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Easy Kid-Approved Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a warm, spicy gingersnap crust and a creamy pumpkin filling. They’re kid-approved, budget-friendly, and perfect for busy weeknights or holiday dessert tables.

Ingredients

Scale
  • 2 cups (about 200g) crushed gingersnap cookies
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) canned pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 2 tablespoons (16g) all-purpose flour
  • ½ cup (120ml) heavy cream, whipped with 1 tablespoon powdered sugar (optional topping)
  • A light dusting of cinnamon or extra crushed gingersnaps (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving a little overhang on two opposite sides.
  2. Make the crust: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Transfer to a medium bowl. Pour in the melted butter, sugar, and salt, and stir with a fork until every crumb is moistened. The mixture should look like wet sand and hold together when squeezed.
  3. Press the crust into the pan: Dump the crumb mixture into your prepared pan. Use the bottom of a measuring cup or a flat glass to press it down firmly and evenly. Bake the crust for 10 minutes, then set it aside to cool slightly.
  4. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  5. Add the sugar and pumpkin: Add the sugar and beat until combined, then add the pumpkin puree and beat again until smooth and uniform.
  6. Add the eggs one at a time: Crack each egg into a small bowl first, then add to the mixture. Beat on low speed after each addition until just combined. Do not overbeat.
  7. Mix in the vanilla, spices, lemon juice, and flour: Add the vanilla, pumpkin pie spice, lemon juice, and flour. Beat on low until just combined. Scrape down the sides and bottom of the bowl.
  8. Pour the filling over the crust: Pour the cheesecake filling over the pre-baked crust. Use a spatula to spread it evenly to the edges. Tap the pan gently on the counter a few times to release air bubbles.
  9. Bake the bars: Place the pan in the preheated oven and bake for 35 to 40 minutes. The edges should look set and slightly puffed, but the center should still jiggle just a little when you gently shake the pan.
  10. Cool completely: Place the pan on a cooling rack and let it cool to room temperature, about 1 hour. Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Cut and serve: Once chilled, lift the bars out of the pan using the parchment overhang. Place on a cutting board and use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for neat edges.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to avoid cracks. The bars need at least 4 hours to chill, but overnight is best for clean slices and deeper flavor. Use a hot knife for clean cuts. For a gluten-free version, use gluten-free gingersnaps and gluten-free flour. For a dairy-free version, use dairy-free cream cheese and vegan butter.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, kid-friendly dessert, fall dessert, Thanksgiving dessert, easy cheesecake bars

Find it online: https://noshbelle.com/easy-kid-approved-pumpkin-cheesecake-bars-with-gingersnap-crust/