Description
Delicious Pumpkin Cheesecake Bars with a crunchy Gingersnap Crust, perfect for fall gatherings.
Ingredients
- Gingersnap cookies: 1 ½ cups, crushed (about 30 cookies)
- Unsalted butter: ½ cup (1 stick), melted
- Cream cheese: 16 oz (2 packages), softened
- Pumpkin puree: 1 cup (canned or homemade)
- Granulated sugar: ¾ cup
- Eggs: 2 large
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Vanilla extract: 1 teaspoon
- Salt: ¼ teaspoon
Instructions
- Preheat your oven to 350°F (175°C).
- Combine crushed gingersnap cookies and melted butter in a mixing bowl until it resembles wet sand.
- Press the gingersnap mixture firmly into the bottom of an 8×8 inch baking pan and bake for about 10 minutes.
- In a large mixing bowl, beat softened cream cheese until smooth, then add pumpkin puree, sugar, eggs, cinnamon, nutmeg, vanilla, and salt. Mix until well combined.
- Pour the pumpkin cheesecake filling over the cooled gingersnap crust and smooth the top.
- Bake for 25-30 minutes until the edges are set and the center is slightly jiggly.
- Let the bars cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.
- Cut into squares or rectangles and dust with cinnamon before serving.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Can be frozen for up to 3 months; thaw in the refrigerator before serving.
- Consider adding whipped cream or caramel sauce when serving.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Cheesecake Bars, Gingersnap Crust, Fall Dessert, Holiday Treat