These pumpkin cheesecake bars with a gingersnap crust are an ideal Thanksgiving dessert: easy to prepare, less fussy than a full cheesecake, and full of warm fall flavor. They bake in a single pan, are simple to slice into small or large portions, and don’t require a springform pan—any 8×8 (or similar) baking pan will work.
PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST
These bars combine a crisp, spiced gingersnap crust with a creamy pumpkin cheesecake filling for a dessert that tastes special with minimal effort. They’re perfect for holiday gatherings when you want pumpkin flavor without the work of a full-size cheesecake. Prepare the crust, beat the filling, bake, chill, then cut into squares and top with whipped cream if you like.
INGREDIENTS NEEDED
- Gingersnap Crust
- 2 cups (200 g) gingersnap cookie crumbs (about 35–40 cookies)
- 1/4 cup (50 g) granulated sugar
- 6 tablespoons butter, melted and cooled
- Pumpkin Cheesecake Filling
- 16 oz (454 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) brown sugar
- 1 cup (245 g) pumpkin puree (use pure pumpkin, not pie filling)
- 2 tablespoons sour cream, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs, room temperature
STEP-BY-STEP: HOW TO MAKE THE BARS
Preheat the oven to 325°F (162°C). Lightly spray an 8×8-inch pan and line it with parchment paper, leaving an overhang to lift the finished bars out easily.
Make the crust
Place gingersnap cookies in a food processor and pulse until finely ground. Mix in the granulated sugar and melted butter until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set aside.
Make the pumpkin cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add the granulated and brown sugar and beat until completely smooth.
Beat in the pumpkin puree, sour cream, and vanilla on low speed until combined. Add the flour and spices and mix just until incorporated. In a separate bowl, lightly beat the eggs, then add them to the mixture and mix on low until blended. Avoid overmixing; too much air can cause cracks on the surface.
Pour the filling over the prepared gingersnap crust and smooth the top with a spatula.
Bake for 40–45 minutes at 325°F, or until the center has a slight jiggle when you gently shake the pan—about a two-inch area in the center will still look a bit soft. The top may wobble slightly but should not be liquid. Remove from the oven and cool to room temperature (this can take a few hours). Cover and chill in the refrigerator for at least 4 hours, preferably overnight, to let the cheesecake fully set.
When chilled, lift the bars from the pan using the parchment overhang and slice into squares. Serve plain or topped with whipped cream.
TIPS FOR SUCCESS
- Bring cream cheese, eggs, and sour cream to room temperature for a lump-free filling.
- Use pure pumpkin puree (not pumpkin pie filling) to control sweetness and spice.
- Full-fat cream cheese and sour cream give the best texture and flavor.
- Mix on low speed and stop as soon as ingredients are combined to reduce cracking.
- Substitute graham crackers or Oreo crumbs for the crust if you prefer—measure out 2 cups of crumbs.
HOW TO STORE
Keep cheesecake bars refrigerated in an airtight container for up to 5 days. They also freeze well: cool completely, place whole or sliced bars in a freezer-safe container, and freeze up to 3 months. Thaw in the refrigerator before serving.
HOW TO TELL WHEN THE CHEESECAKE IS DONE
The center should have a gentle jiggle when you lightly shake the pan—the top will wobble as a whole while the outer edges are set. The slightly soft center will continue to firm up as the bars cool and chill.
OTHER PUMPKIN DESSERTS TO TRY
- Best Easy Pumpkin Pie
- Pumpkin Bars with Cinnamon Cream Cheese Frosting
- Pumpkin Texas Sheet Cake
- Easy Pumpkin Bread or Muffins