Description
These Pumpkin Cheesecake Bars are a delightful blend of spiced pumpkin and creamy cheesecake layered over a gingersnap crust. Perfectly swirled and baked to a golden finish, they make a seasonal treat that’s easy to prepare and sure to impress at any gathering.
Ingredients
Scale
Crust
- Cooking spray
- 2 1/4 cups crushed gingersnap cookies
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Filling
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice (for swirling)
Instructions
- Preheat and prepare pan: Arrange a rack in the center of your oven and preheat it to 350°F. Line a 13″ x 9″ baking dish with parchment paper leaving an overhang on two opposite long sides for easy removal. Grease the parchment with cooking spray.
- Make the crust: Using a food processor, pulse the gingersnap cookies until they become fine crumbs. Add melted butter, sugar, pumpkin pie spice, and salt, then pulse again until the mixture looks like wet sand. Pour this crumb mixture into the prepared baking dish and evenly press it down firmly using your hands or the back of a measuring cup.
- Bake the crust: Bake the crust for 10 to 12 minutes until it achieves a deep golden brown color. Remove from oven and transfer the pan to a wire rack to cool slightly. Lower the oven temperature to 325°F.
- Prepare the cheesecake batter: In a large bowl or stand mixer fitted with the whisk attachment, beat the softened cream cheese on medium-high speed until smooth and creamy. Add sugar, sour cream, and vanilla extract, and continue beating until the mixture is smooth. Scrape down the sides of the bowl as needed. Add eggs one at a time, mixing well after each addition.
- Prepare the pumpkin mixture: Spread the pumpkin puree onto a large plate and pat dry with paper towels to remove excess moisture. Transfer the pumpkin puree to a medium bowl. Scoop 3/4 cup of the cheesecake batter into the bowl with pumpkin puree, add pumpkin pie spice, and whisk together until fully incorporated.
- Assemble the bars: Pour the remaining cheesecake batter evenly over the baked crust. Dollop the pumpkin cheesecake mixture in about eight scoops spaced evenly over the top. Using the back of a fork or spoon, swirl the two batters together 6 to 7 times to create a marbled pattern.
- Bake the cheesecake bars: Bake the bars at 325°F for about 30 minutes until the top feels dry, the edges are slightly browned, and the center has a slight jiggle. Remove from oven and cool on a wire rack for 10 minutes. Then refrigerate for at least 1 hour and up to 24 hours to fully set before serving.
- Slice and serve: Using the parchment paper overhang, lift the cheesecake bars from the pan and place on a cutting board. Slice into 20 squares and enjoy!
Notes
- Patting the pumpkin puree dry reduces excess moisture, preventing the cheesecake bars from becoming soggy.
- Allow bars to chill fully before slicing to achieve clean, neat squares.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the cheesecake batter.
- Store leftover bars refrigerated in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 bar (1/20 of recipe)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
