These Pumpkin Gingersnap Cheesecake Bars are a fun twist on a classic treat! With a creamy pumpkin filling and a crunchy gingersnap crust, they’re perfect for fall gatherings.
These bars combine the cozy flavors of pumpkin and warm spices. I love making them for family gatherings—everyone always goes back for seconds (and thirds)! 🎃
Key Ingredients & Substitutions
Gingersnap Cookies: The base of these bars is made from gingersnap cookies, which add a nice spice and crunch. If you can’t find gingersnap cookies, try using graham crackers mixed with some spices like ginger and cinnamon for a similar flavor.
Pumpkin Puree: Canned pumpkin puree works great for this recipe, but if you have fresh pumpkin, you can roast it and blend it into a puree. It’s a wholesome option! Just be sure to remove excess moisture for best results.
Cream Cheese: Softened cream cheese is essential for this filling. For a lighter version, you can substitute with Greek yogurt, but this may alter the texture a bit. Make sure it’s sufficiently thick so your bars hold together!
Spices: The blend of spices adds warmth and flavor. If you don’t have a certain spice, adjust the amounts of others. You can omit cloves or nutmeg as needed, or just increase the cinnamon slightly if you prefer.
How Do I Ensure My Cheesecake Bars Set Properly?
Getting your pumpkin cheesecake bars to set just right can be tricky. Here are some tips to help you achieve that perfect texture:
- Don’t Overmix: When you combine the eggs with the other ingredients, mix just until combined. Overmixing can lead to cracks.
- Check for Doneness: The bars should be slightly jiggly in the center but not too wobbly. A toothpick should come out with a few moist crumbs when inserted.
- Cooling Time: Let the bars cool completely at room temperature before refrigerating. This helps prevent moisture from forming, which can cause a soggy base.
By following these simple steps, your pumpkin gingersnap cheesecake bars will have that perfect creamy texture everyone will love!
Delicious Pumpkin Gingersnap Cheesecake Bars
Ingredients You’ll Need:
For the Gingersnap Crust:
- 3 cups gingersnap cookie crumbs (about 45 cookies)
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the Pumpkin Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons all-purpose flour
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon (optional)
How Much Time Will You Need?
This delightful dessert takes about 20 minutes of prep time, followed by baking for about 50 minutes, and then at least 4 hours to chill in the fridge. Perfect for making ahead of time!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). Take a 9×9-inch square baking pan and line it with parchment paper, leaving some overhang on the sides to help you lift out the bars once they are set.
2. Make the Gingersnap Crust:
In a medium bowl, mix together the gingersnap cookie crumbs, melted butter, and sugar until everything is evenly moistened. Press this mixture firmly into the bottom of your prepared baking pan, spreading it out evenly to form a solid crust.
3. Bake the Crust:
Place the crust in the oven and bake it for about 10 minutes until just set and lightly golden. Remove from the oven and allow it to cool slightly while you prepare the filling.
4. Prepare the Pumpkin Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Then, add in the pumpkin puree and granulated sugar, mixing until well combined and creamy.
5. Add Eggs and Flavorings:
Beat in the eggs one at a time, mixing well after each addition. Then, sprinkle in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and flour. Mix until everything is just combined and smooth—be careful not to overmix!
6. Pour Filling Over Crust:
Pour the creamy pumpkin cheesecake filling over the slightly cooled gingersnap crust, smoothing the top with a spatula to make sure it’s even.
7. Bake the Bars:
Return the pan to the oven and bake for 40 to 50 minutes. The center should be set but still slightly jiggly. A toothpick inserted near the center should come out mostly clean, with just a few moist crumbs clinging to it.
8. Cool and Chill:
Let the bars cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or overnight for the best texture.
9. Make the Whipped Cream Topping:
When you’re ready to serve, whip the heavy cream in a bowl using an electric mixer. Add the powdered sugar and optional cinnamon, and beat until you reach stiff peaks.
10. Serve:
Carefully lift the bars out of the pan using the parchment overhang. Cut into squares and serve topped with a dollop of whipped cream on each bar. Enjoy your delicious Pumpkin Gingersnap Cheesecake Bars!
These bars are perfect for autumn celebrations or anytime you want a comforting dessert filled with the flavors of pumpkin and spice!
Can I Use Store-Bought Pumpkin Puree?
Absolutely! Store-bought canned pumpkin puree is perfect for this recipe and saves you time. Just make sure it’s plain pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
How Can I Make These Bars Gluten-Free?
You can easily make these bars gluten-free by substituting the gingersnap cookies with gluten-free gingersnap cookies or using gluten-free graham cracker crumbs. Ensure that all other ingredients are gluten-free as well!
Can I Freeze Leftover Cheesecake Bars?
Yes, you can freeze these cheesecake bars! Wrap individual bars tightly in plastic wrap and then place them in an airtight container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
What Should I Serve with Pumpkin Gingersnap Cheesecake Bars?
These bars are delicious on their own, but you can enhance the experience by serving them with a scoop of vanilla ice cream or alongside a warm cup of spiced chai or coffee!
