Gingersnap-Crusted Pumpkin Pie Cheesecake Bars

This is a decadent fall dessert, perfect for bringing along to holiday potlucks! The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the filling. These pumpkin pie cheesecake bars can be made ahead and frozen until ready to thaw and serve.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 231 Calories

Ingredients

• 1 cup white sugar
• 1 ½ teaspoons vanilla extract
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 3 (8 ounce) packages cream cheese, softened
• 6 tablespoons butter, melted
• 2 teaspoons pumpkin pie spice
• ⅔ cup canned pumpkin
• cooking spray
• 3 whole eggs
• 2 ½ cups gingersnap cookie crumbs

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.

Step 2

Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.

Step 3

Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.

Step 4

Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.

Step 5

Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.

Step 6

Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.

Step 7

Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.

Step 8

Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.

Step 9

Cut into 24 bars. Refrigerate any leftover bars.