheese until smooth.
Add 3/4 cup sugar, sour cream, and vanilla. Mix well.
Add the eggs one at a time, mixing until just combined.
Pat the canned pumpkin puree dry and stir 1/2 teaspoon pumpkin pie spice into it.
Mix about one-third of the cheesecake batter with the pumpkin mixture to make the pumpkin layer.
Pour the remaining plain cheesecake batter over the crust and spread evenly.
Dollop the pumpkin cheesecake mixture over the top layer and gently swirl it to marble.
Bake at 325°F for about 30 minutes, until the center is set and the edges are slightly puffed.
Let the pan cool on a rack for 10 minutes, then refrigerate for at least 1 hour before slicing.
Cut into squares and serve cold, optionally topped with whipped cream, cinnamon, or caramel.

Notes

Ensure cream cheese is softened for a smooth batter. Do not overmix the eggs to maintain the creamy texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 12g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

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