Gingersnap Pumpkin Cheesecake Bars

A gingersnap crust makes this bar dessert a perfect holiday fit. Luscious pumpkin cheesecake makes the dessert recipe ideal for fall. The combination is one you'll crave all year, so make it any time.

Gingersnap Pumpkin Cheesecake Bars
Photo: Brie Passano
Prep Time:
35 mins
Bake Time:
35 mins
Cool Time:
60 mins
Chill Time:
2 hrs
Total Time:
4 hrs 10 mins
Servings:
36
Yield:
36 bars

Ingredients

  • Nonstick cooking spray

  • 1 ¾ finely crushed gingersnaps (about 35 cookies)

  • 1 tablespoon sugar

  • cup butter, melted

  • 2 8 ounce pkg. cream cheese, softened

  • 1 ½ cup sugar

  • 3 eggs

  • 1 15 ounce can pumpkin

  • 1 teaspoon vanilla

  • ½ teaspoon pumpkin pie spice

  • ¼ teaspoon salt

  • ½ cup semisweet chocolate pieces (3 oz.), melted (optional)

Directions

  1. Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat foil with cooking spray. For crust, in a medium bowl combine gingersnap crumbs and the 1 Tbsp. sugar. Stir in melted butter. Firmly pat crumb mixture into the bottom of the prepared pan.

  2. For filling, in a large bowl beat cream cheese with a mixer on medium until smooth. Beat in 1 1/2 cups sugar until combined. Add eggs, one at a time, beating on low after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Spoon pumpkin filling over crust, spreading evenly.

  3. Bake 35 to 40 minutes or until edges are puffed and filling is just set in center. Cool completely in pan on a wire rack.

  4. If desired, drizzle chocolate over uncut bars. Cover and chill 2 to 24 hours. Use the edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.*

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.

*Tip

To cut bars into wedges, cut the 13x9-inch rectangle in half crosswise, then in half again lengthwise. Cut wedges from each quarter by cutting pieces at different angles.

Nutrition Facts (per serving)

132 Calories
7g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 132
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 33mg 11%
Sodium 110mg 5%
Total Carbohydrate 16g 6%
Total Sugars 11g
Protein 2g
Vitamin C 0.5mg 3%
Calcium 24mg 2%
Iron 0.7mg 4%
Potassium 71mg 2%
Folate, total 10.5mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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