Pumpkin Cheesecake Bars with Gingersnap Crust

Introduction

Pumpkin Cheesecake Bars with Gingersnap Crust are the perfect blend of creamy cheesecake, warm pumpkin spice, and the delightful crunch of a spiced cookie crust. These bars offer all the flavor of a traditional pumpkin cheesecake but in a much easier, handheld form. The gingersnap crust adds a bold, zesty kick that balances the rich and silky pumpkin cheesecake layer on top. They’re ideal for autumn gatherings, potlucks, or Thanksgiving dessert tables when you want something festive yet fuss-free.

Why I Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. Instead of the hassle of baking a full cheesecake with a water bath and long cooling times, these cheesecake bars are simple, quick, and forgiving. The gingersnap crust has the perfect crunch and spice, while the pumpkin cheesecake filling is velvety and smooth. Each bite is like a perfect slice of fall, with the cozy spices of pumpkin pie and the indulgent creaminess of cheesecake.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• It’s easy to make ahead – great for busy holidays.
• The bars cut beautifully and travel well.
• It combines two beloved desserts – pumpkin pie + cheesecake – into one irresistible bite.
• The gingersnap crust adds a punch of flavor you don’t get from a regular graham cracker crust.

Recipe Information

• Preparation Time: 25 minutes
• Baking Time: 40–45 minutes
• Cooling/Chilling Time: 2 hours minimum
• Total Time: ~3 hours 15 minutes
• Servings: 16 bars
• Calories per Serving: ~280–320 kcal
• Cuisine: American
• Course: Dessert

Ingredients

For the Gingersnap Crust:

• 2 cups (200 g) gingersnap cookies, finely crushed
• 1/4 cup (55 g) unsalted butter, melted
• 2 tablespoons granulated sugar

For the Pumpkin Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
• 1/4 cup (60 ml) sour cream
• 2 teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Topping:

• Whipped cream or a drizzle of caramel sauce

Simple Cooking Directions

1. Make crust with crushed gingersnaps and butter, press into pan.
2. Beat cream cheese, sugar, eggs, pumpkin, and flavorings into a smooth filling.
3. Pour filling over crust and bake.
4. Cool, chill, slice into bars, and serve.

Step-by-Step Preparation Method

1. Prepare the Pan & Oven

• Preheat oven to 325°F (163°C).
• Line a 9x9-inch square baking pan with parchment paper, leaving some overhang for easy lifting later.

2. Make the Gingersnap Crust

1. Crush gingersnap cookies into fine crumbs (food processor or rolling pin method).
2. Mix crumbs with melted butter and sugar until combined.
3. Press firmly into the bottom of prepared pan.
4. Bake crust for 8 minutes, then set aside to cool slightly.

3. Make the Cheesecake Filling

1. In a large bowl, beat softened cream cheese until smooth and creamy.
2. Add sugar and beat until combined.
3. Mix in eggs one at a time, followed by pumpkin purée, sour cream, pumpkin spice, vanilla, and salt.
4. Beat until mixture is silky and lump-free.

4. Assemble & Bake

• Pour filling over cooled crust, spreading evenly.
• Bake for 40–45 minutes, until center is just set and edges are slightly puffed.
• Turn off oven, crack the door, and let cheesecake cool gradually for 15 minutes.

5. Chill

• Remove from oven and cool completely at room temperature.
• Refrigerate for at least 2 hours (or overnight) before slicing into bars.

How to Serve

• Slice into squares or rectangles for neat servings.
• Serve chilled, topped with whipped cream, caramel drizzle, or a sprinkle of extra pumpkin spice.
• Pair with coffee, tea, or mulled cider for the perfect fall dessert.

Additional Recipe Tips

• Use room temperature cream cheese for a smooth filling.
• Don’t overmix after adding eggs – it prevents cracking.
• Line your pan with parchment for easy removal and clean slices.
• Chill thoroughly before slicing for neat edges.

Variations

• Swirl Version – Reserve 1/4 cup cheesecake batter, swirl it into pumpkin layer before baking.
• Nutty Crust – Add 1/2 cup finely chopped pecans to gingersnap crust.
• Chocolate Twist – Add 1/2 cup melted white chocolate into the filling.
• Mini Cheesecake Bites – Bake in muffin tins with liners for individual servings.
• Maple Flavor – Add 1 tablespoon maple syrup to the filling.

Freezing and Storage

• Storage: Keep bars covered in the refrigerator for up to 5 days.
• Freezing: Wrap bars individually in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge before serving.

Special Equipment Needed

• 9x9-inch baking pan
• Parchment paper
• Food processor or rolling pin (to crush gingersnaps)
• Electric mixer (hand or stand)
• Mixing bowls
• Spatula

Conclusion

Pumpkin Cheesecake Bars with Gingersnap Crust are a festive, creamy, and spiced dessert that’s easier than traditional cheesecake but just as indulgent. With a zesty, crunchy base and smooth pumpkin-spiced filling, they’re the ultimate fall treat for family gatherings, potlucks, or Thanksgiving feasts. These bars store and freeze beautifully, making them a convenient make-ahead dessert. One bite and you’ll understand why they’re destined to become a seasonal favorite.