Description
These Pumpkin Spice Cheesecake Bars with a crunchy gingersnap crust combine the rich flavors of pumpkin spice and creamy cheesecake, making them a perfect fall treat!
Ingredients
1 ½ cups gingersnap cookie crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup pumpkin puree
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup sour cream
Instructions
1.
2. 1. Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
3. 2. In a bowl, combine gingersnap cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
4. 3. Press the mixture into the bottom of the prepared baking pan to form the crust.
5. 4. In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree and brown sugar, mixing until well combined.
6. 5. Add eggs one at a time, mixing well after each addition. Then stir in vanilla, cinnamon, nutmeg, ginger, cloves, and salt.
7. 6. Fold in the sour cream until fully incorporated.
8. 7. Pour the pumpkin cheesecake filling over the crust and spread evenly.
9. 8. Bake for 30-35 minutes or until the center is set and doesn’t jiggle.
10. 9. Allow to cool at room temperature, then refrigerate for at least 4 hours before cutting into bars.
11. 10. Serve chilled and enjoy!
Notes
For a festive touch, top with whipped cream and a sprinkle of cinnamon before serving.
These bars can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin, cheesecake, gingersnap, dessert, fall