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Best Easy Pumpkin Cheesecake Bars with Gingersnap Crust

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These quick and easy pumpkin cheesecake bars feature a spicy gingersnap crust and a creamy pumpkin filling. They come together in under 20 minutes of active prep time and are perfect for fall weeknights or any time you crave a comforting dessert without the fuss.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces of cookies)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 16 ounces (2 blocks) cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
  2. Crush the gingersnaps until you have 2 cups of fine crumbs. In a medium bowl, combine the crumbs, 2 tablespoons of sugar, and a pinch of salt. Pour in the melted butter and stir with a fork until every crumb is coated.
  3. Dump the crumb mixture into the prepared pan. Use the bottom of a measuring cup or a flat glass to press it down firmly and evenly. Bake for 10 minutes, then set aside to cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth (about 2 minutes). Scrape the sides and bottom of the bowl. Add the sugar and beat for another minute until fluffy.
  5. Add the pumpkin puree, vanilla, pumpkin pie spice, and cinnamon. Beat on low until combined. Add the eggs one at a time, beating on low just until the yolk disappears.
  6. Pour the filling over the warm crust. Spread it gently into an even layer. Give the pan a few gentle taps on the counter to release any air bubbles.
  7. Bake at 350°F for 35-40 minutes. The edges should look set and slightly puffed, but the center should jiggle like Jell-O when you gently shake the pan.
  8. Let the bars cool on a wire rack for 1 hour at room temperature. Then, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, but overnight is best.
  9. Once fully chilled, lift the bars out of the pan using the parchment overhang. Place on a cutting board. Use a sharp, thin-bladed knife to cut into 16 squares. Wipe the knife clean between cuts for the neatest edges.

Notes

For best results, use room temperature cream cheese and eggs. Do not overbake; the center should jiggle slightly. For cleaner cuts, dip the knife in hot water and wipe dry between cuts. These bars taste even better on day two.

Nutrition

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

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