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Spiced Pumpkin Cheesecake Bars with Gingersnap Crust

This dessert features a creamy pumpkin filling infused with black cardamom, layered over a crunchy gingersnap crust. Baked until set and topped with a spicy swirl, it has a firm, crumbly base and a smooth, flavorful center with dark ripples for a spooky Halloween presentation.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gingersnap cookies for crust
  • 1/4 cup unsalted butter melted
  • 1 cup pumpkin puree cooked and pureed pumpkin
  • 8 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 1/2 teaspoons black cardamom pods ground
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves optional
  • 1/2 cup sour cream or Greek yogurt
  • 2 teaspoons vanilla extract
  • for topping dark chocolate or bittersweet chocolate optional for swirl

Equipment

  • 9x13 inch baking pan
  • food processor or blender
  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheet

Method
 

  1. Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  2. Mix the crushed cookies with melted butter until evenly coated and the mixture resembles wet sand.
  3. Press this mixture firmly into the bottom of a greased 9x13 inch baking pan to form an even crust. Chill in the refrigerator while preparing the filling.
  4. In a large bowl, beat the softened cream cheese with a whisk until smooth and creamy, free of lumps.
  5. Add the pumpkin puree and sugar to the cream cheese, stirring until well combined and smooth.
  6. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture should thicken slightly and become shiny.
  7. Grind the black cardamom pods into a fine powder using a spice grinder or mortar and pestle, then stir into the filling along with cinnamon and cloves if using.
  8. Gently fold in the sour cream and vanilla extract until the mixture is smooth and homogeneous.
  9. Pour the pumpkin filling over the chilled crust, spreading evenly with a spatula. If desired, swirl melted dark chocolate into the batter for a marbled effect.
  10. Bake in a preheated oven at 350°F (175°C) for about 40–45 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
  11. Remove from oven and let cool completely in the pan on a wire rack, then chill in the fridge for at least 2 hours or overnight for best flavor and texture.
  12. Cut into bars and serve, garnished with extra chocolate or a sprinkle of cinnamon if desired. Enjoy the rich, spiced pumpkin flavor with a crunchy crust and creamy filling.

Notes

Make sure to chill the bars thoroughly to set the filling; the flavors will develop as they sit. For added spooky effect, decorate the tops with ghostly shapes or spooky sprinkles.