These Pumpkin Gingersnap Cheesecake Bars are a tasty treat combining creamy cheesecake and spicy gingersnap crumbs. Perfect for fall, they’ll warm your heart and tummy!
I can’t resist the flavorful mix of pumpkin and ginger—it’s like a hug in dessert form! I love serving these bars at gatherings; they’re always a hit! 🎃
The best part? They’re super easy to make. Just blend, layer, and bake. Before you know it, you’ll have a delicious dessert ready to enjoy with family and friends!
Key Ingredients & Substitutions
Gingersnap Cookies: These provide a spicy, crunchy crust. If you can’t find gingersnaps, try using speculoos cookies or graham crackers mixed with a bit of ground ginger for similar warmth.
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, to control sweetness. If you prefer fresh, you can roast and puree your own pumpkin. Just be sure to strain out excess moisture!
Cream Cheese: This is essential for a creamy texture. If you’re looking for a lighter option, use reduced-fat cream cheese or a dairy-free alternative. Just know that it may slightly change the texture.
Spices: Ground cinnamon, ginger, nutmeg, and cloves create a warm flavor profile. Feel free to adjust the spices to suit your taste—add more ginger if you love a stronger kick!
How Do I Avoid Cracking in My Cheesecake Bars?
Cracking can be a common problem in cheesecake recipes, but there are a few tricks to minimize it:
- Don’t overbake: Remove the bars when the edges are set and the center has a slight jiggle. It will firm up as it cools.
- Cool gradually: After baking, turn off the oven and let the bars sit inside with the door ajar for about an hour. This helps reduce rapid temperature changes.
- Chill before serving: Allow your bars to cool to room temperature, then refrigerate for at least 4 hours, or even overnight. This further solidifies the texture.
These tips will help you have smooth, beautiful cheesecake bars every time! Enjoy making your Pumpkin Gingersnap Cheesecake Bars!
How to Make Delicious Pumpkin Gingersnap Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 2 cups gingersnap cookie crumbs (about 40-45 cookies)
- 1/4 cup unsalted butter, melted
For the Pumpkin Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
For Topping:
- Whipped cream, for garnish
- Ground cinnamon or pumpkin pie spice, for dusting
Estimated Time to Make:
This recipe will take about 10 minutes to prepare and then 1 hour to bake, plus chilling time of at least 4 hours (or preferably overnight). So, plan on about 5 hours in total, with a lot of that time being hands-off! Perfect to make ahead of a gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it—this will make removing the cheesecake bars a breeze later!
2. Make the Crust:
In a medium bowl, combine the gingersnap cookie crumbs and melted butter. Use a spoon to mix until the crumbs are evenly coated. This will create a tasty crust that holds everything together!
3. Press the Crust:
Take your crumb mixture and press it firmly and evenly into the bottom of the prepared baking pan. Bake it for about 8 minutes to set the crust. When the time is up, remove it from the oven and let it cool for a moment.
4. Prepare the Pumpkin Cheesecake Filling:
While the crust is baking, grab a large mixing bowl and beat the softened cream cheese with an electric mixer until it’s nice and smooth. This is the creamy goodness that makes the bars irresistible!
5. Mix in the Pumpkin:
Now, add the canned pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt to the cream cheese. Mix everything together until it’s well combined and smooth. You want those warm fall flavors to meld perfectly!
6. Assemble the Bars:
Pour the pumpkin cheesecake filling over the baked gingersnap crust. Use a spatula to smooth the top out evenly, ensuring every bite has creamy filling.
7. Bake the Cheesecake:
Place your baking pan back in the oven and bake for 40-45 minutes. You’re looking for the edges to be set but the center should still have a slight jiggle—this means it’s just right!
8. Let it Cool:
After baking, turn off the oven and leave the cheesecake bars inside with the door slightly ajar for about 1 hour. This helps prevent cracking as they cool down.
9. Chill the Bars:
Once cooled, remove the pan from the oven and let it cool to room temperature. Then, pop it in the refrigerator for at least 4 hours—or overnight if you can wait. This step is key for getting that perfect slice!
10. Serve and Enjoy:
When you’re ready to serve, cut the cheesecake into bars. Top each with a dollop of whipped cream and dust with a pinch of ground cinnamon or pumpkin pie spice for that extra touch. Enjoy your delicious pumpkin gingersnap cheesecake bars with friends and family!
Final Thoughts:
This recipe yields rich, creamy pumpkin cheesecake bars with a spicy, crunchy gingersnap crust—the perfect fall dessert to impress your guests or to simply enjoy at home!
Can I Use Gluten-Free Gingersnap Cookies?
Absolutely! Just swap regular gingersnap cookies for gluten-free ones to keep the crust gluten-free. Make sure to check the label to confirm they are certified gluten-free!
Can I Make These Cheesecake Bars Vegan?
Yes! You can use vegan cream cheese, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg), and replace the butter with a plant-based alternative. Adjust the sweetness if needed!
How Should I Store Leftover Bars?
Store any leftover pumpkin gingersnap cheesecake bars in an airtight container in the fridge for up to 5 days. They can also be frozen for longer storage—just wrap them tightly in plastic wrap and place them in a freezer-safe container.
Can I Add Nuts to the Crust?
Definitely! For added crunch, you can mix in some chopped pecans or walnuts with the gingersnap crumbs. Just be sure to adjust the amount of crumbs slightly if you add a significant amount of nuts. Enjoy experimenting!
