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Perfect Pumpkin Cheesecake Bars: Easy Gingersnap Crust Recipe

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These Perfect Pumpkin Cheesecake Bars feature a crunchy, spicy gingersnap crust and a creamy, tangy-sweet pumpkin cheesecake filling. No water bath, no springform pan—just an easy, crowd-pleasing fall dessert that slices cleanly and tastes like autumn.

Ingredients

Scale
  • 2 cups (about 8 oz) gingersnap cookies, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 16 oz (two 8-oz blocks) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup sour cream (optional)
  • Caramel sauce, for drizzling (optional)
  • Fresh whipped cream, for serving (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs. Transfer to a bowl and stir in melted butter, 2 tablespoons sugar, and ¼ teaspoon salt until mixture resembles wet sand. Press firmly into the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add 1 cup sugar and beat until combined, about 1 minute. Add pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and ¼ teaspoon salt; beat on low until just combined. Add eggs one at a time, beating on low after each until just incorporated. Scrape down bowl as needed.
  4. Pour filling over pre-baked crust and spread evenly. If using, spread sour cream gently over the top. Tap pan on counter to release air bubbles.
  5. Bake for 40-45 minutes, until edges are set and center jiggles slightly. Cool completely on a wire rack (1-2 hours).
  6. Cover and refrigerate for at least 4 hours, preferably overnight. Use parchment sling to lift bars out, then slice into squares with a sharp knife. Drizzle with caramel sauce and top with whipped cream if desired.

Notes

Don’t overmix the filling to prevent cracks. Use room temperature cream cheese and eggs for a smooth batter. Press the crust firmly. Chill at least 4 hours (overnight is best) for clean slices. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://twirltaste.com/perfect-pumpkin-cheesecake-bars-easy-gingersnap-crust-recipe/