These Pumpkin Gingersnap Cheesecake Bars are a festive treat! With a yummy blend of creamy pumpkin and spicy gingersnap crust, they’re perfect for fall celebrations.
Honestly, the gingersnap crust is the best part—you’ll want to eat it by itself! 😄 I love serving these chilled with a dollop of whipped cream for a sweet touch. Enjoying a bite of this is like a cozy hug!
Key Ingredients & Substitutions
Gingersnap Cookies: These provide a delightful spice and crunch. If you’re out of gingersnaps, you can use speculoos cookies or even graham crackers for a sweeter flavor.
Cream Cheese: For a lighter version, you can swap some or all of the cream cheese with Greek yogurt. Just ensure it’s plain, or the flavor may be affected. I prefer full-fat cream cheese for a rich texture.
Pumpkin Puree: Always choose canned pumpkin puree. If you have fresh pumpkin, you can roast it and puree it, but canned offers a great convenience. It’s also okay to use butternut squash puree as a substitute!
Spices: The spice mix is key to achieving that cozy flavor. If you don’t have ground cloves, simply leave them out or use allspice as a substitute. It will still taste wonderful!
How Do You Prevent Cracking in Cheesecake Bars?
Cracking can be a common issue, but here’s how to keep it smooth! After baking, turn off your oven and leave the cheesecake bars inside with the door slightly ajar for 1 hour. This gentle cooling helps prevent temperature shocks, which are the main cause of cracks.
- Let the bars cool to room temperature in the pan, then refrigerate them for at least 4 hours or overnight for the best flavor and texture.
- A water bath during baking can also be helpful, but it’s not necessary if you cool them properly as described!
Delicious Pumpkin Gingersnap Cheesecake Bars Recipe
Ingredients List:
For the Gingersnap Crust:
- 2 cups gingersnap cookies, crushed into fine crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
For Garnish:
- Whipped cream
- Ground cinnamon or nutmeg for sprinkling
How Much Time Will You Need?
This delightful recipe takes approximately 15 minutes to prepare and about 40-45 minutes to bake. After baking, it’s essential to cool the bars at room temperature and then refrigerate them for at least 4 hours, or preferably overnight. In total, you should plan for about 5 hours including chilling time. Perfect for prepping ahead of a gathering!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the crushed gingersnap cookies, granulated sugar, and melted butter. Stir them together until the crumbs are fully moistened. Then, press the mixture firmly and evenly into the bottom of a 9×9 inch (23×23 cm) baking pan lined with parchment paper or lightly greased. This is your delicious gingersnap crust!
2. Bake the Crust:
Place the crust in the oven and bake it for about 8-10 minutes or until it’s set. Once done, take it out of the oven and let it cool slightly while you prepare the filling.
3. Make the Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Then, add the pumpkin puree, granulated sugar, eggs, and vanilla extract. Mix everything together until fully combined and smooth.
4. Add the Spices:
Now it’s time to bring in the flavors! Add the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to your mixture. Stir gently until all the spices are evenly incorporated, being careful not to overbeat the mixture.
5. Assemble and Bake:
Pour the smooth pumpkin cheesecake filling over the baked gingersnap crust. Spread it evenly with a spatula. Bake the combined layers in the oven for 40-45 minutes, or until the edges are firm and the center is slightly jiggly but not wet.
6. Cool the Bars:
After baking, turn off the oven and let the bars sit inside with the door slightly open for one hour. This helps to prevent cracking. Once cooled, remove the bars from the oven and allow them to cool completely to room temperature. After that, refrigerate for at least 4 hours or ideally overnight to let the flavors meld and the texture firm up.
7. Serve and Enjoy:
Once chilled, you can cut the cheesecake into neat squares. Serve each bar topped with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg for that final touch. Enjoy your creamy, spiced delight during fall gatherings or any special occasion!
These bars beautifully blend the zesty crunch of the gingersnap crust and the rich, creamy pumpkin filling, making them an irresistible autumn treat!
Can I Use Different Types of Cookies for the Crust?
Yes! While gingersnap cookies add a delightful spice, you can substitute them with graham crackers or even digestive biscuits if you prefer a sweeter crust. Just adjust the sugar if necessary!
Can I Make This Recipe Vegan?
Absolutely! For a vegan version, substitute the cream cheese with a plant-based cream cheese alternative. Use flax eggs or applesauce instead of the eggs, and check that your gingersnap cookies are vegan-friendly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. They will keep well for about 3-4 days. If you’d like, you can also freeze them, but be sure to wrap them tightly so they don’t get freezer burn!
What Can I Use Instead of Canned Pumpkin Puree?
If you don’t have canned pumpkin, you can use homemade pumpkin purée made by roasting and blending fresh pumpkin. Alternatively, butternut squash purée works well and gives a similar flavor!
