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Lighter Pumpkin Cheesecake Bars with Gingersnap Crust

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These lighter pumpkin cheesecake bars feature a spicy gingersnap crust and a creamy, tangy filling made with Greek yogurt and cottage cheese. They’re a guilt-free fall treat that even pumpkin skeptics love.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 30 cookies, finely crushed)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 8 ounces reduced-fat cream cheese, softened
  • ½ cup plain Greek yogurt (2% or full-fat)
  • ¼ cup cottage cheese (small-curd)
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Make the crust: Crush the gingersnap cookies into fine crumbs. Transfer to a medium bowl, add melted butter, sugar, and salt, and stir until evenly moistened.
  3. Press the crust into the prepared pan firmly and evenly. Bake for 10 minutes, then set aside to cool slightly.
  4. Blend the cottage cheese and Greek yogurt in a food processor or blender until completely smooth, about 30 seconds.
  5. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add sugar and beat for another minute.
  6. Beat in the eggs one at a time on low speed until just combined. Add pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and salt, and mix until just incorporated.
  7. Gently fold the cottage cheese-yogurt blend into the pumpkin mixture using a rubber spatula until no streaks remain.
  8. Pour the filling over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 35-40 minutes, until edges are set and center jiggles slightly when shaken.
  10. Cool completely on a wire rack, about 1 hour. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Once fully chilled, lift the bars out using the parchment overhang. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts.

Notes

Room temperature ingredients are key for a smooth filling. Don’t overmix the batter to avoid cracks. Chill time is non-negotiable for clean slices. Use a hot knife for neat cuts.

Nutrition

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

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