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Creamy Pumpkin Cheesecake Bars: Best Easy Holiday Dessert

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Rich, dense, and crack-free pumpkin cheesecake bars with a crunchy gingersnap crust. This easy holiday dessert is perfect for gatherings and can be made ahead of time.

Ingredients

Scale
  • 1 ½ cups crushed gingersnap cookies (about 24–30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 16 ounces full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 15 ounces pure pumpkin puree
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • Whipped cream (optional, for topping)
  • Extra gingersnap crumbs (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and grease with butter or non-stick spray.
  2. Crush gingersnap cookies into fine crumbs using a food processor or a ziplock bag and rolling pin.
  3. In a medium bowl, combine the cookie crumbs, melted butter, 2 tablespoons sugar, and ½ teaspoon cinnamon. Stir until the mixture resembles damp sand.
  4. Press the crust mixture firmly and tightly into the bottom of the prepared pan using the bottom of a glass.
  5. In a large bowl, beat the softened cream cheese and 1 cup sugar on medium speed until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl.
  6. Add eggs one at a time, mixing on low speed just until combined. Do not overmix to avoid incorporating air.
  7. Add pumpkin puree, heavy cream, vanilla extract, ginger, cinnamon, nutmeg, and salt. Mix on low speed until just combined and the batter is thick and smooth.
  8. Pour the filling over the crust and smooth the top with a spatula.
  9. Bake at 325°F (165°C) for 45-50 minutes. The edges should be set, but the center should still have a slight jiggle.
  10. Turn off the oven and crack the door open slightly. Let the bars sit in the oven for 1 hour to cool gradually.
  11. Remove from the oven and let cool completely at room temperature.
  12. Cover and refrigerate for at least 4 hours, preferably overnight, to set firmly.
  13. Use the parchment overhang to lift the bars out of the pan. Slice into squares with a sharp knife, wiping the knife clean between cuts.
  14. Serve chilled with whipped cream and extra gingersnap crumbs if desired.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps and curdling. Do not overmix after adding eggs to avoid cracks. The bars must be chilled thoroughly for clean slicing. They can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition

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

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