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Easy Fall Pumpkin Pie Cheesecake Bars Recipe

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These Fall Pumpkin Pie Cheesecake Bars combine a crunchy gingersnap crust, silky cheesecake, and warm spiced pumpkin filling for the ultimate autumn dessert. Quick to prepare and perfect for holiday gatherings, they’re a crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 20–25 cookies, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 9×9-inch pan with parchment paper, leaving some overhang on two opposite sides.
  2. Make the crust: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Transfer to a medium bowl, add the sugar and salt, then pour in the melted butter. Stir until the mixture looks like wet sand and holds together when squeezed.
  3. Press the crust into the pan: Dump the crumb mixture into your prepared pan. Use the bottom of a measuring cup or a flat glass to press it down firmly and evenly. Bake for 10 minutes, then set aside to cool slightly.
  4. Make the cheesecake layer: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add the sugar and beat for another minute until fluffy. Add the eggs one at a time, beating on low after each addition just until combined. Add the vanilla and flour, then mix on low until just incorporated. Set aside.
  5. Make the pumpkin layer: In a separate large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking gently. Pour in the heavy cream and vanilla, and whisk until combined. Add the pumpkin pie spice, cinnamon, ginger, salt, and flour. Whisk until smooth.
  6. Layer the fillings: Pour the cheesecake mixture over the crust and spread into an even layer. Carefully spoon the pumpkin mixture over the cheesecake layer and gently spread it, trying not to mix the two layers too much.
  7. Prepare the water bath: Wrap the bottom and sides of your baking pan with a double layer of aluminum foil. Place the pan inside a larger baking dish. Place the whole setup on the middle rack of your oven. Carefully pour hot water into the larger dish until it comes about 1 inch up the sides of the smaller pan.
  8. Bake for 45-55 minutes, or until the edges are set and the center has a slight jiggle when you gently shake the pan. If the top starts browning too quickly, tent loosely with foil after 30 minutes.
  9. Cool gradually: Turn off the oven and crack the door open. Let the cheesecake bars sit in the oven for 1 hour. Then, remove the pan from the water bath, take off the foil, and let it cool completely on a wire rack.
  10. Chill: Once cooled to room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, but overnight is best.
  11. Slice and serve: When ready to serve, lift the bars out using the parchment paper handles. Use a sharp knife, wiping it clean between cuts, to get clean slices. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the fillings to prevent cracks. The water bath helps prevent cracking. For best results, chill overnight. To freeze, wrap individual bars tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pumpkin pie cheesecake, gingersnap crust, easy cheesecake bars, Thanksgiving dessert

Find it online: https://siennaspoon.com/easy-fall-pumpkin-pie-cheesecake-bars-recipe/