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Best Easy Pumpkin Pie Cheesecake Bars with Gingersnap Crust

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These pumpkin pie cheesecake bars feature a gingersnap crust, creamy cheesecake layer, and spiced pumpkin swirl. They’re foolproof, make-ahead friendly, and perfect for fall baking.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs (about 30 cookies)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if using unsalted cookies and butter)
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) sour cream, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (50g) brown sugar, packed
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs. Transfer to a bowl, add sugar and salt, then pour in melted butter. Stir until every crumb is moistened.
  3. Press the crust into the prepared pan firmly using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sugar and beat for another minute until fluffy.
  5. Add eggs one at a time, beating on low speed after each addition until just combined. Stir in vanilla and sour cream until smooth.
  6. In a separate bowl, whisk together pumpkin puree, brown sugar, egg, pumpkin pie spice, cinnamon, and flour until smooth.
  7. Pour the cheesecake mixture over the warm crust and spread evenly. Drop spoonfuls of the pumpkin mixture on top and gently swirl with a butter knife or skewer (5-6 figure-eight motions).
  8. Bake for 35-40 minutes until edges are set and slightly puffed, but center still jiggles slightly. Cool completely on a wire rack (about 2 hours), then refrigerate for at least 4 hours, preferably overnight.
  9. Lift bars out using parchment overhang. Slice into 16 squares using a sharp knife, wiping clean between cuts.

Notes

Don’t overbake; center should still jiggle slightly. Room temperature ingredients are essential for smooth texture. Press crust firmly to prevent crumbling. Chill overnight for best flavor and clean slices. Wipe knife between cuts for neat edges.

Nutrition

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

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