From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/17
Warning0 allergens identified
Pumpkin Cheesecake Bars with Gingersnap Crust
For the Crust:
For the Cheesecake Batter:
Instructions
1
Preheat the oven to 350℉. Line a 9-inch baking pan with parchment paper, leaving the edges to hang over the sides of the pan.
2
Stir together the gingersnap crumbs and melted butter. Firmly press in an even layer into the parchment paper-lined baking pan to form a crust. Bake in the preheated oven for 8 minutes while you prepare the cheesecake batter.
3
In a large bowl using an electric handheld mixer, beat the softened cream cheese and brown sugar on high speed for 2 minutes until smooth and fluffy.
4
Add the eggs, pumpkin purée, cinnamon, ginger, nutmeg, vanilla, flour, sour cream, and salt and beat on low speed just until fully incorporated.
5
Pour the batter into the pan over the pre-baked crust (it's fine if the crust is still warm) and smooth out the top. Bake in the preheated oven for 40-45 minutes or until the filling is mostly set but still a little jiggly in the center. Let cool in the pan on a wire rack to room temperature before covering with plastic wrap and refrigerating until fully chilled, at least 4 hours or overnight is best.
6
To Serve: Lift out of the pan using the overhanging parchment paper as handles. Transfer to a cutting board before slicing with a sharp knife, run the knife under hot water or wipe off between each cut for clean edges. Serve with whipped cream, if desired. Enjoy!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Room Temperature Cream Cheese 🧈Allow cream cheese to sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling that creates the signature creamy cheesecake texture.
- Press Crust Firmly 🔨Use the bottom of a measuring cup to firmly compress the gingersnap crust into an even layer, creating a sturdy base that won't crumble when cutting bars.
- Water Bath Prevents Cracks 💧Bake the bars in a water bath to maintain gentle, even heat that prevents the cheesecake from cracking and ensures a creamy, custardy center.
- Toast Spices First 🌟Lightly toast the cinnamon, ginger, and nutmeg in a dry pan for 30 seconds before adding to the filling to deepen and enhance their warm fall flavors.
- Cool Gradually for Perfect Set ❄️Turn off the oven and crack the door open 3 inches for 1 hour before removing bars to cool completely—this gradual temperature transition prevents cracks and ensures a clean set.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Knead Some Sweets
Check out more Knead Some Sweets content!Browse Knead Some Sweets recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.