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Best Easy Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars with a gingersnap crust are a happy accident turned into a beloved fall dessert. The spicy, buttery crust pairs perfectly with the creamy, spiced pumpkin cheesecake filling for a crowd-pleasing treat.

Ingredients

Scale
  • 2 cups (about 8 ounces) crushed gingersnap cookies
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon salt
  • 16 ounces (two 8-ounce blocks) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 cup (245g) canned pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Crushed gingersnaps or candied pecans for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment.
  2. In a food processor, pulse the gingersnap cookies until fine crumbs. Transfer to a medium bowl. Add 1/4 cup sugar and 1/4 teaspoon salt, stir to combine. Pour in melted butter and mix with a fork until all crumbs are evenly moistened.
  3. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly. Leave the oven on.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add 3/4 cup sugar and beat for another minute until fluffy.
  5. Add pumpkin puree, 1 teaspoon vanilla extract, pumpkin pie spice, cinnamon, and 1/4 teaspoon salt. Beat on low speed until just combined.
  6. Add eggs one at a time, beating on low speed after each addition until just incorporated. Scrape down the bowl after each egg.
  7. Pour the filling over the pre-baked crust. Spread evenly to the edges. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 35 to 40 minutes, until edges are set and center is slightly jiggly. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
  9. Remove from oven and place on a wire rack to cool completely at room temperature, about 1 hour. Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Once fully chilled, use the parchment overhang to lift the bars out of the pan. Place on a cutting board. Slice into 24 bars (6 rows by 4 rows) using a sharp knife, wiping clean between cuts.
  11. Serve cold or at room temperature, topped with whipped cream and a sprinkle of crushed gingersnaps or candied pecans.

Notes

For clean slices, chill overnight. Use room temperature ingredients for a smooth filling. Pre-baking the crust prevents sogginess. If cracks appear, cover with whipped cream.

Nutrition

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

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