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Creamy Pumpkin Cheesecake Bars

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Silky and rich pumpkin cheesecake bars with a spicy gingersnap crust and a decadent caramel drizzle, perfect for cozy fall gatherings.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs (about 30 cookies, crushed finely)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 16 oz (450g) cream cheese, softened
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (use dairy-free if needed)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar, packed
  • 4 tablespoons unsalted butter (for caramel)
  • 1/4 cup heavy cream
  • Pinch of salt (for caramel)
  • 1/2 teaspoon vanilla extract (for caramel)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Crush gingersnap cookies into fine crumbs using a food processor or rolling pin.
  3. In a medium bowl, combine gingersnap crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and clump together.
  4. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until set and fragrant. Let cool slightly.
  5. In a large bowl, beat softened cream cheese until smooth and fluffy, about 2-3 minutes.
  6. Add granulated sugar and beat until combined and creamy.
  7. Add eggs one at a time, mixing well after each addition. Then add vanilla extract and sour cream, beating until smooth.
  8. Mix in pumpkin puree and spices (cinnamon, ginger, nutmeg, cloves, salt). Beat until fully incorporated, avoiding overmixing.
  9. Pour filling over the warm gingersnap crust and spread evenly.
  10. Bake bars for 40-45 minutes until center is set but slightly jiggly. A toothpick should come out mostly clean with a few moist crumbs.
  11. Cool bars completely in the pan on a wire rack, then chill in the fridge for at least 3 hours or overnight.
  12. To make caramel drizzle, melt butter and brown sugar in a small saucepan over medium heat, stirring frequently.
  13. Once melted and bubbling, slowly whisk in heavy cream and salt. Cook until smooth and slightly thickened, about 3-4 minutes.
  14. Remove from heat and stir in vanilla extract.
  15. Drizzle caramel over chilled cheesecake bars before serving using a spoon or piping bag.
  16. Slice into 16 bars using a sharp knife warmed under hot water and wiped dry for clean edges.

Notes

Use room temperature cream cheese and eggs for smooth batter. Crush gingersnap cookies finely for uniform crust. Avoid overbaking to prevent cracks. Chill bars at least 3 hours or overnight for best texture. Warm knife under hot water before slicing for clean edges. For gluten-free, substitute almond flour in crust. For dairy-free, use dairy-free cream cheese, sour cream, and coconut cream in caramel.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, caramel drizzle, fall dessert, easy pumpkin dessert, creamy cheesecake bars

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