If you’re looking for a delicious, crowd-pleasing dessert for Thanksgiving, look no further than pumpkin cheesecake bars with a gingersnap crust. This recipe combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie, all layered atop a buttery, crunchy gingersnap crust. These pumpkin cheesecake bars offer an easy yet impressive dessert that will quickly become a holiday favorite!
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Why Choose Pumpkin Cheesecake Bars?
Pumpkin cheesecake bars are a fantastic alternative to traditional pumpkin pie. They have the same classic pumpkin flavor but with the added creaminess of cheesecake, making each bite smooth and satisfying. Plus, baking these bars in a pan and cutting them into squares makes serving a breeze. They’re perfect for a potluck, family dinner, or any festive occasion.
The gingersnap crust adds an extra touch of spice and crunch that complements the creamy pumpkin filling. Not only does this crust offer a unique texture, but it also brings out the warm flavors of the pumpkin spice. Each layer is packed with flavors that scream fall, making this recipe with gingersnap crust a true holiday treat.
Ingredients for Pumpkin Cheesecake Bars with Gingersnap Crust
To make the best pumpkin cheesecake bars with gingersnap crust, you’ll need a few key ingredients that bring out the holiday flavors:
For the Gingersnap Crust:
- 1 ½ cups gingersnap cookie crumbs (about 20-25 cookies, finely crushed)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 tablespoons all-purpose flour
Optional Toppings:
- Whipped cream
- Caramel drizzle
- Extra gingersnap crumbs for garnish
Each ingredient is carefully chosen to create the perfect pumpkin cheesecake bars with gingersnap crust. The spices enhance the pumpkin, the cream cheese adds richness, and the flour stabilizes the filling for smooth slicing.
How to Make Pumpkin Cheesecake Bars with Gingersnap Crust
Here’s a step-by-step guide to creating these pumpkin cheesecake bars. Following these instructions will ensure you achieve the perfect texture and flavor!
1. Prepare the Gingersnap Crust:
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper for easy removal.
- In a medium bowl, mix the gingersnap cookie crumbs, granulated sugar, and melted butter. Mix until everything is well combined and the texture resembles wet sand.
- Press the gingersnap mixture firmly into the bottom of the prepared baking pan to form an even layer.Bake the crust for 10 minutes, then let it cool while you prepare the filling.
2. Make the Pumpkin Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
- Add the sugar and beat again until fully combined. Add the pumpkin puree, eggs, and vanilla extract, and mix until the mixture is smooth.
- Sprinkle in the cinnamon, ginger, nutmeg, and cloves, then add the flour. Mix until everything is well incorporated.
- Pour the pumpkin cheesecake mixture over the cooled gingersnap crust and smooth the top with a spatula for an even layer.
3. Bake the Pumpkin Cheesecake Bars:
- Place the pan in the preheated oven and bake for 35-40 minutes, or until the filling is set but still slightly jiggly in the center. The bars will firm up as they cool.
- Remove the pan from the oven and let the bars cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight to set completely.
4. Slice and Serve:
- After chilling, use a sharp knife to cut the bars into squares. For clean cuts, wipe the knife between slices.
- Add optional toppings like whipped cream, a drizzle of caramel, or a sprinkle of gingersnap crumbs.
Tips for Perfect Pumpkin Cheesecake Bars
Achieving the ideal pumpkin cheesecake bars with gingersnap crust can be easy if you follow these tips:
- Room-Temperature Ingredients: For a smooth, lump-free filling, ensure the cream cheese, eggs, and pumpkin puree are at room temperature.
- Don’t Overmix: Overmixing can incorporate too much air into the cheesecake batter, leading to cracks. Mix until just combined.
- Baking Tip: Watch the bars closely as they bakep an eye on the bars as they bake. The center should be slightly jiggly; it will set as it cools.
- Chill Before Serving: Chilling the bars not only helps them set but also allows the flavors to meld, giving a better taste.
Serving and Storing Pumpkin Cheesecake Bars
Serving: Pumpkin cheesecake bars with gingersnap crust are best served cold. Consider adding whipped cream or a caramel drizzle for extra decadence.
Storing: These bars can be stored in the refrigerator, covered, for up to 5 days. You can also freeze them! To freeze, place the sliced bars in an airtight container, separated by parchment paper, and freeze for up to a month. Thaw in the refrigerator before serving.
Why Pumpkin Cheesecake Bars with Gingersnap Crust Are a Must for Thanksgiving
These pumpkin cheesecake bars combine everything wonderful about Thanksgiving desserts in one easy-to-make recipe. The creamy pumpkin cheesecake, spiced with cinnamon, ginger, and nutmeg, is irresistible. The gingersnap crust provides a perfect contrast, adding a slight crunch and extra warmth.
For a Thanksgiving dessert that’s unique yet comforting, pumpkin cheesecake bars with gingersnap crust are the perfect choice. They’re portable, easy to make ahead, and an impressive treat that stands out on any dessert table.
So, this Thanksgiving, switch things up and give these pumpkin cheesecake bars a try. They’re bound to be a new family favorite! Enjoy every delicious, spiced, and creamy bite.
