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Best Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a spicy gingersnap crust and a creamy, tangy pumpkin cheesecake filling. They’re easy to make, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (about 240g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 16 ounces (452g) full-fat cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/2 cup (120ml) heavy cream (optional, for topping)
  • 1 tablespoon powdered sugar (optional, for topping)
  • Crushed gingersnaps or candied pecans (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a food processor, pulse the gingersnap cookies until they become fine crumbs. Transfer to a medium bowl and add the sugar and salt. Pour in the melted butter and stir with a fork until every crumb is moistened. The mixture should look like wet sand and hold together when squeezed.
  3. Dump the crumb mixture into the prepared pan. Use the bottom of a flat measuring cup or a glass to press it down firmly and evenly. Bake for 10 minutes, then set aside to cool while you make the filling. Leave the oven on.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the sugar and beat for another 2 minutes until light and fluffy.
  5. Add the pumpkin puree, vanilla, pumpkin pie spice, black pepper, and flour. Beat on low speed until just combined. Add the eggs one at a time, beating on low after each addition until incorporated. Do not overmix.
  6. Pour the filling over the pre-baked crust. Use a spatula to spread it evenly to the edges. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Bake at 350°F (175°C) for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  8. Place the pan on a wire rack and let it cool to room temperature, about 1-2 hours.
  9. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Use the parchment sling to lift the entire block out of the pan. Place it on a cutting board. Use a sharp, thin-bladed knife to cut into 16 squares (4×4 grid). Wipe the knife clean between cuts for neat edges. Serve cold or at room temperature.

Notes

For clean slices, run your knife under hot water, dry it off, then slice. Wipe and reheat between cuts. These bars actually taste better after a night in the fridge as the flavors meld. If you want extra crunch, bake the crust for 12 minutes instead of 10.

Nutrition

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

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