Description
A creamy, spiced no-bake dessert featuring a gingersnap crust and a light pumpkin cheesecake filling. Ready in just 20 minutes of active prep time, these bars are perfect for holidays or busy weeknights.
Ingredients
Scale
- 2 cups (240g) gingersnap cookies, crushed
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon ground ginger
- 24 ounces (680g) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) heavy whipping cream
- 15 ounces (425g) can 100% pure pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease with butter spray.
- Crush gingersnap cookies into fine crumbs using a food processor or a Ziploc bag with a rolling pin.
- In a medium bowl, mix the cookie crumbs, melted butter, 2 tablespoons sugar, and 1 teaspoon ground ginger until it resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Refrigerate while making the filling.
- In a large bowl, beat the softened cream cheese and 1 cup sugar on medium-high speed until completely smooth and creamy, scraping down the sides as needed.
- Reduce mixer speed to low and add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix just until combined.
- In a separate cold bowl, whip the heavy cream on high speed until stiff peaks form.
- Add one-third of the whipped cream to the pumpkin mixture and stir gently to lighten. Then, gently fold in the remaining whipped cream using a spatula until no white streaks remain.
- Pour the filling over the chilled crust and spread evenly. Tap the pan to remove air bubbles.
- Cover with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until firm.
- Lift the bars out of the pan using the parchment sling. Slice into squares with a sharp knife, wiping the blade between cuts.
Notes
Ensure cream cheese is fully softened to avoid lumps. Use cold bowls for whipping cream to ensure it holds stiff peaks. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For clean slices, wipe the knife with a damp cloth between cuts. These bars taste better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 22
- Sodium: 250
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: no-bake, pumpkin cheesecake, fall dessert, gingersnap crust, easy dessert, holiday dessert, make-ahead dessert