Description
These Best Pumpkin Cheesecake Bars combine a spiced gingersnap crust with creamy pumpkin cheesecake swirled on top. Perfect for autumn celebrations, this dessert offers rich, smooth texture with warm fall flavors baked to perfection and chilled for the ideal sliceable bar.
Ingredients
Crust
- Cooking spray
- 2 1/4 cups crushed gingersnap cookies
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Filling
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice (for filling swirl)
Instructions
- Prepare Oven and Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a 13″ x 9″ baking dish with parchment paper, leaving an overhang on two opposite long sides, then grease the parchment with cooking spray to prevent sticking.
- Make the Crust: In a food processor, pulse the gingersnap cookies until they become fine crumbs, about 45 seconds. Add melted butter, sugar, pumpkin pie spice, and kosher salt; pulse another 30 seconds until the mixture looks like wet sand. Pour into the prepared dish and firmly press down using your hands or the back of a measuring cup to evenly form the crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 to 12 minutes until it is deeply golden brown. Remove from the oven and transfer to a wire rack to cool slightly. Reduce the oven temperature to 325°F (163°C) for baking the filling.
- Make the Cheesecake Filling: In a large bowl with a stand mixer fitted with a whisk attachment or using a handheld mixer, beat the softened cream cheese on medium-high speed until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract; beat again until incorporated. Scrape down the bowl to ensure even mixing.
- Add Eggs: Add eggs one at a time to the cream cheese mixture, beating well after each addition to blend thoroughly and maintain a smooth texture.
- Prepare Pumpkin Swirl Mixture: Spread the canned pumpkin puree on a large plate and pat dry as much as possible with paper towels to remove excess moisture. Transfer the dried pumpkin puree to a medium bowl. Scoop 3/4 cup of the cheesecake batter into this bowl along with 1 teaspoon pumpkin pie spice; whisk until fully combined.
- Assemble the Bars: Pour the remaining plain cheesecake batter evenly over the baked crust. Dollop the pumpkin-spiced batter in approximately 8 scoops spaced evenly across the top. Use the back of a fork or spoon to swirl the two batters together 6 to 7 times to create a marbled effect.
- Bake the Filled Bars: Bake at 325°F for about 30 minutes, or until the top is dry, edges are slightly browned, and the center jiggles just slightly when moved. Remove from oven and let cool on a wire rack for 10 minutes.
- Chill: Refrigerate the bars for at least 1 hour and up to 24 hours to allow them to set and firm up for easy slicing.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board and slice into approximately 20 squares. Enjoy chilled.
Notes
- Ensure pumpkin puree is patted dry to prevent excess moisture making the cheesecake filling too soft.
- Use room temperature cream cheese for a smoother batter and to avoid lumps.
- The bars can be stored refrigerated in an airtight container for up to 3 days.
- For a spicier swirl, increase pumpkin pie spice slightly in the filling swirl mixture.
- Allow bars to cool completely before refrigerating for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
