These Pumpkin Gingersnap Cheesecake Bars are a tasty treat that combines creamy pumpkin filling with a crunchy gingersnap crust. Perfect for fall gatherings!
Honestly, these bars are like a hug in dessert form! I love serving them with whipped cream on top for an extra touch. You’ll want seconds—trust me on this one! 😉
Key Ingredients & Substitutions
Gingersnap Cookies: These provide a crispy, spiced crust that pairs perfectly with the creamy filling. If you’re short on time, use store-bought gingersnap cookies or try crushed graham crackers for a milder flavor.
Cream Cheese: This is essential for that creamy texture. Low-fat cream cheese can be used, but I prefer full-fat for a richer taste.
Pumpkin Puree: You can use canned pumpkin for convenience, but homemade pumpkin puree will give a fresher flavor. Just remember to roast and blend your pumpkin before using it.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves creates the warm flavors of fall. Adjust these to your preference; add more ginger for a spicier kick!
How Do You Ensure a Perfectly Set Cheesecake Filling?
Achieving the right consistency for your pumpkin cheesecake is key! Here’s how:
- Make sure your cream cheese is at room temperature. This helps it blend smoothly without lumps.
- Mix the filling until it’s well combined but don’t overmix. This can incorporate too much air, causing cracks as it bakes.
- Check for doneness by gently shaking the pan; the center should be slightly jiggly. It will firm up as it cools.
After baking, let the bars cool completely at room temperature before refrigerating to help set them perfectly. Happy baking!
How to Make Pumpkin Gingersnap Cheesecake Bars
Ingredients You’ll Need:
For the Gingersnap Crust:
- 2 cups gingersnap cookies, finely crushed
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Pumpkin Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
For Topping (optional):
- Whipped cream
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and an additional 40-50 minutes of baking time. After baking, you’ll need to allow the bars to cool for a bit, and then they should chill in the fridge for at least 3 hours or overnight. So, make sure to plan ahead!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 325°F (165°C). While the oven heats, take an 8×8-inch square baking pan and line it with parchment paper or lightly grease it. This makes it easier to lift out the bars once they are baked!
2. Make the Gingersnap Crust:
In a medium bowl, combine the crushed gingersnap cookies with melted butter and granulated sugar. Mix everything together until it looks like wet sand. This mixture will form a deliciously spiced crust for your cheesecake bars.
3. Press Crust Into Pan:
Firmly and evenly press your gingersnap mixture into the bottom of the prepared pan. Make sure it’s compact so it holds together well after baking.
4. Bake Crust:
Pop the crust into the oven and bake for about 8-10 minutes. Once it’s done, take it out and let it cool slightly while you prepare the filling.
5. Prepare Pumpkin Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add the sugar and continue beating until well combined. It should be free of lumps.
6. Add Pumpkin and Other Ingredients:
Next, mix in the pumpkin puree, eggs, and vanilla extract. Blend until everything is nicely combined and creamy. This is where the magic of pumpkin flavor comes in!
7. Add Spices:
Stir in the ground cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Mix until all the spices are evenly distributed throughout the filling. Your kitchen will smell amazing!
8. Assemble Bars:
Pour the pumpkin cheesecake filling over the pre-baked gingersnap crust in the pan. Use a spatula to spread it out evenly.
9. Bake the Bars:
Return the pan to the oven and bake at 325°F (165°C) for 35-40 minutes. Look for the center to be set and the edges slightly puffed.
10. Cool and Chill:
Once baked, remove the bars from the oven and let them cool at room temperature. After they’ve cooled down, pop them in the refrigerator for at least 3 hours or overnight to let them fully set.
11. Serve:
When you’re ready to enjoy your bars, cut them into squares. Add a dollop of whipped cream on top for a fun finishing touch if you’d like!
Now you can dig in and savor the rich, spicy, and creamy taste of these delightful Pumpkin Gingersnap Cheesecake Bars that are perfect for any fall occasion!
Can I Use Gluten-Free Gingersnap Cookies?
Absolutely! You can substitute the regular gingersnap cookies with gluten-free gingersnap cookies to make these bars gluten-free. Just make sure to check the packaging for other ingredients to ensure they fit your dietary needs.
Can I Make These Bars in Advance?
Yes, these cheesecake bars are perfect for making ahead of time! You can prepare them up to 2 days in advance. Just keep them covered in the refrigerator until you’re ready to serve.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you want to keep them longer, you can freeze the bars. Just wrap them tightly in plastic wrap and then foil to prevent freezer burn, and they should last for about 2 months.
Can I Swap Pumpkin Puree for Something Else?
While pumpkin puree is key for the flavor, you can substitute it with an equal amount of mashed cooked sweet potatoes or butternut squash if you prefer a different taste. Just make sure they are smooth for the best consistency!