Pumpkin Cheesecake Bars

These pumpkin cheesecake bars with a gingersnap crust are creamy and decadent, with just the right amount of fall flavors coming from the pumpkin swirl and spicy gingersnap crust.

They would make a fantastic dessert idea for Halloween or Thanksgiving, too! For more great pumpkin recipes, try my Pumpkin Spice Biscotti, Pumpkin Chocolate Cheesecake, or my Ultimate Pumpkin Bread recipe.

A Pumpkin Swirl with Two Batters

• The great thing about this dessert is how it tastes like a mash-up between pumpkin pie and cheesecake. So you have that great decadent creamy cheesecake texture, with a burst of pumpkin flavor.
• When the two batters are swirled together, they form a beautiful decorative top.
• For a variation on this recipe, try my Key Lime Cheesecake Bars, a great springtime dessert! Or my Raspberry Swirl Cheesecake, a great dessert idea for Christmas or Valentine’s Day.

Ingredients:

• Cream Cheese Normally, when making my Raspberry Cheesecake Recipe, I typically use whipped cream cheese for the lightness it provides. But for cheesecake bars, I prefer the regular brick cream cheese because it gives them a bit more structure. Make sure the cream cheese is at room temperature to avoid lumps.
• White Granulated Sugar. I don’t use too much sugar in these because the gingersnap crust is pretty sweet, and it’s better for the cream cheese filling to complement the crust rather than compete with it.
• Sour Cream always adds a nice tang to cheesecake recipes, or a good substitute for sour cream is crème fraîche. Or you could make your cheesecake bars without sour cream; they would just be a bit denser, but still good.
• Eggs I use two room-temperature eggs to make sure they combine well with the cream cheese. If you forget to take the eggs out, place them in a bowl of warm water for 5 minutes and they will come up to room temperature.
• Vanilla Extract or you could also use 1-2 vanilla beans as well.
• Kosher Salt will enhance all the flavors.
• Flour I add 3 tablespoons of flour to the cheesecake batter of these bars to help them set up better in the fridge and make them easier to slice too.
• Pure Pumpkin Puree, not pumpkin pie filling. They look very similar in the store. But the difference between canned pumpkin and canned pumpkin pie filling is big! The canned pumpkin, or “pure pumpkin puree”, is unsweetened and not spiced, whereas the pumpkin pie filling is sweetened and spiced, so you can use it directly in a pie, but you can’t control the level of sweetness or spice, which I prefer to control myself, depending upon the recipe. You’ll have leftover puree if buying a 15-ounce can, but you can put it to good use in my Easy Zucchini Bread Recipe or my Pumpkin Scone Recipe.
• Pumpkin Pie Spice In the States we can buy this spice blend easily, but outside the U.S.A it can be hard to find. Not to worry, I have a recipe for Homemade Pumpkin Pie Spice which is a cinch to make at home.
• Brown Sugar to sweeten the pumpkin filling
• Gingersnaps for the crust. I really love the Triple Ginger Gingersnaps from Trader Joe’s because they have chunks of crystallized ginger, which add a delicious little burst of chewy ginger flavor to the crust. Alternatively, you could use graham cracker crumbs for a traditional graham cracker crust, or chocolate wafer cookies would also be great.
• Melted Butter I use 3 tablespoons for a slightly firm and crispy crust but use two tablespoons for a more crumbly crust.

Step#1: Make the Gingersnap Crust

• Preheat oven to 325°F (165°C). Line a 9 x 9 (23cm) brownie pan with two cut sheets of parchment paper laid down in opposite directions. Set aside.
• Place gingersnaps in a food processor, pulse until crumbs form.
• Then add butter; pulse until combined, then transfer crumbs to prepared pan.
• Tamp down the crumbs to a single, compacted layer and bake at 325°F for 8-9 minutes. Set aside to cool.

Step#2: Make the Cheesecake Filling

• In the bowl of a stand mixer with the paddle attachment (or a hand mixer on low speed to get going, then once incorporated, increase to medium speed), combine the cream cheese and sugar, and beat until smooth.
• Add the sour cream, beat to combine.
• Add eggs, one at a time, beating in between each addition.
• Add salt and vanilla extract, and beat to combine.
• Add flour, and beat until just combined. Set aside.

Step#3: Make the Pumpkin Filling

• In a separate bowl, stir together the pumpkin, brown sugar, pumpkin pie spice, vanilla, and salt.
• Then add 1/4 cup (60 ml) of the cream cheese mixture to the pumpkin mixture, whisk to combine.
• Pour the cream cheese mixture into the prepared pan, smoothing out with a spatula.
• Then dollop pumpkin filling with a small spoon or mini cookie scoop all over the top, spacing about 16 dollops 1/2 inch apart, and run a skewer through the pumpkin dots vertically and horizontally until a swirled pattern forms.

Bake the Cheesecake in a Brownie Pan

• I like to use a removable-bottom cheesecake pan for this recipe, which you can easily buy on Amazon.
• If you don’t have a removable-bottom square cheesecake pan, bake your pumpkin bars in a 9×9 baking pan lined with parchment paper.
• The parchment paper will prevent the cheesecake from sticking to the sides of the pan while it bakes in the oven.
• But it will also make the cheesecake easier to remove from the pan once it’s cooled.
• Simply lift the cheesecake out of the pan, with two hands, from the parchment paper overhangs.

Step#4: Bake the Cheesecake Bars

• Bake at 325°F (165°C) for 35-40 minutes, until set and slightly jiggly. Do not over-bake, or the cheesecake will crack. Then allow to cool.
• Refrigerate overnight, uncovered, and then slice into nine squares.
• Wipe off the knife after each slice to create clean cuts.

How Long to Refrigerate Cheesecake to Set

• The first step in setting up your cheesecake is to make sure it cools completely on the counter, or until just warm, but not hot. If you put the cheesecake in the refrigerator while it’s still hot, it will crack due to the sudden temperature drop.
• Then place it in the refrigerator, still in its pan, uncovered so that condensation does not form.
• Refrigerate it for at least 4 hours to set. It will continue to firm up as it refrigerates.
• It should be firm to the touch and not jiggly; that’s how you know it’s set.
• Personally, I always allow for overnight refrigeration because it will be nicely set, chilled, and much easier to slice cleanly with a sharp knife.

Slicing the Cheesecake

• Place the cheesecake on a cutting board and peel back the parchment paper.
• Make sure you have a sharp Chef’s knife to cut through the three layers, especially the cookie crust, which will be crisp and a bit harder to slice than the interior layers.
• Cut the bars into nine squares.
• Or slice the squares again, on the diagonal, to create triangles, which are better for a large gathering or Halloween party where other desserts may be served.
• My decadent Baked Chocolate Donuts would be a great addition to these bars for a Halloween Party!