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Best Easy Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a crunchy gingersnap crust and a silky, spiced pumpkin filling. They’re easy to make, perfect for fall gatherings, and taste even better after a day in the fridge.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 200g)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 pinch salt
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 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. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a medium bowl. Add melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until every crumb is coated and mixture holds together when squeezed.
  3. Press crumb mixture firmly and evenly into the prepared pan using the bottom of a measuring cup. Bake for 10 minutes. Set aside to cool slightly.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides and bottom.
  5. Add 3/4 cup granulated sugar and brown sugar; beat for 2 minutes until light and fluffy.
  6. Mix in pumpkin puree on low speed until just combined. Add eggs one at a time, mixing on low after each until yolk disappears. Stir in vanilla, pumpkin pie spice, cinnamon, and 1/4 teaspoon salt until no streaks remain.
  7. Pour filling over crust and spread evenly with a spatula. Tap pan gently on counter to release air bubbles.
  8. Bake for 35 to 40 minutes, until edges are set and slightly puffed but center still jiggles. A toothpick inserted near center should come out with moist crumbs.
  9. Cool in pan on a wire rack for 1 hour. Refrigerate for at least 4 hours, preferably overnight.
  10. Use parchment overhang to lift bars out of pan. Cut into squares with a sharp knife, wiping blade clean between cuts.

Notes

For best texture, chill overnight. If cracks appear, cover with whipped cream. Use full-fat cream cheese for creamiest results. Do not overmix after adding eggs to prevent cracks.

Nutrition

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

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