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Cozy Pumpkin Cheesecake Bars with Gingersnap Crust

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These cozy pumpkin cheesecake bars feature a spiced gingersnap crust and a silky pumpkin cheesecake filling. They’re the perfect fall dessert—simple to make, budget-friendly, and guaranteed to impress.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) heavy cream (optional, for topping)
  • 1 tablespoon powdered sugar (optional, for topping)
  • Additional crushed gingersnaps for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly spray with non-stick spray if desired.
  2. In a medium bowl, combine 2 cups gingersnap crumbs, 5 tablespoons melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until the mixture looks like wet sand.
  3. Press the crust mixture firmly and evenly into the prepared pan using the bottom of a measuring cup or a flat-bottomed glass. Bake for 10 minutes, then set aside to cool slightly.
  4. In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add 3/4 cup sugar and 1 teaspoon vanilla extract. Beat on medium speed until combined, about 1 minute. Scrape the bowl again.
  6. Add the eggs one at a time, beating on low speed just until incorporated after each addition. Do not overmix.
  7. Add 1 cup pumpkin puree, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon salt. Beat on low speed until just combined. Scrape the bowl.
  8. Pour the filling over the pre-baked crust and spread evenly. Gently tap the pan on the counter to release air bubbles.
  9. Bake at 350°F for 35-40 minutes, until the edges are set and the center jiggles slightly when shaken. Start checking at 30 minutes.
  10. Cool the pan on a wire rack to room temperature, about 1-2 hours.
  11. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  12. When ready to serve, lift the bars out using the parchment paper handles. Cut into 16 squares (4×4) with a sharp knife, wiping the knife clean between cuts.

Notes

For best results, ensure cream cheese and eggs are at room temperature. Do not overmix the batter to prevent cracking. The bars taste even better the next day. For gluten-free, use gluten-free gingersnaps. For dairy-free, use plant-based cream cheese and butter.

Nutrition

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

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