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Perfect Spiced Pumpkin Cheesecake Bars with Gingersnap Crust

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These Perfect Spiced Pumpkin Cheesecake Bars combine a crunchy gingersnap crust with a creamy, spiced pumpkin cheesecake filling. They’re easy to make, perfect for fall gatherings, and guaranteed to impress.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces (452g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a food processor, pulse gingersnap cookies into fine crumbs. Transfer to a bowl and stir in melted butter, 2 tablespoons sugar, and 1/4 teaspoon salt until moistened.
  3. Press crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool on a wire rack.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add 3/4 cup sugar and beat until light and fluffy. Add 2 eggs one at a time, beating on low after each. Stir in vanilla. Set aside 1 cup of this mixture.
  5. To the remaining cream cheese mixture, add pumpkin puree, brown sugar, remaining egg, cinnamon, ginger, nutmeg, cloves, and 1/8 teaspoon salt. Beat on medium until smooth.
  6. Pour pumpkin mixture over pre-baked crust. Drop spoonfuls of reserved plain cheesecake mixture on top. Swirl gently with a knife.
  7. Bake at 350°F (175°C) for 35-40 minutes, until edges are set but center jiggles slightly. Tent with foil if browning too quickly.
  8. Cool in pan on a wire rack for 1 hour at room temperature. Refrigerate for at least 4 hours, preferably overnight.
  9. Use parchment handles to lift the block out. Slice into 16 bars with a sharp knife, wiping blade clean between cuts.

Notes

Don’t skip pre-baking the crust—it keeps it crisp. Use room temperature ingredients for a smooth filling. Overmixing causes cracks. For best results, make a day ahead.

Nutrition

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

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