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Best Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a spicy gingersnap crust and a creamy pumpkin cheesecake filling. They are perfect for fall gatherings, easy to make ahead, and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (about 8 ounces) gingersnap cookies, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 16 ounces (two 8-ounce blocks) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold (for optional topping)
  • 2 tablespoons powdered sugar (for optional topping)
  • 1/2 teaspoon vanilla extract (for optional topping)
  • Extra crushed gingersnaps or a sprinkle of cinnamon, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick cooking spray.
  2. Place the gingersnap cookies in a food processor and pulse until you have fine, even crumbs. Pour the crumbs into a medium bowl. Add the melted butter, 2 tablespoons sugar, and 1/8 teaspoon salt. Stir with a fork until all the crumbs are evenly moistened.
  3. Pour the crumb mixture into the prepared pan. Press it down firmly and evenly into the bottom using the flat bottom of a measuring cup. Bake the crust for 10 minutes. Set aside to cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add 3/4 cup sugar and beat for another minute until well combined and creamy. Add the pumpkin puree, 1 teaspoon vanilla extract, pumpkin pie spice, cinnamon, and 1/4 teaspoon salt. Beat on low speed until just combined.
  6. Add the eggs, one at a time, beating on low speed after each addition just until the yolk disappears. Do not overmix.
  7. Pour the pumpkin cheesecake filling over the pre-baked crust. Spread it into an even layer. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake for 35-40 minutes. The edges should look set and slightly puffed, but the center will still have a slight jiggle when you gently shake the pan.
  9. Turn off the oven and crack the oven door open. Let the bars sit in the cooling oven for 15 minutes. Then remove the pan from the oven and place it on a wire rack to cool completely to room temperature.
  10. Once completely cool, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. When ready to serve, use the parchment paper handles to lift the entire block of cheesecake out of the pan. Place it on a cutting board. Use a sharp, clean knife to slice it into 9 even squares (3 rows by 3 rows). Wipe the knife clean between each slice.
  12. Top with a dollop of whipped cream and a sprinkle of extra crushed gingersnaps or cinnamon, if desired.

Notes

For best results, use room temperature cream cheese and eggs. Press the crust firmly to prevent crumbling. The center should still jiggle slightly when done. Chill for at least 4 hours, preferably overnight, for clean slices. For clean cuts, use a hot knife.

Nutrition

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

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