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Pumpkin Cheesecake Bars

A close-up of a thick slice of pumpkin cheesecake bars, topped with whipped cream and cinnamon.
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Easy pumpkin cheesecake bars with a gingersnap crust, perfect for fall gatherings. These bars are made without a water bath and can be prepared ahead.

Ingredients

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  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a small bowl, combine the gingersnap cookie crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.
  3. Bake the crust for 8-10 minutes, until lightly golden. Remove from oven and let cool slightly.
  4. In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar with an electric mixer until smooth.
  5. Beat in the pumpkin puree, eggs one at a time, pumpkin pie spice, and vanilla extract until just combined.
  6. Gently fold in the sour cream.
  7. Pour the cream cheese mixture over the prepared crust.
  8. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
  9. Let the bars cool completely in the pan on a wire rack.
  10. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight, until firm.
  11. Use the parchment paper overhang to lift the bars out of the pan. Cut into desired bar sizes.

Notes

  • For a layered look, you can reserve a small amount of the cream cheese mixture before adding pumpkin and swirl it in.
  • To avoid cracks without a water bath, do not overbake. The center should still have a slight wobble.
  • Chill time is crucial for the bars to set properly.
  • These bars can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 1 month.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-cheesecake-bars/