Pumpkin Cheesecake Bars with Gingersnap Crust
Pumpkin Cheesecake Bars with Gingersnap Crust are the perfect fall treat, blending a creamy spiced pumpkin filling with a crunchy, flavorful gingersnap base. These bars evoke cozy memories of family gatherings and holiday celebrations. They are easy to prepare and visually appealing, making them an ideal dessert for any occasion. Enjoy them chilled or at room temperature as a delightful indulgence that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Makes about 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups gingersnap cookies, crushed
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp pumpkin spice
Instructions
- Preheat oven to 350°F (175°C). In a food processor, crush gingersnap cookies into fine crumbs. Mix with melted butter until combined.
- Grease an 8×8-inch baking dish and firmly press the gingersnap mixture into the bottom.
- In a mixing bowl, beat cream cheese until smooth. Add sugar, pumpkin puree, eggs, vanilla extract, and pumpkin spice; mix until well blended.
- Pour the pumpkin filling over the crust and spread evenly.
- Bake for 30-35 minutes or until edges are set but center is slightly jiggly.
- Cool at room temperature before refrigerating for at least two hours. Cut into squares and serve.
Nutrition
- Serving Size: 1 square (60g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: - For a twist, substitute gingersnap cookies with graham crackers or add chocolate chips to the filling. - Use room temperature cream cheese for a smoother texture.