Best 2 Gingersnap Crusted Pumpkin Pie Cheesecake Bars Recipes

Gingersnap crusted pumpkin pie cheesecake bars are a delicious and festive dessert perfect for any occasion. With a buttery gingersnap crust, a creamy pumpkin pie filling, and a rich cheesecake topping, these bars are sure to be a hit. They are also relatively easy to make, making them a great option for busy home cooks. If you are looking for a treat to wow your friends and family, gingersnap crusted pumpkin pie cheesecake bars are the perfect choice.

Let's cook with our recipes!

MARBLED PUMPKIN CHEESECAKE BARS WITH A GINGERSNAP CRUST

Marbled Pumpkin Cheesecake Bars With a Gingersnap Crust image

I made these for Thanksgiving 2006, and they were a hit! Delicious crust and creamy filling. You get the best of both worlds (pumpkin pie and cheesecake) without the hassle of preparing a "real" cheesecake.

Provided by Chef Itchy Monkey

Categories Cheesecake

Time 1h

Yield 12-15 squares, 12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups finely crushed gingersnaps
1/4 cup finely chopped pecans
1/4 cup butter, melted
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup canned pumpkin
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs

Steps:

Preheat oven to 325°.
Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look.
Bake for 25 to 30 or until center is just set.
Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.

Nutrition Facts : Calories 509.5, Fat 29.9, SaturatedFat 14.9, Cholesterol 119.2, Sodium 471.4, Carbohydrate 54.6, Fiber 1.5, Sugar 31, Protein 7.5

PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST

Pumpkin Cheesecake in a Gingersnap Crust image

Pumpkin cheesecake with ginger snap crust - an old classic recipe.

Provided by Shelley

Categories Fruits and Vegetables Vegetables Squash

Time 10h

Yield 8

Number Of Ingredients 13

Ingredients

1 ½ cups gingersnap cookie crumbs
¾ cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 ½ cups canned solid pack pumpkin
½ cup heavy cream
⅓ cup maple syrup
1 tablespoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
4 eggs

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

Nutrition Facts : Calories 793 calories, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g

Tips:

If you don't have time to make your own gingersnap crust, you can use a pre-made one. Just be sure to choose one that is sturdy enough to hold the weight of the cheesecake and pumpkin filling.
If you don't have a food processor, you can crush the gingersnaps in a resealable plastic bag using a rolling pin.
For a creamier cheesecake, use full-fat cream cheese. You can also use low-fat or non-fat cream cheese, but the cheesecake will be less rich and creamy.
Make sure the cream cheese and eggs are at room temperature before you start baking. This will help the cheesecake to bake evenly and prevent it from cracking.
Don't overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking and overcooking.
Let the cheesecake cool completely before serving. This will help the cheesecake to set and firm up.

Conclusion:

This gingersnap crusted pumpkin pie cheesecake is a delicious and festive dessert that is perfect for any occasion. The gingersnap crust adds a unique and flavorful twist to the classic pumpkin pie cheesecake. This cheesecake is sure to be a hit with your family and friends.