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Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars feature a spicy gingersnap crust and a rich, tangy filling. They’re an easy, no-water-bath fall dessert that’s perfect for make-ahead entertaining.

Ingredients

Scale
  • 2 cups (about 8 ounces) gingersnap cookie crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (two 8-ounce blocks) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 8 ounces) canned pumpkin puree
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 2 tablespoons sour cream (optional, for swirl)
  • Whipped cream, for serving (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. Make the gingersnap crust: Place gingersnap cookies in a food processor and pulse until fine crumbs form. Transfer to a medium bowl, add melted butter and 2 tablespoons sugar, and stir until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool. Reduce oven temperature to 325°F (163°C).
  3. Make the cream cheese layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add ½ cup sugar and beat until combined, about 1 minute. Add eggs one at a time, beating on low speed just until incorporated. Stir in vanilla extract. Set aside.
  4. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, ½ cup sugar, egg, pumpkin pie spice, and cinnamon until smooth.
  5. Assemble the layers: Pour the cream cheese mixture over the cooled crust and spread evenly. Gently spoon the pumpkin mixture over the top in dollops. Use a butter knife or skewer to gently swirl the two layers together (or spread evenly for distinct layers).
  6. Bake at 325°F (163°C) for 35 to 40 minutes, until edges are set and center jiggles slightly when shaken. Do not over-bake.
  7. Cool on a wire rack for 1 hour at room temperature, then refrigerate for at least 4 hours, preferably overnight.
  8. Once fully chilled, lift bars out using parchment handles. Slice into squares with a sharp knife, wiping the knife clean between cuts. Serve cold or at room temperature, topped with whipped cream if desired.

Notes

Room-temperature ingredients are crucial for a smooth batter. Press the crust firmly to prevent crumbling. Chill overnight for best texture and clean slices. Bars can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, easy cheesecake bars, pumpkin dessert, no water bath cheesecake

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