Get ready to fall in love with autumn all over again!
Our pumpkin cheesecake bars with gingersnap crust are the ultimate seasonal indulgence you’ve been craving.
Did you know that pumpkin consumption in the US skyrockets by 400% during the fall season? Well, we’re about to add to those numbers with this irresistible recipe!
Creamy, spicy, and oh-so-satisfying, these bars combine the best of two worlds: the velvety texture of cheesecake and the warm, comforting flavors of pumpkin pie.
Let’s dive into this delectable dessert that’ll have your taste buds doing a happy dance!
The Perfect Gingersnap Crust: A Spicy Foundation
First things first, let’s talk about that amazing gingersnap crust! It’s the perfect foundation for our pumpkin cheesecake bars, adding a spicy kick and delightful crunch. Here’s what you’ll need:
- 2 cups crushed gingersnap cookies
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
To crush those gingersnaps, you’ve got options! You can go old school and use a rolling pin (great for stress relief, by the way), or toss them in a food processor for a quick blitz. The key is to aim for a fine, sandy texture – not too chunky, not too powdery.
Mix your crushed cookies with the sugar and melted butter until it looks like wet sand. Then, press this mixture firmly into your baking pan.
Here’s a pro tip: use the bottom of a glass to really pack it down. This helps prevent a crumbly mess when you’re cutting the bars later.
Don’t forget to pre-bake the crust for about 10 minutes at 350°F (175°C). This step is crucial – it ensures your crust stays crisp and doesn’t turn into a soggy bottom. Nobody wants a soggy bottom, trust me!
Creamy Pumpkin Cheesecake Filling: The Star of the Show
Now, onto the star of the show – that luscious pumpkin cheesecake filling! Here’s what you’ll need to create cheesecake perfection:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 cup all-purpose flour
The secret to a smooth, lump-free batter? Room temperature ingredients! Take your cream cheese out of the fridge at least an hour before you start mixing. Trust me, your arms will thank you later.
Start by beating the cream cheese and sugar until it’s smooth and creamy. Then, add the pumpkin puree, eggs, vanilla, and spices. Mix until just combined – overbeating can lead to cracks in your cheesecake, and we don’t want that drama!
Now, here’s where the magic happens. We’re walking the tightrope between pumpkin pie and cheesecake, and balance is key. The pumpkin brings that earthy, autumnal flavor, while the cream cheese adds richness and tang. It’s a match made in dessert heaven!
Don’t skimp on the spices! That tablespoon of pumpkin pie spice might seem like a lot, but it’s what gives these bars their warm, comforting flavor. Feel free to adjust to your taste – maybe add an extra pinch of cinnamon or a dash of cardamom if you’re feeling adventurous!
Baking Techniques for Perfect Pumpkin Cheesecake Bars
Alright, let’s talk baking! Preheat your oven to 325°F (165°C). This slightly lower temperature helps prevent cracks and ensures even baking.
Pour your pumpkin cheesecake mixture over the pre-baked crust and smooth the top. Now, here’s where bakers often disagree: to water bath or not to water bath? A water bath can help prevent cracks and ensure even baking, but it’s also a bit fussy. If you’re feeling confident, go for it! If not, don’t sweat it – a few cracks add character (at least that’s what I tell myself).
Bake for about 45-50 minutes. You’re looking for a slight jiggle in the center when you gently shake the pan – think Jell-O, not tsunami. The edges should be set, but the middle can still have a bit of wobble.
Once baked, turn off the oven and crack the door open. Let the cheesecake cool in there for about an hour. This gradual cooling helps prevent cracks (sensing a theme here?). After that, cool completely at room temperature before refrigerating for at least 4 hours, or overnight if you can resist that long!
Serving and Presentation Ideas
Now for the fun part – serving these beauties! When it comes to cutting, use a sharp knife dipped in hot water between slices for clean cuts. Wipe the blade clean after each slice for picture-perfect bars.
As for toppings, the sky’s the limit! A dollop of whipped cream is classic, but why stop there? How about a drizzle of caramel sauce? Or some crushed pecans for extra crunch? You could even go full dessert inception and sprinkle some extra gingersnap crumbs on top!
For a real show-stopper, try this: cut your bars, arrange them on a platter, and dust with a mix of cocoa powder and cinnamon through a fine-mesh sieve. Instant autumn vibes!
Pair these bars with a cup of strong coffee or spiced chai for the ultimate fall treat. Feeling fancy? A glass of dessert wine like Sauternes or a late-harvest Riesling would be chef’s kiss.
Storing and Make-Ahead Tips
Got leftovers? (How?!) These bars will keep in the fridge for up to 5 days. Just make sure to store them in an airtight container to prevent them from drying out or absorbing any funky fridge odors.
Want to make them ahead? You’re in luck! These bars freeze beautifully. Cut them into individual portions, wrap each one in plastic wrap, then foil, and they’ll keep in the freezer for up to 3 months. To thaw, just transfer to the fridge overnight.
If you’re serving these at a party, you can make them up to 2 days in advance. The flavors actually get better as they sit! Just hold off on any toppings until you’re ready to serve.
And if you find yourself with a leftover slice that’s a bit cold and firm, try this trick: 10 seconds in the microwave. It’ll soften the texture and amplify the spices. It’s like a warm hug for your taste buds!
There you have it, folks! Our pumpkin cheesecake bars with gingersnap crust are the perfect way to embrace the flavors of fall.
With their irresistible combination of creamy pumpkin filling and crunchy, spicy crust, these bars are sure to become a seasonal favorite in your household.
Whether you’re serving them at a cozy family dinner or bringing them to a festive potluck, get ready for the compliments to roll in!
Happy baking, and enjoy every last crumb of these heavenly pumpkin cheesecake bars!
Pumpkin Cheesecake Bars with Gingersnap Crust
Ingredients
For the Gingersnap Crust:
- 2 cups crushed gingersnap cookies about 30-35 cookies
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Pumpkin Cheesecake Filling:
- 24 oz cream cheese softened (3 8-oz packages)
- 1 cup granulated sugar
- 1 can 15 oz pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ¼ cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- For the crust, crush the gingersnap cookies in a food processor or place them in a zip-top bag and crush with a rolling pin.
- In a medium bowl, mix the crushed gingersnaps, 1/4 cup sugar, and melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan. Use the bottom of a glass to ensure it’s evenly packed.
- Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (165°C).
- In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
- Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and flour. Mix until just combined, being careful not to overmix.
- Pour the filling over the pre-baked crust, spreading it evenly.
- Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before cutting into bars.
- To serve, lift the cheesecake out of the pan using the parchment paper overhang. Cut into 16 bars with a sharp knife, wiping the blade clean between cuts.