Description of this recipe
These Pumpkin Cheesecake Bars with Gingersnap Crust are a delightful twist on traditional cheesecake, combining the warm flavors of pumpkin and spices with a crunchy, sweet gingersnap base. Perfectly portioned and easy to share, these bars are an ideal dessert for fall gatherings, holiday parties, or simply to enjoy at home with a cup of coffee or tea.
Why you will love this recipe
You will love this recipe for its unique blend of flavors and textures. The gingersnap crust adds a spicy, crunchy element that perfectly complements the creamy, rich pumpkin cheesecake filling. Each bite is a harmonious balance of sweetness, spice, and creaminess that evokes the cozy essence of autumn. Plus, they are straightforward to prepare, making them a great choice for both novice and experienced bakers alike.
Introduction
As the leaves turn golden and the air becomes crisp, there’s nothing quite like indulging in a dessert that captures the essence of fall. Pumpkin Cheesecake Bars with Gingersnap Crust are the perfect way to celebrate the season. This recipe combines the beloved flavors of pumpkin pie with the creamy richness of cheesecake, all nestled atop a spiced gingersnap crust. Whether you’re hosting a holiday gathering or simply craving a sweet treat, these bars are sure to impress your family and friends. Let’s dive into the details of this delicious recipe!
Ingredients:
For the Gingersnap Crust:
- 2 cups crushed gingersnap cookies (about 30-35 cookies)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
For the Pumpkin Cheesecake Filling:
- 24 oz cream cheese (softened; 3 8-oz packages)
- 1 cup granulated sugar
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ¼ cup all-purpose flour
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Step 2: For the crust, either crush the gingersnap cookies in a food processor until they resemble fine crumbs or place them in a zip-top bag and crush them using a rolling pin.
Step 3: In a medium bowl, combine the crushed gingersnaps, ¼ cup of granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
Step 4: Press the gingersnap mixture evenly into the bottom of the prepared baking pan. Use the bottom of a glass to firmly pack it down for an even layer. Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool while you prepare the filling. Reduce the oven temperature to 325°F (165°C).
Step 5: In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and flour. Mix until just combined, being careful not to overmix. Pour the filling over the pre-baked crust, spreading it evenly.
Step 6: Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Once done, turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
Step 7: After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight before slicing.
Step 8: To serve, lift the cheesecake out of the pan using the parchment paper overhang. Cut into 16 bars with a sharp knife, cleaning the blade between cuts for neat slices.
Serving Suggestions:
These Pumpkin Cheesecake Bars are delightful on their own but can be enhanced with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce. Serve them with a side of hot coffee, spiced chai, or a glass of cold milk for a comforting treat.
Tips:
- Make Ahead: These bars can be made a day in advance, allowing the flavors to meld beautifully overnight.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to five days.
- Gingersnap Alternatives: If gingersnap cookies are unavailable, you can substitute with crushed graham crackers or speculoos cookies for a similar flavor profile.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Serving Size: For smaller portions, you can cut the bars into 24 pieces instead of 16.
Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Nutritional Information (per bar):
- Calories: 250
- Protein: 4g
- Sodium: 150mg
Conclusion
These Pumpkin Cheesecake Bars with Gingersnap Crust are a delightful addition to any fall dessert table. With their creamy pumpkin filling and crunchy, spiced crust, they are sure to be a hit with everyone who tries them. Easy to prepare and perfect for sharing, these bars embody the flavors of the season and offer a comforting treat that will leave you wanting more. So gather your ingredients, preheat your oven, and get ready to enjoy a slice of autumn bliss!
Questions and Answers about this recipe:
- Can I use a different type of cookie for the crust?
Yes, you can substitute gingersnap cookies with graham crackers or speculoos cookies if you prefer a different flavor. Just ensure to adjust the sugar if your substitute is sweeter or less sweet. - How can I tell when the cheesecake bars are done?
The edges should be set, while the center will still jiggle slightly. This indicates that the cheesecake is cooked but will firm up as it cools. - Can I freeze these cheesecake bars?
Yes, you can freeze the bars! Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw in the refrigerator before serving. - What can I do if my cheesecake cracks?
Cracks can occur due to overmixing or baking at too high a temperature. To minimize cracks, avoid overmixing the filling and bake at the recommended temperature. - Is it necessary to chill the bars before serving?
Yes, chilling is essential as it allows the cheesecake to set properly and enhances the flavors. It’s best to refrigerate for at least 4 hours or overnight for the best texture.
