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Easy Kid-Approved Pumpkin Cheesecake Bars

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These Kid-Approved Pumpkin Cheesecake Bars with Gingersnap Crust are a quick and easy fall dessert made with simple ingredients. Perfect for bake sales, family dinners, or holiday tables, they feature a warm, spicy gingersnap crust and a creamy pumpkin cheesecake filling that’s perfectly balanced.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon salt (optional)
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) heavy cream (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • 1/2 teaspoon vanilla extract (for topping, optional)
  • Caramel sauce for drizzling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9 inch baking pan with parchment paper, leaving some overhang on two sides.
  2. Make the crust: If using whole gingersnaps, crush them in a food processor until you have fine crumbs. In a medium bowl, combine the gingersnap crumbs, sugar, and salt. Pour in the melted butter and stir until every crumb is moistened. Press this mixture firmly into the bottom of your prepared pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you make the filling. Keep the oven on.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy — about 2 minutes. Scrape down the sides of the bowl. Add the sugar and beat until combined, another minute. Add the pumpkin puree and mix until smooth.
  5. Add the eggs one at a time, beating on low speed after each addition until just combined. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix on low until everything is incorporated.
  6. Pour the pumpkin cheesecake filling over the pre-baked crust. Use a spatula to spread it evenly to the edges. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Bake for 35-40 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  8. Place the pan on a cooling rack and let it cool to room temperature — about 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, or overnight.
  9. Once fully chilled, use the parchment paper handles to lift the entire block out of the pan. Place on a cutting board and use a sharp knife to cut into squares. Wipe the knife clean between cuts for the neatest edges. Serve cold or at room temperature.
  10. Optional: Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Top each bar with a dollop of whipped cream and a drizzle of caramel sauce.

Notes

Use full-fat cream cheese for best texture. Room temperature ingredients are important to avoid lumps. Do not overmix the filling to prevent cracks. Chilling for at least 4 hours is essential for clean slices. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese and plant-based butter. Bars can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, bake sale recipe, easy pumpkin dessert, kid-friendly dessert

Find it online: https://sunnysavory.com/easy-kid-approved-pumpkin-cheesecake-bars/