These pumpkin cheesecake bars with a gingersnap crust are the perfect easy to make thanksgiving dessert that doesn't require as much work or time as a large cheesecake, but with all the same perfect taste!
Preheat oven to 325 F. Spray and line a 8x8 pan with parchment paper, allowing some to hang over the edge.
To Make the Crust
Place gingersnap cookies in a food processor and blend until no cookie chunks are left. Add sugar and melted butter and pulse until combined.
Pour into the bottom of your baking pan and press down to create a firm and even crust layer. Set aside.
To Make Pumpkin Cheesecake
In a large bowl beat the cream cheese until soft. Then beat in the sugar mixture until completely smooth.
Add pumpkin, sour cream and vanilla and mix on low until combined.
Add flour and spices and mix again. Beat eggs in a separate bowl and then mix in last. Make sure not to over mix, or your cheesecake might crack on the top.
Pour the mixture into the prepared pan. Bake for 40-45 minutes, or until there is just a slight wiggle in the middle of the cheesecake.
Remove from the oven and allow to cool to room temperature, which should take a few hours. Cover the pan, and chill in the fridge for at least 4 hours or overnight.
When ready to serve, slice into desired size of squares and serve with whipped cream.
Make sure all ingredients are room temperature before beginning to mix the cheesecake filling.Graham crackers or oreo cookies could be subbed out for the gingersnaps if preferred. Just measure out 2 cups of the crumbs.Store leftovers in an airtight container in the fridge for up to 5 days. Cheesecake bars also freeze well. To freeze, cool the cheesecake bars fully. Place the cheesecake (sliced or whole) in a freezer safe container. Freeze for up to 3 months, thaw in the fridge before serving.