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Easy Pumpkin Cheesecake Bars: Best Gingersnap Crust Recipe

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These Easy Pumpkin Cheesecake Bars with Gingersnap Crust are a quick and delicious fall dessert, featuring a spicy, crunchy gingersnap crust and a creamy, tangy pumpkin cheesecake filling. Perfect for weeknights or holiday gatherings, they come together in under 30 minutes of active prep time.

Ingredients

Scale
  • 2 cups (about 8 ounces) gingersnap cookies, finely crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces (two 8-ounce blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two sides. Spray the parchment lightly with non-stick spray.
  2. Make the crust: Put the gingersnap cookies in a ziploc bag and crush them with a rolling pin until you have fine crumbs (or use a food processor). Pour the crumbs into a medium bowl, add the melted butter, 2 tablespoons of sugar, and a pinch of salt. Stir with a fork until everything is evenly moistened.
  3. Press the crust into the pan: Dump the crumb mixture into your prepared pan. Use the bottom of a measuring cup or a flat glass to press it down firmly and evenly. Pop the pan in the fridge while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl.
  5. Add the sugar: Add the ¾ cup of sugar and beat until combined, another 30 seconds. Scrape the bowl again.
  6. Add the eggs one at a time: Beat in the first egg on low speed until just combined. Then add the second egg and beat until smooth. Do not overmix.
  7. Add the pumpkin and flavorings: Add the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix on low speed until everything is combined and the filling is smooth.
  8. Pour the filling over the crust: Take the crust out of the fridge. Pour the cheesecake filling over the crust and spread it evenly with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  9. Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan.
  10. Cool completely: Let the bars cool in the pan on a wire rack for about 1 hour. Then transfer the pan to the refrigerator and chill for at least 3 hours, or overnight.
  11. Cut and serve: Use the parchment paper overhang to lift the entire block of cheesecake bars out of the pan. Place it on a cutting board. Use a sharp knife to cut into squares. For clean cuts, wipe the knife clean between each cut.

Notes

Don’t overmix the filling to avoid cracks. Use room temperature ingredients for a smooth filling. Press the crust firmly to prevent crumbling. Do not overbake; the center should still jiggle. Chill for at least 3 hours for clean cuts. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese and butter alternatives.

Nutrition

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

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