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Creamy Pumpkin Spice Latte Cheesecake Bars with Gingersnap Crust

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These creamy, spiced cheesecake bars combine the flavors of pumpkin spice latte with a crunchy gingersnap crust, perfect for cozy fall gatherings or a comforting treat.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (for crust)
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar (for filling)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (canned 100% pumpkin, not pie filling)
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ cup sour cream (120 ml)
  • Optional: whipped cream or cinnamon for serving

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Crush 1 ½ cups of gingersnap cookies until fine crumbs form. Mix the crumbs with 6 tablespoons melted unsalted butter and 2 tablespoons granulated sugar until evenly combined.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the back of a spoon or flat-bottomed glass. Bake the crust for 10 minutes, then remove and let cool slightly.
  4. In a large mixing bowl, beat 16 ounces softened cream cheese with ¾ cup sugar until silky and smooth, about 2-3 minutes. Avoid overbeating.
  5. Add eggs one at a time, mixing just until combined after each addition. Mix in pumpkin puree, espresso powder, vanilla extract, and pumpkin pie spice. Fold in sour cream gently until uniform and creamy.
  6. Pour the filling over the baked crust and spread evenly with a spatula.
  7. Bake the bars for 40-45 minutes or until edges are set but the center jiggles slightly when shaken.
  8. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to firm up.
  9. Slice into bars using a sharp knife dipped in hot water and wiped dry between cuts for clean edges.
  10. Serve chilled with a dollop of whipped cream or a sprinkle of cinnamon if desired.

Notes

Avoid overbeating the batter to prevent cracks. Press crust firmly to avoid sandy texture. Bake at a lower temperature to prevent cracking. Chill bars overnight for best slicing and flavor. For stronger coffee flavor, add a tablespoon of cooled brewed espresso to the batter. Substitute gluten-free or vegan ingredients as needed.

Nutrition

Keywords: pumpkin spice latte, cheesecake bars, gingersnap crust, fall dessert, pumpkin dessert, creamy cheesecake, espresso powder, easy dessert

Find it online: https://jodierecipes.com/creamy-pumpkin-spice-latte-cheesecake-bars-easy-homemade-gingersnap-crust-recipe/