Imagine sinking your teeth into a dessert that captures the entire essence of fall in one divine bite! These Gingerbread Pumpkin Cheesecake Bars are not just a treat; they're a sensory journey that combines the warm, spicy notes of gingerbread with the creamy, luxurious texture of cheesecake. Perfect for holiday gatherings, cozy weekend treats, or when you simply want to elevate your dessert game, this recipe will have your friends and family begging for seconds.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 70 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup melted butter
- 2 packages (8 oz each) cream cheese
- 1 cup pumpkin puree
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp clove
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing slight overhang for easy removal.
- In a medium bowl, combine gingerbread cookie crumbs with melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of the prepared baking pan, creating an even, compact base. Use the back of a spoon or flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat cream cheese with an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Gradually add sugar to the cream cheese, mixing on medium speed until fully incorporated and no lumps remain.
- Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and clove to the cream cheese mixture. Mix on low speed until ingredients are just combined, being careful not to overmix.
- Pour the cheesecake mixture evenly over the prepared gingerbread cookie crust, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate the cheesecake bars for at least 2 hours or overnight to allow them to set completely.
- Using the parchment paper overhang, lift the bars out of the pan and cut into 12 even squares.
- Serve chilled and optionally garnish with a sprinkle of cinnamon or whipped cream.
Tips
- Use room temperature cream cheese and eggs for smoother, lump-free mixing.
- Don't overmix the cheesecake batter to prevent a dense, tough texture.
- For the most intense gingerbread flavor, use freshly ground spices if possible.
- Allow the bars to cool completely and chill thoroughly for the best texture and flavor development.
- For clean cuts, use a sharp knife wiped with a hot, damp cloth between slices.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For an extra festive touch, garnish with a light dusting of cinnamon or a dollop of whipped cream before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
