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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars feature a crunchy gingersnap cookie crust topped with a rich, silky pumpkin filling spiced with ginger and cardamom. They are baked until set and have a smooth, creamy texture with a slightly cracked top, offering a harmonious blend of crunch and velvety sweetness.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups crushed gingersnap cookies about 200 grams
  • 6 tablespoons unsalted butter melted
  • 1 cup light brown sugar
  • ½ cup all-purpose flour
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • 16 oz cream cheese softened
  • 1 cup canned pumpkin pure pumpkin puree
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • 8x8-inch baking pan
  • Food processor or plastic bag and rolling pin
  • Measuring Cups and Spoons
  • Whisk
  • Spatula

Method
 

  1. Preheat the oven to 350°F (175°C). In a food processor or bag, crush the gingersnap cookies into fine crumbs. Pour the crumbs into a bowl and mix with melted butter and 2 tablespoons of light brown sugar until evenly coated.
  2. Press the cookie mixture firmly into the bottom of an 8x8 inch baking pan, creating an even crust. Bake for about 8-10 minutes until fragrant and slightly firm. Let it cool while preparing the filling.
  3. In a large bowl, beat the softened cream cheese with a whisk until smooth and creamy, about 2-3 minutes. Add the remaining light brown sugar, and continue whisking until fluffy.
  4. Mix in the pumpkin puree, granulated sugar, ground ginger, and ground cardamom, whisking until just combined and the mixture is smooth.
  5. One at a time, whisk in the eggs, making sure each is fully incorporated before adding the next. Finish with the vanilla extract, and whisk until the filling is silky and uniform.
  6. Pour the pumpkin cheesecake filling over the cooled cookie crust, smoothing the top with a spatula for an even layer.
  7. Bake for 35-40 minutes, until the edges are set and the center slightly jiggles when gently shaken. The top might crack slightly, which is normal.
  8. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 2 hours or overnight to set fully.
  9. Slice into squares with a sharp knife, serving chilled with optional toppings like whipped cream or a sprinkle of cinnamon if desired.

Notes

For a sturdier crust, chill the crust before adding the filling. The bars taste even better after a day in the fridge, allowing flavors to meld.