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Pumpkin Cheesecake Bars with Gingersnap Crust

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine American
Servings 16 servings
Calories 300 kcal

Ingredients
  

  • For the Gingersnap Crust:
  • 2 cups gingersnap cookies, finely crushed
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • For the Pumpkin Cheesecake Filling:
  • 16 oz (450 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 g) pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • Optional Topping:
  • Whipped cream
  • Caramel drizzle
  • Crushed gingersnaps

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
  • Prepare the Gingersnap Crust: In a medium bowl, mix crushed gingersnap cookies, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes, then remove from oven and let cool slightly.
  • Prepare the Pumpkin Cheesecake Filling: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until well combined.
  • Assemble the Bars: Pour the pumpkin cheesecake filling over the cooled gingersnap crust and spread evenly.
  • Bake: Bake in preheated oven for 30–35 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to maintain creamy texture.
  • Cool and Chill: Allow bars to cool to room temperature, then refrigerate for at least 2–3 hours, or overnight, for best results.
  • Optional Topping: Top with whipped cream, caramel drizzle, or crushed gingersnaps before serving.