Description
Rich, spiced pumpkin cheesecake bars with a crunchy gingersnap crust. This forgiving, make-ahead dessert captures the essence of autumn with real spices and a creamy texture.
Ingredients
Scale
- 32 oz (4 blocks) full-fat brick cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs + 3 large egg yolks
- 15 oz (1 can) 100% pure pumpkin puree
- 2 cups (200g) crisp gingersnap cookies, crushed into fine crumbs
- 6 tbsp unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
Instructions
- Preheat oven to 325°F (165°C). Line a 9×13 inch baking pan with aluminum foil, leaving an overhang on the long sides, and spray lightly with non-stick cooking spray.
- Crush gingersnap cookies into fine crumbs. In a medium bowl, mix crumbs with melted butter and a pinch of salt until it resembles damp sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 5 minutes to set, then remove and let cool.
- In a large bowl, beat the room-temperature cream cheese on medium speed until completely smooth and creamy (2-3 minutes). Scrape down the sides.
- Add granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Beat on low speed until just combined.
- Add eggs one at a time, mixing on low speed just until the yellow disappears. Add pumpkin puree and mix on low until the batter is uniform in color. Do not overmix.
- Pour batter over the cooled crust and smooth the top.
- Bake at 325°F (165°C) for 45-50 minutes. The edges should be set and slightly jiggly, while the center is mostly firm.
- Turn off the oven and crack the door open. Let bars sit in the oven for 1 hour to cool gradually.
- Remove from oven and cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight, before cutting.
Notes
Ensure cream cheese and eggs are at room temperature to avoid lumps. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Strain pumpkin puree if it is watery to prevent a soggy crust. For best results, chill overnight. If cracks occur, cover with whipped cream or powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 210
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, pumpkin bars, make-ahead dessert, autumn baking, cream cheese bars