I really enjoy baking, and when the leaves start to change, my thoughts always turn to pumpkin desserts. Today, I’m sharing two fantastic pumpkin cheesecake bar recipes that I think you will love. They are perfect for a cozy afternoon or a gathering with friends.
These recipes are simple to follow and deliver wonderful flavors. Get ready to bake some delicious treats that will make your home smell amazing!
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Pumpkin Gingersnap Cheesecake Bars Recipe
These bars bring a lovely warm spice from the gingersnap crust with the smooth texture of cheesecake. They are ideal for sharing at any fall event or simply enjoying as a sweet snack.
Key Ingredients & Helpful Baking Tips
- Gingersnap Cookie Crust: For a perfect base, crush your gingersnap cookies very finely. This helps the crust hold together well.
- Softened Cream Cheese: Always use room temperature cream cheese. It mixes smoothly and helps prevent lumps in your cheesecake filling.
- Pure Pumpkin Puree: Make sure you are using 100% pure pumpkin puree, not pumpkin pie filling, which already has spices and sugar added.
What You Need for Pumpkin Gingersnap Bars
- 1 ½ cups crushed gingersnap cookies
- ¼ cup melted unsalted butter
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- ½ cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of ground cloves
⏱️ Prep Time: 25 minutes⏱️ Bake Time: 45 minutes🍽️ Yields: 16 bars
How to Make Pumpkin Gingersnap Cheesecake Bars
Step 1: Prepare the Gingersnap Crust
Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, letting the ends hang over for easy removal. In a medium bowl, mix the crushed gingersnap cookies with melted butter until combined. Press this mixture firmly into the bottom of your prepared pan to form the crust.
Step 2: Make the Pumpkin Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar until it’s smooth and creamy. Next, mix in the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, and cloves. Continue beating until all ingredients are well combined and the filling is light.
Step 3: Bake and Chill the Bars
Pour the pumpkin cheesecake filling evenly over the gingersnap crust in your baking pan. Bake for 40-45 minutes, or until the edges are set and the center still has a slight wobble. Let the bars cool completely on a wire rack, then refrigerate them for at least 4 hours before slicing.
📝 Final Note on Serving
For the cleanest slices, make sure the bars are thoroughly chilled. You can even run your knife under hot water and wipe it clean between each cut.
Pumpkin Swirl Cheesecake Bars Recipe
You get two lovely layers in one bar with this easy recipe. A rich pumpkin layer swirls beautifully with classic plain cheesecake, creating a pretty and delicious dessert.
Key Ingredients & Helpful Swirl Tips
- Creating the Swirl: After layering your two fillings, use a thin knife or skewer to gently pull through the layers a few times. Don’t overdo it, or your colors will blend too much.
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This helps create a smooth batter without lumps and ensures even baking.
- Adjusting Spices: Feel free to adjust the amounts of cinnamon and nutmeg in the pumpkin part of the filling. You can add a little more if you like a stronger spice taste.
What You Need for Pumpkin Swirl Bars
- 1 ½ cups graham cracker crumbs
- ¼ cup melted unsalted butter
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
⏱️ Prep Time: 30 minutes⏱️ Bake Time: 50 minutes🍽️ Yields: 12 bars
How to Make Pumpkin Swirl Cheesecake Bars
Step 1: Prepare the Graham Cracker Crust
Set your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting later. In a small bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan.
Step 2: Create the Cheesecake Fillings
In a large bowl, beat the softened cream cheese and sugar until it’s smooth. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract. Take about one-third of this batter and set it aside for the plain layer. To the remaining two-thirds of the batter, add the pumpkin puree, cinnamon, and nutmeg, mixing until fully combined.
Step 3: Layer, Swirl, and Bake the Bars
Pour the plain cheesecake batter over the graham cracker crust first. Then, dollop spoonfuls of the pumpkin cheesecake batter over the plain layer. Use a butter knife or skewer to gently swirl the two batters together to create a pretty marble pattern. Bake for 45-50 minutes, or until the edges are firm and the center is mostly set. Cool completely on a wire rack, then chill in the refrigerator for at least 3 hours before cutting into bars.
📝 Final Note on Storage
Store any leftover pumpkin swirl cheesecake bars in an airtight container in the refrigerator for up to 3-4 days. They taste wonderful cold!