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Best Easy Creamy Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy pumpkin cheesecake bars feature a spicy gingersnap crust and a smooth, crack-free filling. They’re perfect for any occasion, from holiday gatherings to a simple weeknight treat.

Ingredients

  • Gingersnap cookies (about 2 cups crushed, or 8 oz / 225g)
  • Unsalted butter (5 tbsp / 70g, melted)
  • Granulated sugar (¼ cup / 50g for the crust, plus ¾ cup / 150g for the filling)
  • Cream cheese (16 oz / 450g, full-fat, softened)
  • Pumpkin puree (1 cup / 245g, not pumpkin pie filling)
  • Large eggs (2, at room temperature)
  • Sour cream (¼ cup / 60g)
  • Vanilla extract (1 tsp / 5ml)
  • Pumpkin pie spice (1½ tsp / 3g)
  • Ground cinnamon (½ tsp / 1g)
  • Salt (¼ tsp / 1g)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment.
  2. In a food processor, pulse the gingersnap cookies into fine crumbs. Pour into a medium bowl, add ¼ cup (50g) sugar, and stir. Pour in 5 tablespoons (70g) melted butter and mix until moistened.
  3. Press the crumb mixture firmly into the prepared pan. Bake for 10 minutes, then set aside to cool. Lower the oven temperature to 325°F (160°C).
  4. In a large bowl, beat the softened cream cheese on medium speed until smooth, about 2 minutes. Add ¾ cup (150g) sugar and beat for another minute.
  5. Beat in the sour cream and vanilla extract until smooth. Add the eggs one at a time, beating on low speed after each addition just until combined.
  6. In a small bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and salt. Gently fold this mixture into the cream cheese mixture until just combined.
  7. Pour the filling over the cooled crust. Spread evenly. Tap the pan on the counter a few times to release air bubbles. Bake at 325°F (160°C) for 35-40 minutes, until edges are set but center still jiggles slightly.
  8. Cool the pan on a wire rack to room temperature, about 1 hour. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Use the parchment sling to lift the bars out of the pan. Slice into 16 squares with a sharp knife, wiping clean between cuts.

Notes

For best results, ensure all ingredients are at room temperature. Do not overbake; the center should still jiggle. Chill overnight for clean slices. Use a hot knife for neat edges.

Nutrition

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

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