Pumpkin Cheesecake Bars

It doesn't get more festive for the cooler months than with pumpkin desserts! These pumpkin cheesecake bars have a gingersnap crust, a silky pumpkin cheesecake layer, and are packed with so much fall flavor! They're the perfect treat on a cool autumn day.

INGREDIENTS FOR PUMPKIN CHEESECAKE BARS

Let's get baking! The first thing you want to do is gather all of your ingredients. Here's your shopping list:

• Gingersnap cookies

• Unsalted butter

• Cream cheese

• Pumpkin puree

• Granulated + light brown sugar

• Sour cream

• Eggs

• Pumpkin pie spice

• Flour

• Vanilla extract

MAKING PUMPKIN CHEESECAKE BARS

MAKE THE GINGERSNAP CRUST
Step 1: Preheat your oven to 325°F. Grease a 9x9 pan and line it with parchment paper. Set it aside.

Step 2: Add the gingersnaps to a food processor and blend until the cookies are a fine crumb. Add in the melted butter and pulse the food processor or use a fork to mix everything together.

Step 3: Dump the gingersnap crumbs into the prepared pan. Press everything firmly into an even layer. Bake for 10 minutes, then allow it to cool completely while you make the pumpkin cheesecake batter. *Keep the oven on at 325°F.

MAKE THE PUMPKIN CHEESECAKE
Step 4: Beat the blocks of softened cream cheese for about 2 minutes, or until nice and smooth. *I prefer using a stand mixer to make cheesecake batter, but a hand mixer would work, too.

Step 5: Add in the granulated sugar and light brown sugar and beat until completely mixed.

Step 6: Add in the pumpkin puree, sour cream, pumpkin pie spice, flour, and vanilla extract and beat until combined.

Step 7: Lastly, add in the eggs one at a time on a low speed, just until they are combined and the batter is smooth.

BAKING THE CHEESECAKE BARS
Step 8: Pour the pumpkin cheesecake batter over the cooled gingersnap crust and spread into an even layer.

Step 9: Pop into the oven and bake for 50-60 minutes. Once baked, the edges of the cheesecake will be set and the center should be slightly jiggly. Then, turn the oven off and crack the oven door slightly. *You can also use a ball of tinfoil between the oven and oven door if your oven door doesn't stay cracked. Leave the cheesecake in the oven like this for 30 minutes. This allows the cheesecake bars to start cooling down slowly. After 30 minutes, remove the cheesecake from the oven and transfer the pan to a cooling rack. Allow it to come to room temperature, then cover with foil and place in the fridge for at least 6 hour or overnight.

TIPS FOR THE BEST CHEESECAKE BARS

• Use room temperature ingredients. Making sure the cold ingredients like cream cheese, sour cream, and eggs are room temperature will help everything mix together easier and yield a smoother batter.

• Beat the cream cheese! You want your final cheesecake batter to be super smooth, so be sure to beat your softened cream cheese long enough to get out any clumps-- about 2 minutes.

• Don't overmix once the eggs are in. Overmixing eggs in cheesecake can add too much air to the batter and cause the cheesecake to deflate once baked or even crack. Be sure to mix the batter on a low speed just until all of the eggs are incorporated.

• Be careful not to overbake. Once the cheesecake is done baking, the edges should be set and the middle still the slightest bit jiggly. That's what you want! The cheesecake will continue to firm up as it sets and cools.

• Top with whipped cream. Just to add a little something extra, you can top the cooled cheesecake bars with a big dollop of whipped cream!

If you give this recipe a try and love it, be sure to leave a comment and star rating! Be sure to tag @thehungrykitchenblog on Instagram so I can see all of your delicious bakes! Happy baking! ♥