Pumpkin Cheesecake Bars with Gingersnap Crust
Equipment
- Mixing Bowl
- 8-inch Square Pan
- Electric Mixer
- Oven
Ingredients
- 1 cup gingersnap cookie crumbs
- 3 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat the oven to 350°F and line an 8-inch square pan with parchment paper. Stir the gingersnap cookie crumbs with the melted butter until evenly moistened, then press the mixture firmly into the bottom of the pan to form the crust.
- In a mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, granulated sugar, egg, vanilla extract, cinnamon, nutmeg, and ginger. Mix until the filling is fully combined and free of lumps.
- Pour the pumpkin cheesecake mixture over the prepared crust and spread it into an even layer. Bake for 25 to 30 minutes until the edges look set and the center still has a slight jiggle.
- Remove the pan from the oven and let the bars cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours before slicing into four squares.
Notes
Chill the bars fully before cutting so the crust stays intact and the filling sets firmly. If the gingersnaps taste very sweet, reduce the sugar by one tablespoon to balance the spice level. Store leftovers in an airtight container in the fridge for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, 8-inch Square Pan, Electric Mixer, Oven
Cuisine: American
Equipment: Mixing Bowl, 8-inch Square Pan, Electric Mixer, Oven