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Perfect Pumpkin Cheesecake Bars: Easy Thanksgiving Dessert

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These Perfect Pumpkin Cheesecake Bars feature a buttery ginger snap crust, a creamy cheesecake layer, and a spiced pumpkin filling, all swirled together for a comforting and crowd-pleasing Thanksgiving dessert.

Ingredients

Scale
  • 2 cups (200g) ginger snap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) packed brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the crust: In a medium bowl, combine the ginger snap crumbs, melted butter, sugar, and salt. Stir with a fork until the mixture looks like wet sand and holds together when squeezed.
  3. Press the crust into the pan: Dump the crumbs into your prepared pan and press them down firmly and evenly. Bake for 10 minutes, then set aside to cool slightly.
  4. Start the cheesecake layer: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy — about 2 minutes. Scrape down the sides. Add the sugar and beat for another minute. Add the eggs one at a time, beating on low after each just until combined. Stir in the vanilla.
  5. Set aside 1 cup of the cheesecake mixture. Pour the remaining cheesecake mixture over the pre-baked crust and spread it evenly.
  6. Make the pumpkin layer: In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
  7. Pour the pumpkin layer over the cheesecake: Gently pour it over the back of a spoon to avoid disturbing the cheesecake layer. Spread it evenly.
  8. Add the marbled top: Drop spoonfuls of the reserved cheesecake mixture over the pumpkin layer. Use a butter knife or skewer to gently swirl them together.
  9. Bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  10. Cool completely at room temperature (about 2 hours).
  11. Refrigerate for at least 4 hours, preferably overnight.
  12. Slice and serve: Use the parchment handles to lift the block out of the pan. Use a sharp knife, wiping it clean between cuts, for neat slices.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the cheesecake batter to avoid cracks. The bars taste even better after a day in the fridge. For clean slices, use a hot knife and wipe it clean between cuts.

Nutrition

Keywords: pumpkin cheesecake bars, Thanksgiving dessert, easy pumpkin dessert, ginger snap crust, fall baking

Find it online: https://noshbelle.com/perfect-pumpkin-cheesecake-bars-easy-thanksgiving-dessert/