Name: Pumpkin Cheesecake Bars with Gingersnap Crust Recipe
Prep time: 30 min
Cook time: 42 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: Cooking spray; 2 1/4 cups crushed gingersnap cookies; 1/2 cup unsalted butter, melted; 2 tablespoons granulated sugar; 1 teaspoon pumpkin pie spice; 1/2 teaspoon kosher salt; 3 packages (8 ounces each) cream cheese, softened; 3/4 cup granulated sugar; 1/2 cup sour cream; 1 teaspoon pure vanilla extract; 3 large eggs; 3/4 cup canned pumpkin puree; 1/2 teaspoon pumpkin pie spice (for swirling)

Jump to Recipe· 4.9 from 122 reviews

If you’re looking for a dessert that perfectly combines fall flavors with a creamy, dreamy texture, then you absolutely need to try my Pumpkin Cheesecake Bars with Gingersnap Crust Recipe. I promise you, these bars will quickly become a new favorite for your holiday gatherings or anytime you crave something cozy and sweet. They boast a spicy snap crust under a luscious pumpkin cheesecake filling that’s as stunning as it is delicious. Let me walk you through everything you need to know to nail this recipe every time!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The spicy gingersnap crust highlights the sweet, creamy pumpkin cheesecake topping beautifully.
Easy to Make: I love how straightforward it is—no complicated steps, just layering, swirling, and baking.
Crowd-Pleaser: Every time I bring these to a potluck, they disappear fast, and I’m always asked for the recipe.
Versatile Dessert: Great for holidays, an after-dinner treat, or even a comforting snack with a cup of coffee.

Pumpkin Cheesecake Bars with Gingersnap Crust Recipe - Recipe Step

Ingredients You’ll Need

The magic behind these bars lies in how the ingredients work together to create that perfect texture and flavor contrast. When shopping, look for fresh cream cheese and a good-quality canned pumpkin puree (not pumpkin pie filling). These little details make a noticeable difference!

Pumpkin Cheesecake Bars with Gingersnap Crust Recipe - Ingredients

Cooking spray: Helps the parchment paper stay put and prevents sticking at the edges.
Gingersnap cookies: These form the spicy, crunchy base—use the freshest cookies for the best flavor.
Unsalted butter: Melted for mixing into the crust to give it that rich, buttery taste.
Granulated sugar: Adds sweetness to both the crust and cheesecake, balancing the spices.
Pumpkin pie spice: This iconic blend brings warmth and depth to both the crust and filling.
Kosher salt: Enhances all the flavors, don’t skip it!
Cream cheese: Make sure it’s softened at room temperature for a silky batter without lumps.
Sour cream: Adds tang and creams up the cheesecake filling perfectly.
Pure vanilla extract: A splash lifts the cheesecake, rounding out all the flavors.
Large eggs: Bind everything together while adding richness.
Canned pumpkin puree: The star ingredient—be sure to pat it dry slightly to avoid soggy filling.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about the Pumpkin Cheesecake Bars with Gingersnap Crust Recipe is how easy it is to tweak for your taste or dietary needs. Don’t be shy about switching things up!

Make it vegan: I’ve swapped cream cheese and sour cream for vegan alternatives with great results—just be sure to adjust baking time slightly.
Spice it up: Some friends like adding a sprinkle of cayenne or more ginger for a little kick. It definitely wakes up the flavor!
Swirl flavors: Try mixing in a little caramel or maple syrup into the pumpkin batter for a seasonal twist.

How to Make Pumpkin Cheesecake Bars with Gingersnap Crust Recipe

Step 1: Prep Your Pan and Oven

First things first, pop your oven rack in the center and preheat to 350°F. Line a 13″ x 9″ baking dish with parchment paper, making sure to leave an overhang on two opposite sides—this makes lifting the bars out a breeze later on. Don’t forget to spray the parchment with cooking spray to keep everything non-stick.

Step 2: Mix and Bake the Gingersnap Crust

In a food processor, pulse the gingersnap cookies into fine crumbs—about 45 seconds should do it. Then add melted butter, sugar, pumpkin pie spice, and salt, pulsing until the mixture looks like moist sand. Pour this crust mix into your prepared dish and press down firmly using your hands or the back of a measuring cup.

Bake for 10 to 12 minutes until golden and fragrant. It’s important to let the crust cool slightly so it firms up before adding the cheesecake layer.

Step 3: Make the Creamy Cheesecake Filling

Using a stand mixer or handheld one, beat softened cream cheese on medium-high speed until totally smooth—no lumps, please! Add sugar, sour cream, and vanilla, mixing until silky. Scrape the bowl down, then add eggs one at a time, mixing well after each addition. This care really pays off in the texture of your bars.

Step 4: Prepare and Swirl the Pumpkin Batter

Spread the canned pumpkin puree on a plate and pat it with paper towels to remove excess moisture—this step is a game-changer to prevent your filling from being too wet. Then, scoop ¾ cup of the cheesecake batter into a small bowl with the pumpkin and pumpkin pie spice, whisking until mixed.

Pour the rest of the cheesecake batter evenly over the cooled crust. Dollop the pumpkin batter across the top in about 8 scoops, then swirl gently with a fork or spoon to create a beautiful marbled effect. It’s satisfying and makes your dessert look as good as it tastes.

Step 5: Bake and Chill

Bake the bars at 325°F for about 30 minutes. You’ll know they’re done when the edges are lightly browned, the top feels dry, and the center still jiggles a little—that’s perfect! Let them cool on a wire rack for 10 minutes, then transfer to the fridge to set for at least an hour, or even better, overnight.

Step 6: Slice and Serve

Use the parchment overhang to lift the entire slab out of the pan and onto a cutting board. Slice into squares, and voilà! You have gorgeous, tasty pumpkin cheesecake bars ready to enjoy.

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Pro Tips for Making Pumpkin Cheesecake Bars with Gingersnap Crust Recipe

Dry the Pumpkin Puree: I discovered this trick after some watery bars—patting the pumpkin makes the filling set perfectly without extra moisture.
Don’t Overmix: When you add eggs to cream cheese, mix just until incorporated to avoid a dense or overly airy texture.
Use Fresh Gingersnap Cookies: Older cookies can lose spice and crispness, so fresh ones give that essential crunch and flavor boost.
Let Bars Cool Completely: Cutting too soon can cause the bars to crumble; chilling helps them firm up beautifully.

How to Serve Pumpkin Cheesecake Bars with Gingersnap Crust Recipe

Pumpkin Cheesecake Bars with Gingersnap Crust Recipe - Serving

Garnishes

When serving, I love topping these bars with a dollop of softly whipped cream or a sprinkle of cinnamon or crushed gingersnaps for added texture. Sometimes, I drizzle a little caramel sauce for an extra sweet touch that my family goes crazy for.

Side Dishes

These bars pair wonderfully with a cup of hot coffee or chai tea to bring out the spices. For a holiday spread, I like pairing them with other fall treats like candied pecans or a simple fresh apple salad to balance the richness.

Creative Ways to Present

For special occasions, I’ve tried serving these bars on a rustic wooden board alongside small ramekins of whipped cream, salted caramel, and toasted pepitas—guests love the customizable toppings and the presentation feels extra festive.

Make Ahead and Storage

Storing Leftovers

Leftover bars keep beautifully in an airtight container in the fridge for up to 4 days. I usually layer parchment paper between bars to prevent sticking and keep their shape intact.

Freezing

I’ve had great success freezing the bars when wrapped tightly in plastic wrap and foil. When ready to enjoy, just thaw them overnight in the fridge. They keep their creamy texture surprisingly well!

Reheating

If you want them slightly warm, I gently reheat individual bars in the microwave for 15–20 seconds, but be careful not to melt the cheesecake entirely. They’re delicious both chilled and a bit warmed.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

You can, but you’ll need to cook and puree the pumpkin first to remove excess moisture. Canned pumpkin puree is more consistent in texture, which helps keep the cheesecake bars perfect every time.
What’s the best way to soften cream cheese?

Take the cream cheese out of the fridge about an hour before you start baking. If you’re short on time, cut it into small chunks and microwave in short 10-second bursts until soft but not melted.
Can I make this recipe gluten-free?

Absolutely! Just swap the gingersnap cookies for a gluten-free gingersnap cookie or gingerbread cookie option. The crust will still hold together nicely and taste delicious.
How do I prevent cracks in the cheesecake?

Mix ingredients gently and don’t overbeat. Also, baking at a lower temperature (325°F) and cooling gradually helps minimize cracking.

Final Thoughts

I absolutely love how this Pumpkin Cheesecake Bars with Gingersnap Crust Recipe brings fall flavors to life in such a delightful, easy-to-make dessert. From the nostalgic gingersnap crust to the creamy, spiced pumpkin filling, every bite feels like a warm hug. If you’re on the hunt for a show-stopping treat that your family and friends will rave about, trust me—you’ll want to keep this recipe close. Give it a try, and I can’t wait to hear how much you and your loved ones enjoy it as much as mine do!