Description
These Pumpkin Cheesecake Bars combine a spicy gingersnap crust with a creamy pumpkin cheesecake filling, swirled with a smooth pumpkin puree mixture. Perfect for fall gatherings, they feature a luscious blend of autumn flavors in an easy-to-cut bar form that’s both festive and delicious.
Ingredients
Scale
For the Crust
- 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
For the Cheesecake Filling
- 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
For the Pumpkin Swirl
- 3/4 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice (added to pumpkin puree in step 5)
Instructions
- Preheat and Prepare Pan: Arrange an oven rack in the center and preheat the oven to 350°F. Line a 13×9 inch baking dish with parchment paper, leaving an overhang on two opposite long sides, and lightly grease the parchment with cooking spray for easy removal of bars.
- Make the Crust: In a food processor, pulse the gingersnap cookies until fine crumbs form, about 45 seconds. Add melted butter, 2 tablespoons sugar, pumpkin pie spice, and salt; pulse about 30 seconds more until mixture resembles wet sand. Press the crust mixture evenly into the prepared baking dish using your hands or the back of a measuring cup.
- Bake the Crust: Bake the crust in the oven until it turns a deep golden brown, about 10 to 12 minutes. Remove from oven and cool slightly on a wire rack. Then reduce oven temperature to 325°F.
- Prepare Cheesecake Batter: Using a stand mixer with a whisk attachment or hand mixer, beat the softened cream cheese on medium-high speed until smooth. Add 3/4 cup sugar, sour cream, and vanilla extract; beat until fully combined and smooth. Scrape down the bowl, then add eggs one at a time, mixing well after each addition to blend.
- Prepare Pumpkin Swirl Mixture: Spread the pumpkin puree on a large plate and pat dry with paper towels to remove excess moisture. Transfer to a medium bowl, scoop 3/4 cup of the cheesecake batter into the pumpkin puree, add 1/2 teaspoon pumpkin pie spice, and whisk together until well incorporated.
- Assemble Bars: Pour the remaining cheesecake batter evenly over the baked crust. Dollop the pumpkin cheese mixture in about 8 scoops over the cheesecake batter. Use the back of a fork or spoon to swirl the two batters together 6 to 7 times, creating a marbled pattern.
- Bake the Bars: Bake at 325°F until the top looks set and dry, edges are slightly browned, and the center still jiggles slightly when moved, about 30 minutes. Remove and cool on a wire rack for 10 minutes.
- Chill and Serve: Refrigerate the bars for at least 1 hour until fully set (up to 24 hours). Use the parchment overhang to lift bars out of the pan and transfer to a cutting board. Slice into 20 squares and serve.
Notes
- Patting the pumpkin puree dry helps prevent excess moisture from making the bars too wet or dense.
- Using parchment paper with an overhang makes removing the bars much easier and cleaner.
- Ensure cream cheese is properly softened for a smooth batter without lumps.
- Do not overbake the bars; slight jiggle in the center means perfect creamy texture.
- Bars can be stored refrigerated in an airtight container for up to 3 days.
- For a more intense spice flavor, you can sprinkle a tiny amount of cinnamon or nutmeg on top before baking.
Nutrition
- Serving Size: 1 bar (based on 20 servings)
- Calories: 250
- Sugar: 18g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
