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Pumpkin Cheesecake Bars with Gingersnap Crust

Close-up of a slice of pumpkin cheesecake bars with a graham cracker crust and swirled pumpkin and cream cheese filling.
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Easy pumpkin cheesecake bars with a gingersnap crust and a creamy cheesecake swirl. These bars are perfect for fall gatherings and slice cleanly.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 35 cookies)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree

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 medium bowl, combine the gingersnap crumbs, ¼ cup sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
  3. Bake the crust for 8-10 minutes, then remove from the oven and let it cool slightly.
  4. In a large bowl, beat the softened cream cheese and ¾ cup sugar with an electric mixer until smooth and creamy.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pumpkin pie spice.
  6. Divide the cream cheese mixture in half. Stir the pumpkin puree into one half of the mixture until well combined.
  7. Dollop spoonfuls of both the plain cream cheese mixture and the pumpkin cream cheese mixture over the cooled crust.
  8. Use a knife or a skewer to gently swirl the two mixtures together, creating a marbled effect. Be careful not to over-swirl, which can cause cracks.
  9. Bake for 30-35 minutes, or until the edges are set and the center is almost set.
  10. Let the bars cool completely in the pan on a wire rack.
  11. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set fully.
  12. Use the parchment paper overhang to lift the bars out of the pan. Cut into squares for serving.

Notes

  • For a cleaner swirl, chill the pumpkin mixture slightly before dolloping.
  • These bars can be frozen for up to 3 months. Thaw in the refrigerator before serving.
  • For a graham cracker crust, substitute 1 ½ cups graham cracker crumbs.

Nutrition

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