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Best Easy Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars with a crunchy gingersnap crust are the ultimate fall dessert. Creamy pumpkin cheesecake filling sits atop a spiced, buttery crust for a crowd-pleasing treat that’s quick and easy to make.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon salt (only if using unsalted butter)
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your 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 with non-stick spray.
  2. Make the crust: In a medium bowl, combine the gingersnap crumbs, 1/4 cup sugar, and salt. Pour in the melted butter and stir with a fork until the mixture looks like wet sand and holds together when pressed. Press this mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
  3. Bake the crust for 10 minutes until fragrant and slightly darker around the edges. Remove from the oven and let cool while you make the filling. Leave the oven on.
  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 2 minutes. Scrape down the sides of the bowl.
  5. Add the sugars: Add both granulated and brown sugar to the cream cheese. Beat on medium speed until well combined and fluffy, about 2 more minutes.
  6. Mix in the pumpkin and wet ingredients: Add the pumpkin puree, eggs (one at a time), and vanilla extract. Beat on low speed just until combined. Do not overmix.
  7. Add the spices and flour: Sprinkle in the pumpkin pie spice, cinnamon, and flour. Mix on low speed for about 30 seconds until everything is incorporated. Scrape the bowl one more time.
  8. Pour the filling over the crust: Gently pour the pumpkin cheesecake filling over the pre-baked crust. Use a spatula to spread it evenly to the edges. Tap the pan gently on the counter a few times to release air bubbles.
  9. Bake the bars for 35-40 minutes. The edges should look set and slightly puffed, while the center will still jiggle slightly when you gently shake the pan. If the top starts browning too quickly, tent loosely with foil after 25 minutes.
  10. Cool completely: Remove from the oven and place on a wire rack. Let the bars cool at room temperature for 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  11. Slice and serve: Once fully chilled, use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and use a sharp knife to cut into 16 squares. Wipe the knife between each slice for clean cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overbake; the center should still jiggle slightly when done. Chill for at least 4 hours (preferably overnight) for clean slices. Press the crust firmly to prevent crumbling. For a gluten-free version, use gluten-free gingersnap cookies. For a vegan adaptation, use vegan cream cheese, flax eggs, and coconut oil.

Nutrition

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

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