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Perfect Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a creamy pumpkin filling, a tangy cheesecake layer, and a crunchy, spicy gingersnap crust. They’re a crowd-pleasing fall dessert that’s simple to make and perfect for bake sales, potlucks, or holiday gatherings.

Ingredients

Scale
  • 2 cups (about 200g) crushed gingersnap cookies
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces or 425g) pumpkin puree
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Whipped cream (optional, for topping)
  • Caramel drizzle (optional, for topping)
  • Crushed gingersnaps (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine 2 cups crushed gingersnap cookies and 1/4 cup granulated sugar. Pour in 6 tablespoons melted butter and stir until the mixture looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the cheesecake layer: In a large bowl, beat 16 ounces softened cream cheese with 3/4 cup sugar until smooth and creamy, about 2-3 minutes. Add 2 room-temperature eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract. Set aside.
  4. Make the pumpkin layer: In another bowl, combine 1 can pumpkin puree, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Beat until smooth and well combined.
  5. Layer the fillings: Pour the cheesecake mixture over the pre-baked crust and spread it evenly. Carefully spoon the pumpkin mixture over the top. Use a knife or spatula to gently swirl the two layers together with about 5-6 swirls.
  6. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should be set and slightly golden, but the center will still jiggle a little when you shake the pan.
  7. Cool completely: Let the bars cool on a wire rack for about an hour at room temperature. Then transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight.
  8. Cut and serve: Once fully chilled, use the parchment paper overhang to lift the entire block of bars out of the pan. Place on a cutting board. Use a sharp knife to cut into squares. Serve cold or at room temperature.

Notes

Don’t skip the chilling step; the bars need at least 4 hours in the fridge to set properly. Room temperature ingredients are key for a smooth batter. For clean slices, chill completely and wipe the knife between cuts.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, bake sale, pumpkin dessert, cheesecake bars

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