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Budget-Friendly Pumpkin Cheesecake Bars with Gingersnap Crust

Budget-Friendly Pumpkin Cheesecake Bars with Gingersnap Crust - featured image
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These creamy, spiced pumpkin cheesecake bars feature a crunchy gingersnap crust and are a no-fuss, budget-friendly alternative to pumpkin pie. Perfect for fall gatherings, they’re easy to make and taste even better the next day.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 6 ounces or 170g, from one 14-ounce box, crushed finely)
  • ¼ cup packed brown sugar (50g, light or dark works fine)
  • 5 tablespoons unsalted butter (70g, melted)
  • Pinch of salt (optional)
  • 16 ounces cream cheese (two 8-ounce blocks, softened to room temperature)
  • 1 cup granulated sugar (200g)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves)
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a food processor or zip-top bag, crush gingersnap cookies into fine crumbs. In a medium bowl, combine crumbs, brown sugar, and a pinch of salt. Pour in melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes. Set aside to cool slightly.
  3. Make the filling: In a large bowl, beat softened cream cheese with a hand mixer on medium speed until smooth, about 2 minutes. Add sugar and beat until combined. Add pumpkin puree, vanilla extract, and pumpkin pie spice; beat on low until just combined. Add eggs one at a time, beating on low after each addition. Sprinkle flour over batter and mix on low until incorporated.
  4. Pour filling over pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 40 to 50 minutes, until edges are set and center jiggles slightly. Turn off oven, crack the door, and let bars cool in the oven for 15 minutes. Then remove and cool completely on a wire rack (1-2 hours).
  5. Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. When ready to serve, use parchment handles to lift bars out. Slice into 16 squares with a sharp knife, wiping blade clean between cuts.

Notes

For best results, use room temperature cream cheese and eggs. Avoid overmixing to prevent cracks. For a water bath, place the 9×9 pan inside a larger roasting pan and add hot water halfway up the sides. Bars can be frozen for up to 3 months. For clean slices, chill thoroughly and wipe knife between cuts.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, budget-friendly dessert, fall dessert, easy cheesecake bars

Find it online: https://forkifyfun.com/budget-friendly-pumpkin-cheesecake-bars-with-gingersnap-crust/