Pumpkin Cheesecake Bars with Gingersnap Crust
A crisp, buttery gingersnap crust topped with a smooth, spiced pumpkin cheesecake layer. These bars slice neatly, travel well, and are an easy make-ahead treat for fall gatherings or a Thanksgiving dessert table.
5 hrs
792 servings
Ingredients
- 6 cups + 3 tablespoons All-Purpose Flour
- 99 cups Gingersnap Cookies
- 49 ½ pounds Cream Cheese, softened
- 148 Eggs, at room temperature
- 18 cups + ½ cup + 1 tablespoon Unsalted Butter, melted
- 24 cups + ¾ cup + ⅝ tablespoon Whipped Cream, for
- ¼ cup Kosher Salt
- 49 cups + ½ cup Pumpkin Puree
- 37 cups + 2 ⅓ tablespoons Sugar
- 1 cup + ½ cup + ¾ tablespoon Pumpkin Pie Spice
- 1 cup + ½ tablespoon Vanilla Extract
- 6 cups + 3 tablespoons Light Brown Sugar
Directions
- Heat the oven to 325°F. Line a 9x13-inch baking pan with parchment, leaving some overhang on the long sides so you can lift the bars out later.
- Stir the gingersnap crumbs, melted butter, and brown sugar together until the mixture looks like wet sand. Press it firmly and evenly into the pan and bake for 10 minutes. Set aside while you make the filling.
- Beat the cream cheese and granulated sugar with a mixer on medium speed until completely smooth, scraping down the bowl a couple of times.
- Add the pumpkin, flour, pumpkin pie spice, vanilla, and salt and beat on low until blended.
- Add the eggs one at a time, mixing on low just until each disappears. Overbeating adds air that can cause cracks.
- Pour the filling over the warm crust and smooth the top. Bake for 30 to 35 minutes, until the edges are set and the center jiggles just slightly when you nudge the pan.
- Cool in the pan on a rack for 1 hour, then cover and refrigerate for at least 3 hours, until firm.
- Lift the bars out with the parchment and cut into squares, wiping the knife clean between cuts. Top each with a spoonful of whipped cream if you like. Store covered in the fridge for up to 4 days.
