Pumpkin Cheesecake Bars
These bars nail that perfect autumn dessert vibe without the fuss of a whole cheesecake. The gingersnap crust adds serious spice that regular graham crackers just can’t match.
You get all the creamy pumpkin flavor in a handheld square that’s way easier to serve at parties.
Gingersnap Crust Changes Everything
Skip graham crackers and use gingersnap cookies instead. The molasses and ginger spices complement pumpkin perfectly while adding texture contrast. Crush them fine but leave some small chunks for bite. Press firmly into your pan – loose crust means messy bars later.
Highly Recommended
Room Temperature Prevents Lumps
Cold cream cheese creates lumpy filling no matter how long you beat it. Pull it from the fridge 2 hours before mixing. Same goes for eggs – cold eggs don’t incorporate smoothly and create dense texture. Room temperature ingredients blend effortlessly into silky filling.
Why Low Heat Matters
Bake at 325°F instead of higher temperatures. Cheesecake bars crack when exposed to intense heat or rapid temperature changes. Lower heat cooks them gently and evenly. The centers should still jiggle slightly when you remove them – they’ll finish setting during cooling.
Cooling Prevents Cracks
Turn off the oven and crack the door open for 30 minutes before removing bars. This gradual cooling prevents the dramatic temperature shift that causes surface cracks. Then cool completely at room temperature before refrigerating for clean cuts.
Getting Clean Bar Cuts
- Wipe your knife clean between each cut to prevent dragging filling and creating messy edges.
- Dip knife in warm water before cutting – the heat helps slice through chilled cheesecake smoothly.
- Mark your cutting lines lightly with a knife tip before making full cuts for evenly sized bars.
Frequently Asked Questions
Which pumpkin puree works best for these bars?
Use plain pumpkin puree, not pumpkin pie filling. Libby’s is reliable and has the right consistency. Avoid watery brands that make filling too thin.
How long do these bars stay fresh?
Store covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as spices meld together.
Should I freeze these for longer storage?
Yes, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
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Pumpkin Cheesecake Bars
Equipment Needed
- 9×13 inch baking pan
- Electric mixer
- Food processor
- Aluminum foil
Instructions
- Prepare pan: Preheat oven to 325°F. Line a 9×13 inch baking pan with foil, leaving overhang for easy removal. Spray with cooking spray.
- Make crust: Pulse gingersnap cookies in food processor until you have fine crumbs with some small chunks remaining. Mix crumbs with melted butter until evenly moistened.
- Bake crust: Press gingersnap mixture firmly into bottom of prepared pan using your hands or the bottom of a measuring cup. Bake for 10 minutes.
- Cream base: Beat cream cheese with electric mixer until completely smooth and fluffy, about 3 minutes. Gradually add sugar and beat until combined.
- Add remaining ingredients: Add eggs one at a time, beating well after each addition. Mix in pumpkin puree, vanilla, cinnamon, nutmeg, ginger, salt, and flour until smooth.
- Bake bars: Pour filling over baked crust and spread evenly. Bake for 25-30 minutes until center is almost set but still slightly jiggly.
- Cool gradually: Turn off oven and crack door open. Let bars cool in oven for 30 minutes, then cool completely at room temperature for 1 hour.
- Chill and cut: Refrigerate for at least 3 hours or overnight. Use foil overhang to lift bars from pan, then cut into 16 squares with a sharp knife.
Nutrition Facts
Per Serving (1 bar)
