Ingredients:

For the Gingersnap Crust:

2 cups gingersnap cookies, crushed
1/4 cup unsalted butter, melted
2 tbsp sugar

For the Pumpkin Ricotta Cheesecake Filling:

1 cup ricotta cheese
1 cup cream cheese, softened
1 cup pumpkin purée (not pie filling)
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of salt

For Garnish (optional):

Whipped cream
Crushed gingersnap cookies
A sprinkle of cinnamon

Instructions:

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
Make the crust: In a bowl, combine crushed gingersnap cookies, melted butter, and sugar. Press the mixture into the bottom of the prepared dish to form an even layer. Bake for 10 minutes until the crust is firm. Set aside to cool.
Prepare the filling: In a large bowl, beat the ricotta and cream cheese until smooth. Add in the pumpkin purée, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, and salt. Beat until fully combined and creamy.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake for 35-40 minutes, or until the center is set but slightly jiggles when shaken.
Cool completely, then refrigerate for at least 4 hours (preferably overnight) before slicing into bars.
Serve chilled and garnish with whipped cream, a sprinkle of cinnamon, and crushed gingersnaps for extra crunch.

Pumpkin Ricotta Cheesecake Bars: Shopping List Ready! 🎃🍰

Indulge in the ultimate fall treat with these Pumpkin Ricotta Cheesecake Bars featuring a crunchy gingersnap crust and creamy pumpkin filling. To make your baking experience even easier, here’s a handy shoppable list with all the ingredients you’ll need. Grab them all and get baking! 🛒👇

Shop the Ingredients: