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