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Easy Pumpkin Cheesecake Bars Best Gingersnap Crust Recipe

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These easy pumpkin cheesecake bars with a spicy gingersnap crust are the perfect last-minute fall dessert. They’re quick to make, use simple ingredients, and deliver a creamy, crunchy texture that will steal the show at any gathering.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces or 225g of cookies, crushed finely)
  • 5 tablespoons unsalted butter (melted)
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese (two 8-ounce blocks, softened to room temperature)
  • 1 cup granulated sugar (200g)
  • 1/2 cup packed light brown sugar (100g)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Place the gingersnap cookies in a ziploc bag and crush them into fine crumbs using a rolling pin. Pour the crumbs into a medium bowl, add the melted butter, sugar, and salt. Stir with a fork until the mixture looks like wet sand and holds together when pinched.
  3. Press the crumb mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a flat measuring cup to get it nice and tight. Bake for 8-10 minutes, until fragrant and just slightly darker. Set aside to cool.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy—about 2 minutes. Scrape down the sides of the bowl.
  5. Add the granulated sugar and brown sugar to the cream cheese. Beat on medium speed until well combined and no graininess remains. Scrape the bowl again.
  6. Add the pumpkin puree, vanilla, pumpkin pie spice, and cinnamon. Mix on low speed until just combined. Add the eggs one at a time, mixing on low after each addition just until the yolk disappears. Sprinkle in the flour and mix on low for 15 seconds.
  7. Pour the filling over the pre-baked crust. Gently spread it into an even layer. Bake for 45-55 minutes, or until the edges are set and the center jiggles slightly like set Jell-O.
  8. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour. Then, transfer the pan to a wire rack to cool completely to room temperature.
  9. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Use the parchment slings to lift the entire block out of the pan. Use a sharp, clean knife to slice into 16 bars. Wipe the knife clean between cuts for picture-perfect edges.

Notes

For best results, ensure cream cheese and eggs are at room temperature. Do not over-bake; the center should jiggle slightly. Chilling overnight yields the cleanest slices. For a gluten-free version, use gluten-free gingersnaps. For a dairy-free version, use vegan butter and dairy-free cream cheese.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, easy cheesecake bars, pumpkin dessert, Thanksgiving dessert, bake sale recipe

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