Description
Pumpkin Cheesecake Bars made with a homemade graham cracker and gingersnap crust. Topped with whipped cream and a sprinkle of cinnamon. It is the perfect dessert for fall!
Ingredients
- FOR THE PUMPKIN CHEESECAKE BARS:
- ¾ cups Graham Crackers, Crumbled
- ¾ cups Gingersnaps, Crumbled
- 3 Tablespoons Butter, Melted
- 16 ounces, weight Cream Cheese
- 4 Tablespoons Brown Sugar
- ½ teaspoons Vanilla Extract
- ¼ teaspoons Cinnamon
- 1 pinch Nutmeg
- ⅛ teaspoons Salt
- 1 cup Canned Pumpkin Puree
- 2 whole Eggs
- FOR THE WHIPPED CREAM:
- 1 cup Heavy Cream
- ½ Tablespoons Sugar
Preparation
For the pumpkin cheesecake bars:
Preheat oven to 350ºF.
Combine graham crackers, gingersnaps and melted butter in a small bowl. Mix with your hands or a fork until combined (it should feel like wet sand).
Spread the crust into the bottom of a 9 x 9-inch pan. Bake for 15 minutes until the crust is slightly brown. Let cool for a couple of minutes.
Meanwhile, add cream cheese and brown sugar to a stand mixer with the paddle attachment. Cream for about 3–5 minutes until smooth and fluffy. Add vanilla, cinnamon, nutmeg, salt and pumpkin. Mix on medium speed for about a minute until combined. Add in eggs and mix again until combined, making sure to scrape the sides of the bowl.
Pour the batter into the cooled crust. Bake at 350ºF for 30 minutes or until edges look firm and the middle can still giggle. Allow the bars to cool and then place in the refrigerator to firm up. This takes at least 2 hours.
When ready to serve, cut into 9 equal squares and serve with the fresh whipped cream on top of each square. Sprinkle with cinnamon if desired.
For the whipped cream:
Combine the heavy cream and the sugar in a stand mixer with the whisk attachment. Beat on high speed until the cream forms soft peaks, about 2–3 minutes.
