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Lighter Pumpkin Cheesecake Bars with Gingersnap Crust

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These lighter pumpkin cheesecake bars feature a creamy, spiced filling with a gingersnap crust, made healthier with Greek yogurt. Perfect for fall gatherings, they come together in about 30 minutes of active prep time.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt
  • 12 ounces reduced-fat cream cheese, softened
  • 1 cup plain Greek yogurt (2% recommended)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup cold heavy cream (for optional topping)
  • 1 tablespoon powdered sugar (for optional topping)
  • 1/4 teaspoon vanilla extract (for optional topping)
  • Extra gingersnap crumbs for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving overhang on two sides. Lightly spray with cooking spray.
  2. Make the crust: Pulse gingersnaps in a food processor until fine crumbs form. In a medium bowl, combine crumbs, melted butter, sugar (if using), and salt. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes until fragrant and edges darken. Remove and let cool. Keep oven on.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides.
  5. Beat in Greek yogurt and brown sugar until well combined, about 1 minute. Scrape bowl again.
  6. Add pumpkin puree, eggs, vanilla, pumpkin pie spice, cinnamon, and salt. Mix on low speed until just combined. Do not overmix.
  7. Pour filling over crust and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 35-40 minutes until edges are set and center jiggles slightly like firm Jell-O.
  9. Cool completely at room temperature on a wire rack, about 1 hour.
  10. Cover and refrigerate for at least 4 hours, preferably overnight.
  11. Lift bars out using parchment handles. Cut into 16 squares with a sharp knife, wiping blade between cuts. Serve cold with whipped cream and extra gingersnap crumbs if desired.

Notes

Room temperature ingredients are essential for a smooth filling. Do not overbake; the center should still jiggle slightly. For clean slices, chill overnight and wipe the knife between cuts. For a water bath alternative, place a shallow pan of hot water on the lower oven rack to prevent cracking.

Nutrition

Keywords: pumpkin cheesecake bars, lighter cheesecake, gingersnap crust, fall dessert, Thanksgiving dessert, healthy cheesecake

Find it online: https://evadinnerideas.com/lighter-pumpkin-cheesecake-bars-with-gingersnap-crust-50-chars/