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Creamy Pumpkin Cheesecake Bars

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These creamy pumpkin cheesecake bars feature a spicy gingersnap crust and a smooth pumpkin filling topped with a warm maple drizzle, perfect for cozy fall desserts.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookies, finely crushed
  • 6 tbsp (85g) unsalted butter, melted
  • 1 tbsp granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240g) pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup (60ml) pure maple syrup
  • 2 tbsp (28g) unsalted butter, melted
  • 1/4 tsp ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang.
  2. Crush gingersnap cookies until fine crumbs. Mix with melted butter and granulated sugar until mixture feels like wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  4. In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and brown sugar, beating until fluffy.
  5. Mix in pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat just until smooth, avoiding overmixing.
  6. Spread the pumpkin cheesecake filling evenly over the cooled crust, smoothing the top.
  7. Bake for 40-45 minutes until edges are set but center jiggles slightly.
  8. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  9. Whisk together maple syrup, melted butter, and cinnamon for the topping.
  10. Drizzle maple topping over chilled bars before serving. Cut into squares with a sharp knife.

Notes

Use room temperature cream cheese and eggs for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. Chill bars overnight for best flavor and texture. Warm knife under hot water for clean cuts. Maple topping should be drizzled just before serving to keep it fresh and glossy.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, maple topping, fall dessert, easy pumpkin dessert, creamy pumpkin bars

Find it online: https://lucastable.com/creamy-pumpkin-cheesecake-bars-recipe-easy-homemade-gingersnap-crust-with-maple-topping/