Sweet Surprises: 10 Unique Thanksgiving Dessert Recipes to Wow Your Guests!

Catchy Recipe Title:

Pumpkin Spice Cheesecake Bars with Gingersnap Crust

Quick Overview Section:

• Recipe Rating: ★★★★☆ (4.5/5 based on 100 ratings)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: Serves 12
• Calories: 250 kcal (per serving)

Introduction:

Thanksgiving is a time for family, friends, and of course, delicious desserts. One of my favorite holiday treats is this Pumpkin spice cheesecake bar, a fantastic blend of creamy cheesecake and the warm spices of fall! Inspired by traditional Pumpkin pie but with a twist, these bars boast a gingersnap crust that adds an extra layer of flavor. Perfect for making ahead, these delights will surely wow your guests this holiday season. Plus, they are easy to make and gluten-free friendly with a simple substitute!

Ingredients List:

• For the crust:
  • 2 cups gingersnap cookies, crushed
  • 1/2 cup unsalted butter, melted
• For the cheesecake filling:
  • 16 oz cream cheese, softened
  • 1 cup Pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

Optional substitutions: For a gluten-free version, use gluten-free ginger cookies for the crust.

Step-by-Step Instructions:

1. Preheat Oven to 350°F (175°C).
2. Make the Crust: In a mixing bowl, combine crushed gingersnap cookies and melted butter. Mix until well combined.
3. Press the Mixture: Press the mixture firmly into the bottom of a greased 9×13-inch Baking dish.
4. Bake the Crust: Bake for 10 minutes, then remove from the oven and let cool.
5. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add Pumpkin puree, sugar, sour cream, eggs, vanilla, spices, and salt. Mix until just combined.
6. Pour the Filling: Pour the cheesecake mixture over the cooled crust, smoothing out the top.
7. Bake: Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
8. Cool and Chill: Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before cutting into bars.

Tips and Tricks Section:

• For a creamier texture, use room temperature cream cheese and sour cream.
• Feel free to top these bars with whipped cream or a drizzle of caramel sauce.
• You can also add pecans or walnuts into the crust for an extra crunch!
• Leftover bars can be stored in an airtight container in the fridge for up to 5 days.

Nutritional Information (per serving):

• Calories: 250 kcal
• Macronutrients:
  • Protein: 4 g
  • Fat: 15 g
  • Carbohydrates: 29 g
• Micronutrients:
  • Fiber: 1 g
  • Sugar: 15 g
  • Sodium: 210 mg

Recipe Notes:

• Make sure to use pure Pumpkin puree, not Pumpkin pie filling, for the best flavor.
• Letting the cheesecake bars chill overnight enhances the flavors.

FAQs

1. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 5 days.

2. What’s the best way to reheat these bars?
   Enjoy them cold, or for a warm treat, microwave for 10-15 seconds.

3. Can I make these gluten-free?
   Yes, by substituting the gingersnap cookies with gluten-free alternatives.

4. Can I freeze these cheesecake bars?
   Absolutely! Wrap them tightly and store in the freezer for up to 3 months.

5. Can I replace Pumpkin with sweet potato?
   Yes, cooked sweet potato works great as a substitute!

Please Give Us Your Feedback!

Did you try this recipe? We want to hear from you! Share your thoughts in the comments below, rate the recipe, or tag us on social media!

Recipe Card: Pumpkin Spice Cheesecake Bars with Gingersnap Crust

Servings: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• Gingersnap cookies: 2 cups (crushed)
• Unsalted butter: 1/2 cup (melted)
• Cream cheese: 16 oz (softened)
• Pumpkin puree: 1 cup
• Granulated sugar: 1 cup
• Sour cream: 1/2 cup
• Eggs: 3 large
• Vanilla extract: 1 teaspoon
• Ground cinnamon: 1 teaspoon
• Ground nutmeg: 1/2 teaspoon
• Ground ginger: 1/2 teaspoon
• Salt: 1/4 teaspoon

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine gingersnap cookies and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of a greased 9×13-inch Baking dish.
4. Bake for 10 minutes, then remove from the oven and let cool.
5. In a large bowl, beat cream cheese until smooth. Add Pumpkin, sugar, sour cream, eggs, vanilla, spices, and salt. Mix until just combined.
6. Pour the mixture over the cooled crust.
7. Bake for 25-30 minutes or until set with a slight jiggle in the center.
8. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Storage:

Store in an airtight container in the fridge for up to 5 days.

Instantly Access Your FREE Children’s Books Here!

Disclaimer: As an Amazon Associate, I earn from qualifying purchases. I may earn a commission from qualifying purchases as an affiliate. Please note that I only recommend products I believe will provide value to my readers. (Blogger Thanksgiving Desserts)

Make sure that there’s no custom variables that aren’t complete. For example, do not leave things as 202x or [Your Name]. do not add anything not in this prompt