Print

Pumpkin Cheesecake Bars

Print Recipe

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

Instructions

  1. Preheat the oven to 350°F and line a 13×9 inch baking dish with parchment paper.
  2. Pulse gingersnap cookies in a food processor until fine crumbs form, about 45 seconds.
  3. Add melted butter, 2 tablespoons sugar, pumpkin pie spice, and salt; pulse until the mixture resembles wet sand.
  4. Press the crust mixture evenly into the prepared baking dish.
  5. Bake the crust for about 10 to 12 minutes until golden brown. Cool slightly and reduce oven temperature to 325°F.
  6. Beat softened cream cheese until smooth, then add 3/4 cup sugar, sour cream, and vanilla extract; mix until smooth.
  7. Add eggs one at a time, mixing well after each addition.
  8. Remove moisture from pumpkin puree, then whisk 3/4 cup cheesecake batter with 1/2 teaspoon pumpkin pie spice.
  9. Pour remaining cheesecake batter over the crust, dollop pumpkin mixture, and swirl together.
  10. Bake at 325°F for about 30 minutes until top looks set but center jiggles slightly.
  11. 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

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

Find it online: https://surgerecipes.com/pumpkin-cheesecake-bars/

×