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Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars Recipe
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★★★★★

4.8 from 30 reviews

Delicious Pumpkin Cheesecake Bars featuring a gingersnap cookie crust with a smooth, spiced pumpkin cream cheese filling. Perfect for fall gatherings or any time you crave a seasonal treat with a rich, creamy texture and warm spices.

Ingredients

Scale

Crust

  • 1¾ cup gingersnap cookie crumbs (about 40 small cookies)
  • 8 tbsp unsalted butter (melted)
  • 2 tbsp brown sugar (tightly packed)
  • ¼ tsp cinnamon

Cheesecake Filling

  • 1¼ cup heavy cream (cold)
  • 16 oz full-fat cream cheese (room temperature)
  • ½ cup white granulated sugar
  • ¾ cup powdered sugar (sifted)
  • 1 cup canned pumpkin purée
  • 2 tsp pumpkin pie spice
  • ½ tbsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Prepare Pan: Line a square baking dish with parchment paper or foil, ensuring a generous overhang on the sides to allow easy removal of the bars later.
  2. Make the Crust: In a large bowl, combine gingersnap cookie crumbs, melted butter, brown sugar, and cinnamon. Mix thoroughly until combined. Press the mixture firmly and evenly into the bottom of the prepared baking dish using the bottom of a glass. Freeze to set while preparing the filling.
  3. Whip Heavy Cream: Pour cold heavy cream into a mixing bowl. Using a handheld or stand mixer with a whisk attachment, beat the cream on high speed (7-10) until stiff peaks form, approximately 4-5 minutes. The whipped cream should hold its shape when the beaters are lifted. Refrigerate until ready to fold into the filling.
  4. Cream the Cheese and Sugar: In a clean mixing bowl, beat the room temperature cream cheese and granulated sugar using a paddle attachment on medium-low speed (2-3) until smooth and creamy, about 2-3 minutes. Scrape down the bowl as needed.
  5. Add Flavorings: Add sifted powdered sugar, pumpkin purée, pumpkin pie spice, vanilla extract, and salt to the cream cheese mixture. Beat on low speed (1-2) for 1-2 minutes until fully combined.
  6. Combine with Whipped Cream: Gently fold the whipped cream into the pumpkin cream cheese mixture, careful not to deflate the whipped cream, until the color and texture are homogenous.
  7. Assemble and Chill: Pour the filling over the crust in the baking dish. Smooth the top with a spatula or the back of a spoon. Cover tightly with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight, to allow the cheesecake to set properly.
  8. Serve: Use the parchment or foil edges to lift the cheesecake out of the pan. If the cheesecake is too soft, freeze for 20-30 minutes until firmer. Cut into bars and serve immediately. Store leftovers refrigerated.

Notes

  • Use full-fat cream cheese for the best texture and flavor.
  • Ensure heavy cream is cold before whipping for best results.
  • Sift powdered sugar to prevent lumps in the filling.
  • Do not over-mix when folding in whipped cream to keep bars light and airy.
  • Bars can be stored in the refrigerator for up to 4 days or frozen for longer storage.

Nutrition

Keywords: pumpkin cheesecake bars, no-bake pumpkin dessert, fall desserts, pumpkin desserts, easy cheesecake bars

Find it online: https://nataliereeve.com/pumpkin-cheesecake-bars-recipe/