Description
Creamy pumpkin cheesecake bars include a buttery gingersnap crust and an optional whipped cream topping. Prepare the crust and filling in approximately 25 minutes, then chill for at least six hours before cutting into 16 squares.
Ingredients
Scale
For the Gingersnap Crust
- 2 cups fine gingersnap cookie crumbs
- ¼ cup granulated sugar
- 7 tablespoons unsalted butter, melted
For the Pumpkin Cheesecake Filling
- 16 oz full-fat block cream cheese, softened
- 1 cup plain canned pumpkin purée, measured before gently blotting away surface moisture
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup heavy whipping cream, cold, measured before whipping
Optional Toppings
- Additional whipped cream
- Crushed gingersnap cookies
- Ground cinnamon
Instructions
- Prepare the Crust
Line a 9-inch square pan with parchment paper, leaving an overhang on two sides. Mix the gingersnap crumbs, granulated sugar, and melted butter until evenly moistened. Press firmly into an even layer across the bottom of the pan. Refrigerate while making the filling. - Mix the Pumpkin Filling
Beat the softened cream cheese until smooth. Add the pumpkin purée, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat until evenly combined, scraping the bowl as needed. - Whip the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. Stop when the peaks hold their shape and the cream is still smooth. - Fold and Assemble
Fold the whipped cream into the pumpkin mixture in two or three additions using a spatula. Once combined, spread the filling over the chilled crust and smooth the surface. - Chill Until Firm
Cover without touching the filling and refrigerate for at least six hours, or overnight. If the center is still loose, continue refrigerating before slicing. - Slice and Serve
Carefully lift the chilled cheesecake from the pan using the parchment. Cut into 16 squares with a sharp knife, wiping the blade between cuts. Garnish shortly before serving and keep the remaining bars refrigerated.
Notes
- Pan size: An 8-inch square pan produces taller bars. Chill until firm throughout.
- Pumpkin: Use plain pumpkin purée. Measure one cup, then gently blot away surface moisture without adding more pumpkin afterward.
- Cream cheese and cream: Soften the cream cheese before mixing; keep the heavy whipping cream cold.
- Prep Time: 25 minutes
- Chill Time: 6 hours (minimum)
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: Per Bar
- Calories: 310
- Sugar: 19g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g