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Easy Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars with a crunchy gingersnap crust are the perfect last-minute dessert. They come together in under 30 minutes of active time and are a crowd-pleaser at any gathering.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon ground ginger
  • 16 ounces (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 cup (245g) 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
  • Whipped cream (optional, for topping)
  • Extra crushed gingersnaps (optional, for garnish)
  • Caramel sauce (optional, for drizzling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a food processor, pulse gingersnap cookies until fine crumbs (about 2 cups). Alternatively, place cookies in a zip-top bag and crush with a rolling pin.
  3. In a medium bowl, combine gingersnap crumbs, 1/4 cup sugar, and 1/4 teaspoon ground ginger. Pour in melted butter and stir until all crumbs are evenly moistened (like wet sand).
  4. Press the crumb mixture firmly and evenly into the prepared pan using the bottom of a measuring cup or glass.
  5. Bake the crust for 10 minutes until fragrant and just starting to brown at edges. Remove and let cool slightly.
  6. In a large mixing bowl, beat softened cream cheese with an electric hand mixer until smooth and creamy, about 2 minutes. Scrape down sides.
  7. Add 3/4 cup sugar and beat until combined, about 1 minute. Scrape down sides again.
  8. Add pumpkin puree, eggs, and vanilla extract. Beat on low speed until just combined. Do not overmix.
  9. Sprinkle in pumpkin pie spice, cinnamon, and salt. Beat on low until evenly incorporated. Filling should be smooth, thick, and orange.
  10. Pour the filling over the pre-baked crust and spread evenly to edges.
  11. Bake for 35-40 minutes. Edges should be set and slightly puffed, but center should still jiggle slightly when shaken.
  12. Remove from oven and cool on a wire rack to room temperature, about 1 hour. Then refrigerate for at least 4 hours, or overnight.
  13. Once chilled, use parchment overhang to lift bars out. Cut into squares with a sharp knife, wiping clean between cuts. Makes 16 squares.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix after adding eggs to prevent cracks. The jiggle test is key: edges set, center slightly jiggly. Chill overnight for best flavor and texture. For clean cuts, wipe knife between slices.

Nutrition

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

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