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Creamy Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars feature a crunchy gingersnap crust and a silky pumpkin filling. They’re the perfect easy fall dessert that disappears first at every gathering.

Ingredients

Scale
  • 2 cups (about 200g) crushed gingersnap cookies
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240g) pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1/2 cup (120ml) heavy cream (optional topping)
  • 1 tablespoon powdered sugar (optional topping)
  • Caramel sauce, for drizzling (optional topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving 2 inches overhanging on two opposite sides. Lightly grease the parchment.
  2. Make the crust: In a food processor, pulse gingersnap cookies into fine crumbs. Transfer to a medium bowl, add sugar and salt, then pour in melted butter. Stir until every crumb is coated. Press mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides and bottom of bowl. Add sugar and beat for another minute until fluffy. Add pumpkin puree, eggs (one at a time, beating well after each), vanilla, pumpkin pie spice, cinnamon, and flour. Beat on low speed just until combined. Do not overmix.
  4. Assemble and bake: Pour filling over warm crust and spread evenly with a spatula. Tap the pan gently on the counter to release air bubbles. Bake at 350°F (175°C) for 40-45 minutes, until edges are set and center jiggles slightly. If top browns too fast, tent loosely with foil after 30 minutes.
  5. Cool and chill: Place pan on a wire rack and cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
  6. Cut and serve: Use parchment handles to lift the block out of the pan. Place on a cutting board. Use a sharp knife (wipe clean between cuts) to slice into 9 or 16 bars. For clean cuts, dip knife in hot water and dry before each slice.

Notes

For best results, make these a day ahead—they taste better after 24 hours in the fridge. The center should still jiggle slightly when you remove from the oven; it will firm up as it cools. Do not overmix the filling to prevent cracks. For gluten-free version, use gluten-free gingersnap cookies. For vegan adaptation, use vegan cream cheese, flax eggs, and vegan butter.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, easy cheesecake bars, pumpkin dessert, Thanksgiving dessert

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