Best Pumpkin Cheesecake Bars
Velvety pumpkin cheesecake on gingersnap crust, baked in water bath. Sliceable, make-ahead autumn dream.
Ingredients
- For the Crust:
- 2 cups gingersnap crumbs
- ¼ cup sugar
- 6 tbsp melted butter
- For the Filling:
- 16 oz cream cheese
- ¾ cup sugar
- 1 cup pumpkin purée
- 3 eggs
- Sour cream + spices
Instructions
- Press crust; pre-bake 10 min.
- Beat cream cheese + sugar.
- Add pumpkin, spices, eggs.
- Water bath 325 °F 45–50 min.
- Cool in oven 1 hr.
- Chill 4+ hrs; slice.
Notes
- Water bath = no cracks.
- Room-temp ingredients.
- Freeze slices up to 2 months.
- Hot knife for clean cuts.
- 9×9 pan = 16 bars.