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Easy Creamy Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars with a gingersnap crust are the perfect fall dessert—rich, tangy, and spiced just right. No water bath, no springform pan, and no stress, just an impressive treat that comes together in about an hour.

Ingredients

Scale
  • 2 cups (about 200g) finely crushed gingersnap cookies
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240g) pumpkin puree
  • 2 large eggs, room temperature
  • 1/4 cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • Whipped cream or caramel drizzle (optional, for topping)

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 into fine crumbs (about 2 cups). In a medium bowl, combine crumbs with melted butter and 2 tablespoons sugar. Stir until every crumb is coated and the mixture looks like wet sand.
  3. Press the crust mixture firmly into the prepared pan using the bottom of a measuring cup. Set aside.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down sides and bottom of bowl.
  5. Gradually add 3/4 cup sugar and beat until combined and fluffy. Do not overmix.
  6. Add pumpkin puree, sour cream, and vanilla extract. Beat on low speed until just combined and uniform in color.
  7. Add eggs one at a time, mixing on low speed after each addition until the yolk disappears. Mix only until incorporated.
  8. Sprinkle pumpkin pie spice and salt over the batter. Fold in gently with a rubber spatula.
  9. Pour the filling over the crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  10. Bake on the middle rack for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when shaken.
  11. Cool the pan on a wire rack to room temperature, about 1 hour.
  12. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. Use the parchment overhang to lift the block out of the pan. Place on a cutting board and slice into 16 squares. Clean the knife between cuts for neat edges. Serve cold or at room temperature with whipped cream or caramel drizzle if desired.

Notes

Do not pre-bake the crust. The center should still jiggle when you remove the bars from the oven—it will set as it cools. For best texture, chill overnight. Room temperature ingredients are crucial for a smooth filling. For gluten-free, use gluten-free gingersnaps. For dairy-free, use plant-based cream cheese and coconut cream.

Nutrition

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

Find it online: https://spoonmira.com/easy-creamy-pumpkin-cheesecake-bars-with-gingersnap-crust/