Pumpkin Cheesecake Bars with Gingersnap Crust
Equipment
- Mixing Bowl
- 8x8 Baking Pan
- Oven
Ingredients
- 1 cup gingersnap cookie crumbs
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees and line an 8x8 baking pan with parchment paper.
- Stir the gingersnap crumbs with the melted butter until the mixture resembles wet sand. Press it firmly into the bottom of the prepared pan.
- In a mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, egg, vanilla, cinnamon, and nutmeg. Mix until fully combined and no streaks remain.
- Pour the filling over the crust and spread it evenly.
- Bake for 25 to 28 minutes, until the center looks set but still has a slight jiggle.
- Cool the pan at room temperature for 30 minutes, then refrigerate until the bars are fully chilled before slicing into four portions.
Notes
Chill the bars thoroughly before cutting so the filling firms up and slices cleanly. The gingersnap crust already supplies plenty of spice, so avoid adding extra cinnamon on top. These keep well in the fridge for two days, making them easy to prepare ahead for a potluck.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, 8x8 Baking Pan, Oven
Cuisine: American
Equipment: Mixing Bowl, 8x8 Baking Pan, Oven