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Creamy Pumpkin Cheesecake Bars: Easy Holiday Dessert Recipe

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These creamy pumpkin cheesecake bars feature a crunchy gingersnap crust and a silky, spiced filling. They are easy to make, portable, and perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 32 oz full-fat brick-style cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 15 oz pumpkin puree (not pumpkin pie filling)
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
  2. Crush gingersnap cookies into fine crumbs using a food processor or rolling pin. Transfer to a medium bowl.
  3. Add melted butter, 2 tablespoons sugar, and cinnamon to the crumbs. Stir until mixture resembles wet sand.
  4. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
  5. Pre-bake the crust for 8-10 minutes until lightly golden. Remove from oven and let cool while making the filling.
  6. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Scrape down sides and bottom.
  7. Add 1 1/2 cups sugar, pumpkin pie spice, ground ginger, and salt. Beat on low speed until combined. Scrape bowl again.
  8. Add pumpkin puree and vanilla extract. Mix on low speed until just combined. Do not overmix.
  9. Sprinkle flour and cornstarch over the mixture. Beat on low speed until smooth.
  10. Add eggs one at a time, beating on low speed just until incorporated. Do not overbeat.
  11. Pour filling over the pre-baked crust and smooth the top with a spatula.
  12. Bake for 35-40 minutes. Edges should be set, but the center should have a slight jiggle.
  13. Let bars cool in the pan on a wire rack for at least 1 hour.
  14. Refrigerate for at least 4 hours, preferably overnight, to firm up.
  15. Lift bars out of the pan using parchment paper. Use a sharp knife dipped in hot water and wiped dry to cut into squares.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. The bars must be chilled completely before cutting for clean slices. They can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, holiday dessert, fall baking, easy pumpkin recipe, cream cheese bars

Find it online: https://twirltaste.com/creamy-pumpkin-cheesecake-bars-easy-holiday-dessert-recipe/