Pumpkin Cheesecake Bars
These rich and creamy pumpkin cheesecake bars are the perfect dessert for fall gatherings. With a delightful gingersnap crust and a luscious filling, they are sure to impress your family and friends!
Equipment
- food processor
- 9x13 inch baking dish
- Hand mixer
Ingredients
Crust:
- 12 ounces crushed gingersnap cookies
- 1/2 cup chopped, toasted pecans
- 7 tablespoons melted butter
Filling:
- 24 ounces cream cheese 3 packages (8 oz. each), softened
- 1 can pumpkin puree (15 oz.)
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 pinch salt
- 1 tablespoon vanilla extract
- 2 large eggs at room temperature
Toppings:
- Caramel sauce for drizzling
- Chopped toasted pecans for topping
- Whipped cream for serving
Instructions
- Preheat your oven to 325°F.
For Crust:
- In a food processor, blend the crushed gingersnap cookies with chopped pecans until finely ground. Combine with melted butter and mix thoroughly.
- Prepare a 9x13 inch baking dish by lining it with parchment paper or foil. Firmly press the crust mixture into the bottom of the dish.
For Filling:
- In a large bowl, use a hand mixer to beat the cream cheese until smooth and creamy.
- Add pumpkin puree, sugar, cinnamon, nutmeg, allspice, and salt. Mix until all ingredients are well blended.
- Incorporate the vanilla extract and eggs into the mixture, blending until just smooth to avoid over-mixing.
- Pour the prepared cheesecake filling over the crust and spread it evenly with a spatula.
- Bake in the preheated oven for 30 to 35 minutes, until the edges look firm and the center remains slightly jiggly.
- Allow the bars to cool at room temperature for about 2 hours, then refrigerate them for at least 8 hours to set completely.
To Serve:
- Once chilled, slice the bars, drizzle with caramel sauce, and garnish with whipped cream and additional pecans. Enjoy!