“Let them give thanks to the Lord for his unfailing love and his wonderful deeds for mankind, for he satisfies the thirsty and fills the hungry with good things . . .” Psalm 107:8-9
Anytime I ever order pumpkin cheesecake at a restaurant, I’m always disappointed. Most of the time it doesn’t have a nice pumpkin taste, kind of bland. Pumpkin Cheesecake Bars will not disappoint you. It has the taste of fall and the holidays and is so easy to prepare.
Cheesecake in itself is pretty easy to make until you have to deal with the springform pan (which many do not own). In some recipes, you have to deal with covering the pan with foil and placing it in a water bath. Some recipes you have to leave it in the oven for a certain amount of time with the oven opened….sometimes it’s just too much effort.
No worries about all that with Pumpkin Cheesecake Bars. All you have to do is make the crust which takes no time at all and prepare the batter and bake it, chill it and cut it and you have a perfect dessert without all the hassle.
Add some whipped cream and you literally will be in pumpkin heaven with this dessert.
Mama Fawn’s Tips. . .
- Make sure the cream cheese is at room temperature. This makes it not only easy to beat but you will have a smooth batter.
- To make the gingersnap crumbs, I take gingersnap cookies and process it until they are finely ground.
- At the end of making the batter, make sure you fold the batter from the bottom to make sure all of it is incorporated.
- Cool completely before placing into the refrigerated or the top will get mushy.
Pumpkin Cheesecake Bars
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes50
minutesIngredients
2 cups gingersnap crumbs
4 tbsp butter, melted
3 (8 oz) cream cheese, softened
1 cup sugar
3 eggs
1 can pumpkin puree
1 tsp vanilla
1 tsp cinnamon
Directions
- Preheat the oven to 350 degrees.
- Line a 9×13 in. baking pan with parchment paper, allowing two of the sides to overhang 2 inches.
- Combine the gingersnaps and melted butter in a medium bowl. Press the mixture into the bottom and slightly up the sides of the prepared pan.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside on a cooling rack until needed.
- Reduce oven heat to 325 degrees.
- Beat cream cheese and sugar in a large mixing bowl until fluffy. Beat in eggs, one at a time. Add pumpkin, vanilla and cinnamon and mix well, making sure the batter is thoroughly combined.
- Pour filling on top of the prepared crust and spread evenly.
- Check to ensure your oven has cooled to 325 degrees then place the cheesecake bars in the oven and bake for about 40 minutes or until edges have set but center still moves slightly. The cheesecake will firm up as it cools.
- Remove the bars from the oven and cool completely. Refrigerate for several hours or overnight.
- When ready to serve, use the parchment overhang to lift the cheesecake bars from the pan and transfer to a flat surface.
- Using a large knife, slice the cheesecake into 12 squares, wiping the knife clean with a damp cloth between slices. Enjoy!
