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Perfect Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a crunchy gingersnap crust, a creamy pumpkin layer, and a tangy cheesecake swirl. They’re easy to make, perfect for fall gatherings, and deliver that satisfying crackle with every bite.

Ingredients

Scale
  • 2 cups (about 8 oz) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 1 cup (245g) pumpkin puree
  • 8 oz (226g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (55g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Spray lightly with nonstick spray.
  2. Make the crust: In a food processor, pulse gingersnap cookies into fine crumbs. In a medium bowl, combine crumbs, 2 tablespoons sugar, and ¼ teaspoon salt. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Start the pumpkin layer: In a large bowl, beat 8 oz cream cheese with an electric mixer on medium until smooth, about 1 minute. Add ½ cup granulated sugar and brown sugar; beat until fluffy, about 2 minutes. Scrape down sides. Add eggs one at a time, beating on low after each. Add pumpkin puree, 1 teaspoon vanilla, pumpkin pie spice, cinnamon, and ¼ teaspoon salt. Mix on low until smooth.
  4. Make the cheesecake swirl: In a small bowl, beat 4 oz cream cheese with ¼ cup granulated sugar until smooth. Add egg yolk and ½ teaspoon vanilla; mix until combined.
  5. Assemble the bars: Pour pumpkin mixture over pre-baked crust and spread evenly. Drop spoonfuls of cheesecake swirl on top (8-10 dollops). Use a butter knife or offset spatula to swirl in a figure-eight pattern; do not over-swirl.
  6. Bake on the middle rack for 35-40 minutes, until edges are set and center jiggles slightly. If top browns too fast, tent with foil for the last 10 minutes.
  7. Cool completely on a wire rack for at least 1 hour at room temperature. Then refrigerate for at least 4 hours, or overnight.
  8. Slice and serve: Lift bars out using parchment overhang. Place on a cutting board and slice into 16 squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Don’t skip the parchment paper for easy removal. Room temperature ingredients are crucial for a smooth batter. Press the crust firmly to prevent crumbling. Watch for the jiggle in the center to avoid overbaking. Chill overnight for best texture and flavor.

Nutrition

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

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