Pumpkin Cheesecake Bars with Gingersnap Crust

A creamy pumpkin cheesecake bar baked over a crisp gingersnap crust, then chilled until cleanly sliceable. It is designed for make-ahead serving with classic fall spice and a sturdy bar texture.

By Julienne

Cook time: 50 minutes

Servings: 12

Ingredients

• 5 g unsalted butter melted
• 250 g gingersnap cookies finely crushed
• 80 g unsalted butter melted
• 25 g granulated sugar
• 2 g fine salt
• 450 g cream cheese softened to room temperature
• 425 g pumpkin puree
• 150 g light brown sugar packed
• 2 each large eggs room temperature
• 60 g sour cream room temperature
• 10 ml vanilla extract
• 3.5 g ground cinnamon
• 2 g ground ginger
• 1 g ground nutmeg
• 15 g all-purpose flour
• 120 g whipped cream for serving

Instructions

1. Heat the oven to 175°C. Line a 9x9-inch square pan with parchment, leaving overhang on two sides for lifting. If needed, lightly brush the pan with a little of the measured butter before lining to help the parchment stick. Oven is fully preheated and the pan is lined.
2. Make the crust: combine the gingersnap crumbs, melted butter, granulated sugar, and salt in a medium bowl until the crumbs look evenly moistened. Press firmly and evenly into the prepared pan, including the corners. The crust holds together when pressed and covers the pan in an even layer.
3. Bake the crust for 8 minutes, just until fragrant and slightly set, then set it aside while you make the filling. Keep the oven on. The crust is set at the edges and smells toasted, not burnt.
4. In a large bowl, beat the cream cheese until smooth with no visible lumps. Add the pumpkin puree, brown sugar, eggs, sour cream, vanilla, cinnamon, ginger, nutmeg, and flour. Mix on low speed or by hand just until combined and glossy, scraping the bowl as needed. The filling is smooth, thick, and evenly orange with no streaks of cream cheese.
5. Pour the filling over the warm crust and smooth the top into an even layer. Tap the pan lightly on the counter once or twice to release large air bubbles. The filling is level and no large bubbles remain on the surface.
6. Bake for 35 to 40 minutes, until the edges are set and the center still has a slight wobble when the pan is gently nudged. Do not overbake; the bars will finish setting as they cool. Edges are firm and the center jiggles slightly, not fluidly.
7. Cool the pan on a wire rack for 1 hour, then refrigerate uncovered until completely chilled, at least 3 hours more. Lift out using the parchment overhang and cut into 12 bars. If desired, top each bar with whipped cream just before serving. The bars are fully cold, firm enough to slice cleanly, and hold their shape on a plate.