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Best Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a crunchy gingersnap crust and a creamy, spiced pumpkin filling. They’re quick, easy, and perfect for fall gatherings, with no water bath required.

Ingredients

Scale
  • 2 cups (240g) crushed gingersnap cookies
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • ½ cup (120ml) heavy cream (optional, for topping)
  • 1 tablespoon powdered sugar (optional, for topping)
  • ¼ teaspoon vanilla extract (optional, for topping)
  • Caramel sauce or crushed gingersnaps for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. In a food processor, pulse gingersnap cookies into fine crumbs. Transfer to a medium bowl. Add melted butter, 2 tablespoons sugar, and ¼ teaspoon salt. Stir until evenly moistened and resembles wet sand.
  3. Press crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes. Set aside to cool slightly. Keep oven on.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add ¾ cup sugar and beat for 1 minute until combined.
  5. Add eggs one at a time, beating on low speed after each addition just until incorporated. Add 1 teaspoon vanilla and beat briefly.
  6. In a small bowl, whisk together pumpkin puree, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Add to cream cheese mixture and beat on low speed until just combined. Scrape bowl and stir by hand to ensure even mixing.
  7. Pour cheesecake filling over pre-baked crust. Spread evenly with a spatula. Gently tap pan on counter to release air bubbles.
  8. Bake at 350°F (175°C) for 35-40 minutes. Edges should be set and slightly puffed, but center should jiggle slightly when shaken.
  9. Cool completely in pan on a wire rack (1-2 hours). Refrigerate for at least 4 hours, preferably overnight.
  10. Use parchment handles to lift the block out of the pan. Place on a cutting board. Slice into 16 squares using a sharp knife, wiping clean between cuts.
  11. Optional: Top each bar with whipped cream (made by beating heavy cream, powdered sugar, and vanilla), caramel sauce, and crushed gingersnaps. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix after adding eggs to prevent cracks. The center should jiggle slightly when done; it will set as it cools. Chill at least 4 hours for clean slices. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese and butter alternative.

Nutrition

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

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