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Ultimate Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy, spiced pumpkin cheesecake bars feature a crunchy gingersnap crust that adds warmth and texture. Perfect for Thanksgiving or any fall gathering, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 30–35 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces full-fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 cup pumpkin puree (8 ounces)
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Whipped cream (for serving, optional)
  • Crushed gingersnaps or candied pecans (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 grease the parchment.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a medium bowl and stir in 2 tablespoons sugar and a pinch of salt. Pour in melted butter and stir until moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Make the filling: In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add 3/4 cup sugar and beat until fluffy, about 1 minute.
  4. In a separate bowl, whisk together pumpkin puree, pumpkin pie spice, cinnamon, and 1/4 teaspoon salt. Add to cream cheese mixture and beat on low until combined.
  5. Add eggs one at a time, beating on low after each. Add sour cream and vanilla; mix until smooth.
  6. Pour filling over crust and spread evenly. Tap pan gently to release air bubbles.
  7. Bake for 35-40 minutes, until edges are set but center still jiggles slightly. Cool completely in pan on a wire rack, then refrigerate for at least 4 hours, preferably overnight.
  8. Lift bars out using parchment overhang. Slice into 16 squares, wiping knife clean between cuts. Serve cold or at room temperature with whipped cream and garnish if desired.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix after adding eggs. The bars must chill fully for clean slices. If crust cracks, add more butter next time. For gluten-free, use gluten-free gingersnaps.

Nutrition

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

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