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Pumpkin Cheesecake Bars with Gingersnap Crust

These Pumpkin Cheesecake Bars feature a creamy, spiced pumpkin filling combined with softened cream cheese, all atop a crunchy gingersnap crust. The dessert is baked until set with a golden top, offering a smooth, velvety texture contrasted by a crisp base and warm autumnal flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gingersnap cookies for crust
  • 1/4 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups canned pumpkin
  • 3 large eggs
  • 1 teaspoon ground cinnamon ground cinnamon
  • 1/2 teaspoon ground ginger ground ginger
  • 1/4 teaspoon ground cloves ground cloves
  • 1/4 teaspoon salt salt

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with melted butter until evenly coated, then press this mixture firmly into the bottom of your baking pan to form the crust. Bake for 8-10 minutes until slightly set, then remove and let cool slightly.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the sugar and vanilla, continuing to mix until light and fluffy.
  3. Add the canned pumpkin to the cream cheese mixture and beat until fully incorporated and smooth. Then, one at a time, beat in the eggs, making sure each is fully blended before adding the next. This creates a rich, velvety pumpkin filling.
  4. Stir in the ground cinnamon, ginger, cloves, and salt to infuse warm spices into the filling. Mix until all ingredients are evenly distributed, and the batter is smooth.
  5. Pour the pumpkin filling over the pre-baked crust, spreading evenly to fill the pan. Smooth the top with a spatula for a flat surface.
  6. Bake the bars for 35-40 minutes, or until the filling is set around the edges and slightly jiggly in the center. The top should develop a light, golden hue. Once done, remove from oven and let cool completely in the pan to set up.
  7. Slice the cooled bars into squares and serve. The layers should be firm yet smooth, with a crisp crust and a silky, spiced pumpkin filling.

Notes

Store leftovers in the refrigerator for up to 3 days. For cleaner cuts, refrigerate the bars for at least 1 hour before slicing.