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Pumpkin Cheesecake Bars

  • Author: kaoucheegmail-com
  • Total Time: 62 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Rich, creamy bars featuring a gingersnap crust, smooth cheesecake, and spiced pumpkin swirl.

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

  1. Preheat the oven to 350°F. Line a 13×9 inch baking dish with parchment paper and spray with cooking spray.
  2. 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.
  3. Bake the crust for 10–12 minutes until golden brown. Let it cool while you make the filling.
  4. Reduce the oven temperature to 325°F.
  5. 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.
  6. 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.
  7. 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.
  8. Bake at 325°F for about 30 minutes, until the center is set and the edges are slightly puffed.
  9. Let the pan cool on a rack for 10 minutes, then refrigerate for at least 1 hour to fully set before slicing.
  10. Serve chilled or at room temperature. Top with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel if you like.

Notes

Use room-temperature cream cheese for a smooth batter. Do not overbeat after adding eggs to avoid cracks. Chill fully before slicing for clean edges.

  • Prep Time: 20 minutes
  • Cook Time: 42 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 300
  • Sugar: 20g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 50mg

Keywords: pumpkin, cheesecake, dessert, fall, bars

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

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