1. Recipes

How to Make Gingersnap-Crusted Pumpkin Pie Cheesecake Bars - A Step-by-Step Guide

There's nothing quite like the flavors of fall, and these Gingersnap-Crusted Pumpkin Pie Cheesecake Bars are the perfect way to enjoy the season. Combining the creamy richness of cheesecake with the warm spices of pumpkin pie, these bars are a delicious treat that's sure to become a seasonal favorite. Whether you're hosting a festive gathering or just looking for a special dessert to enjoy at home, these bars are sure to delight your taste buds.

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Ingredients

  • cooking spray
  • 2 ½ cups gingersnap cookie crumbs
  • 6 tablespoons butter, melted
  • ⅔ cup canned pumpkin
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 ½ teaspoons vanilla extract
  • 3 whole eggs

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 55 mins
  • Servings: 24
  • Yield: 1 9x13-inch pan

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
  • Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
  • Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
  • Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
  • Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
  • Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
  • Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
  • Cut into 24 bars. Refrigerate any leftover bars.

    • Nutrition

    231 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 62mg
    • Sodium: 159mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 4g
    • Calcium: 33mg
    • Iron: 1mg
    • Potassium: 56mg

    Categories

    Dessert recipes