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Perfect Pumpkin Cheesecake Bars with Gingersnap Crust

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Creamy, spiced pumpkin cheesecake bars with a buttery, crunchy gingersnap crust. No water bath needed, perfect for crowds, and make-ahead friendly for holiday gatherings.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 16 ounces (452g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons (16g) all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches overhang on long sides. Lightly spray with non-stick cooking spray.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a bowl, add melted butter, sugar, and salt (if using). Stir until mixture resembles wet sand. Press firmly into bottom of prepared pan using a measuring cup. Bake for 10 minutes. Set aside to cool.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Scrape down sides. Add sugar and beat for 2 minutes until light and fluffy. Scrape bowl again.
  4. Add pumpkin puree and beat until fully incorporated. Add eggs one at a time, beating on low speed after each addition just until yolk disappears. Do not overmix.
  5. Add vanilla extract, pumpkin pie spice, cinnamon, salt, and flour. Beat on low speed just until combined. Scrape bowl and stir by hand with a spatula to ensure even mixing.
  6. Pour filling over pre-baked crust. Spread evenly with spatula. Tap pan gently on counter to release air bubbles.
  7. Bake at 350°F (175°C) for 35-40 minutes. Edges should be set and slightly puffed, center should have a slight jiggle when shaken.
  8. Cool completely on a wire rack (about 1 hour). Refrigerate for at least 4 hours, preferably overnight.
  9. Use parchment overhang to lift bars out of pan. Slice with a sharp knife (run under hot water and wipe clean between cuts for best results).

Notes

Room temperature ingredients are crucial for smooth texture. Don’t overmix after adding eggs to prevent cracks. The center jiggle is key—don’t overbake. Chilling overnight improves flavor and texture. For gluten-free, use gluten-free gingersnaps and substitute flour with cornstarch.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, Thanksgiving dessert, no water bath cheesecake, pumpkin bars, cheesecake bars

Find it online: https://spoonluma.com/perfect-pumpkin-cheesecake-bars-with-gingersnap-crust/