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Pumpkin Cheesecake Bars

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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Chill Time 6 hours
Total Time 7 hours 45 minutes
Course Dessert
Servings 16 bars

Ingredients
  

Gingersnap Crust

  • 12 oz gingersnap cookies
  • 6 tablespoons unsalted butter

Pumpkin Cheesecake

  • 24 oz cream cheese, softened
  • 1 cup pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 6 tablespoons sour cream
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons flour

Instructions
 

Making the Crust

  • Preheat your oven to 325°F, and grease a 9x9 pan and line it with parchment paper. Set it aside.
  • Add the gingersnap cookies 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.
  • 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.

Make the Cheesecake Bars

  • Beat the blocks of softened cream cheese for about a minute, or until nice and smooth. *I prefer using a stand mixer to make cheesecake batter, but a hand mixer would work, too.
  • Add in the granulated sugar and light brown sugar and beat until completely mixed.
  • Add in the pumpkin puree, sour cream, pumpkin pie spice, flour, and vanilla extract and beat until combined.
  • 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

  • Pour the pumpkin cheesecake batter over the cooled gingersnap crust and spread into an even layer.
  • Pop into the oven and bake for 50-60 minutes. The edges of the cheesecake will be set and the center should be slightly jiggly.
  • Once done baking, turn the oven off and crack the oven door slightly. Leave the cheesecake in the oven like this for 30 minutes. After 30 minutes, remove the cheesecake from the oven and transfer to a cooling rack. Allow it to come to room temperature, then cover the pan with foil and place in the fridge for at least 6 hours or overnight.
  • To serve, carefully remove the cheesecake from the pan and use a sharp knife to cut into 16 squares and top with whipped cream.
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