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Best Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a creamy, spiced pumpkin filling over a crunchy gingersnap crust. No water bath needed, and they’re make-ahead friendly for stress-free holiday entertaining.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease exposed sides.
  2. In a food processor, pulse gingersnaps into fine crumbs. Transfer to a medium bowl, add 2 tablespoons sugar and a pinch of salt, and stir. Pour in melted butter and mix with a fork until crumbs are evenly moistened (like wet sand).
  3. Press crumb mixture firmly into the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly. Reduce oven temperature to 325°F (160°C).
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides and bottom.
  5. Add 1 cup sugar and beat until combined, about 1 minute. Add pumpkin puree and mix until smooth.
  6. Add eggs one at a time, beating on low speed just until incorporated after each addition. Do not over-mix.
  7. Add vanilla, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Mix on low for about 30 seconds until evenly distributed. Scrape bowl to ensure no streaks remain.
  8. Pour filling over pre-baked crust. Spread evenly to edges. Tap pan gently on counter to release air bubbles.
  9. Bake at 325°F for 40-45 minutes. Edges should be set and slightly puffed; center should have a slight jiggle when shaken.
  10. Cool completely on a wire rack, about 1 to 1.5 hours. Do not rush this step.
  11. Cover pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  12. When fully chilled, use parchment overhang to lift cheesecake out of pan. Place on cutting board. Cut into 16 squares (4×4) using a sharp knife wiped clean between cuts.

Notes

Room temperature ingredients are crucial. Let cream cheese and eggs sit out for at least 1 hour. The center should jiggle slightly when done; do not over-bake. Cool gradually by leaving cheesecake in the oven with the door cracked open for 30 minutes after baking. For clean cuts, run knife under hot water and wipe dry between slices.

Nutrition

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

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