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–+ servings

Velvety Pumpkin Cheesecake Bars (Gingersnap Crust)

Rich, creamy spiced pumpkin cheesecake layered over a crunchy gingersnap cookie crust, finished with whipped cream and caramel. The ultimate holiday dessert!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Calories: 320
Ingredients Method Nutrition

Ingredients
  

  • 2 cups finely crushed gingersnap cookie crumbs
  • 2 tbsp granulated sugar (for crust)
  • 5 tbsp unsalted butter (melted)
  • 1/4 tsp kosher salt (for crust)
  • 16 oz full-fat brick cream cheese (softened at room temperature)
  • 3/4 cup granulated sugar (for filling)
  • 1/4 cup light brown sugar (packed)
  • 1 cup 100% pure pumpkin puree (not pie mix)
  • 2 large farm eggs (room temperature)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp pure vanilla extract
  • 2 tbsp all-purpose flour
  • 1 cup heavy whipping cream (whipped with powdered sugar, for topping)
  • 1/4 cup salted caramel sauce (for drizzling)

Method
 

  1. Preheat oven to 325°F (165°C). Line an 8x8 or 9x9-inch metal pan with parchment paper, leaving overhang on two sides.
  2. Mix gingersnap crumbs, sugar, melted butter, and salt in a bowl. Press firmly into bottom of prepared pan and bake for 10 minutes; set aside.
  3. In a stand mixer or bowl, beat softened cream cheese for 2 minutes until completely smooth and lump-free.
  4. Add granulated sugar, brown sugar, pure pumpkin, cinnamon, ginger, nutmeg, cloves, vanilla extract, and flour. Mix on low speed until combined.
  5. Add eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix.
  6. Pour batter over crust and smooth top. Bake at 325°F for 35 to 40 minutes until edges are set and center has a slight wobble.
  7. Turn off oven, crack door open 2 inches, and rest inside for 30 minutes. Cool completely on wire rack, then chill in fridge for at least 4 hours (or overnight).
  8. Lift cheesecake using parchment overhang and slice cleanly into 16 bars with a hot, wiped chef's knife. Top with whipped cream and caramel drizzle before serving!

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 5gFat: 20gSaturated Fat: 11gCholesterol: 75mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 3400IUVitamin C: 1mgCalcium: 65mgIron: 1.2mg

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