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Pumpkin Cheesecake Bars With Gingersnap Crust

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These pumpkin cheesecake bars combine the creamy richness of cheesecake with the warm spices of pumpkin pie, all layered over a crisp gingersnap crust. They’re easy to make, slice neatly, and are perfect for fall gatherings or holiday dessert tables.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours (including cooling and chilling)
  • Yield: 16 bars
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the Gingersnap Crust:
  • 2 cups gingersnap cookie crumbs (about 30 cookies)
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Pumpkin Cheesecake Filling:
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ¼ cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 large eggs, room temperature

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a food processor, pulse gingersnap cookies into fine crumbs. Add granulated sugar and melted butter; pulse until the mixture resembles wet sand.
  3. Press crust mixture firmly into the bottom of the pan. Bake for 8–10 minutes. Remove and let cool slightly.
  4. In a large bowl, beat softened cream cheese until smooth (about 2 minutes).
  5. Add both sugars and beat until creamy. Mix in pumpkin purée, sour cream, and vanilla; blend until smooth.
  6. Add flour, cinnamon, nutmeg, cloves, and salt. Mix until just combined.
  7. Lightly beat eggs, then add to the batter and mix on low until fully incorporated. Do not overmix.
  8. Pour filling over the pre-baked crust and smooth the top with a spatula.
  9. Bake for 40–45 minutes, until center is mostly set with a slight jiggle.
  10. Cool bars at room temperature for 2–3 hours, then refrigerate at least 4 hours or overnight.
  11. Use parchment overhang to lift bars from the pan. Cut into squares with a clean, sharp knife.

Notes

  • Use pumpkin purée, not pumpkin pie filling, for best flavor and texture control.
  • Avoid overmixing the batter to prevent cracks in the cheesecake.
  • Refrigerating overnight helps the bars set fully and enhances the flavor.
  • Wipe your knife between cuts for clean edges.
  • Double the recipe and use a 9×13-inch pan for a crowd.

Nutrition

Find it online: https://savorymomskitchen.com/pumpkin-cheesecake-bars-with-gingersnap-crust/