These easy pumpkin cheesecake bars feature a gingersnap crust and a spiced pumpkin cheesecake filling. They’re a simple yet delicious fall dessert and are a great alternative to pumpkin pie on Thanksgiving!

A close-up view of a pumpkin cheesecake bar garnished with whipped cream and pumpkin pie spice.

These pumpkin cheesecake bars combine the best elements of my spiced pumpkin cheesecake and my classic cheesecake bars. There’s a gingersnap cookie crust and creamy pumpkin cheesecake filling, but the bars are made without a springform pan or water bath.

This is a favorite fall dessert of mine that’s perfect for weeknight dinners and holiday parties. They can also be prepared one to two days in advance to make things even easier!

Because these cheesecake bars are so rich, you can easily get 16 servings from a 9-inch baking dish. You can enjoy them as is, but I love to top them with homemade whipped cream and a sprinkle of pumpkin pie spice just before serving.

An overhead view of the ingredients needed to make pumpkin cheesecake bars.

Ingredient Notes

  • Gingersnap Cookies: I used store-bought cookies. You want ones that are super crispy so they create a firm crust.
  • Cream Cheese: Use full-fat cream cheese that’s sold in a foil-wrapped brick. Low-fat or whipped cream cheese will not work well in this recipe.
  • Pumpkin Puree: You want 100% pure pumpkin, not pumpkin pie filling (which is already sweetened and has spices added to it).
  • Pumpkin Pie Spice: Use your favorite store-bought blend or make your own pumpkin pie spice.
  • Ground Cinnamon: In addition to the pumpkin pie spice, you’ll need cinnamon for added flavor and warmth.
  • Eggs: Give the bars a smooth and rich texture. Just be sure to bring the eggs to room temperature before adding them to the filling. This will ensure a smoother, creamier filling!
A gingersnap cookie crumb mixture in a glass mixing bowl with a rubber spatula.
An overhead view of a gingersnap crust pressed into a 9-inch square pan.

How To Make Pumpkin Cheesecake Bars

  1. Prepare the crust: To a large mixing bowl, add the gingersnap cookie crumbs, melted butter, and sugar. Stir until the crumbs are moistened.
  2. Bake the crust: Press the crust mixture into a parchment paper-lined 9-inch square pan. Bake for 10 minutes at 325°F, then set aside to cool slightly.
An overhead view of beaten cream cheese in the bowl of a stand mixer, with a paddle attachment.
An overhead view of pumpkin cheesecake filling in the bowl of a stand mixer, with a paddle attachment.
  1. Beat the cream cheese until smooth: I prefer using my stand mixer fitted with a paddle attachment for this task. Then, beat in the sugar and vanilla.
  2. Add the remaining ingredients: Mix in the pumpkin puree and spices, then gently mix in the eggs. Make sure to stop and scrape down the sides of the mixing bowl as needed to ensure that everything is thoroughly mixed together.
An overhead view of unbaked pumpkin cheesecake bars in a lined baking dish.
An overhead view of baked pumpkin cheesecake bars in a lined baking dish.
  1. Bake the cheesecake bars: Pour the mixture on top of the partially baked gingersnap crust. Bake the bars until the center is almost set. Then, turn off the oven, crack the door, and let the bars cool in the oven for 30 minutes. This will allow them to cool gently and finish setting up, so they don’t crack.
  2. Chill before serving: Remove the cheesecake bars from the oven and cool on your counter for two hours. Then, cover tightly with plastic wrap and chill for an additional two hours before serving.
Pumpkin cheesecake bars garnished with whipped cream and pumpkin pie spice on parchment paper.

Topping Ideas

I prefer to keep things simple with these bars, but there are so many different toppings that you can use! Here are a few fun ideas:

A close-up view of a pumpkin cheesecake bar on a dessert plate, garnished with whipped cream and pumpkin pie spice.

Baking Tips

  • Leave some overhang when lining the baking pan with foil or parchment paper. This will make it easier to remove the bars from the pan to slice them.
  • I love using a gingersnap crust for these bars, but my homemade graham cracker crust would be delicious too!
  • To create the smoothest filling possible, bring both the cream cheese and eggs to room temperature before beginning the recipe.
  • Don’t over mix the eggs! This can incorporate too much air into the cheesecake, causing it to sink or crack. You only need to mix in the eggs on low speed until just combined.
  • Don’t skip the cooling and chilling process! These bars need time to set up before they can be sliced.
Several pumpkin cheesecake bars on a piece of brown parchment paper.

Pumpkin Cheesecake Bars

Prep Time: 35 minutes
Cook Time: 45 minutes
Cooling & Chilling Time: 4 hours 30 minutes
Total Time: 5 hours 50 minutes
These easy pumpkin cheesecake bars feature a gingersnap crust and a spiced pumpkin cheesecake filling. They're a simple yet delicious fall dessert and are a great alternative to pumpkin pie on Thanksgiving!
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Ingredients

Servings: 16 bars

Gingersnap Crust

  • 1 ½ cups gingersnap cookie crumbs (200 grams)
  • ¼ cup granulated sugar (50 grams)
  • 3 tablespoons unsalted butter melted (45 grams)

Pumpkin Cheesecake Filling

  • 16 ounces brick-style cream cheese softened (452 grams; 2 blocks)
  • ¾ cup granulated sugar (150 grams)
  • 1 ½ teaspoons pure vanilla extract
  • 1 ¼ cups pumpkin puree (300 grams)
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 2 large eggs at room temperature

Instructions
 

  • Preheat the oven to 325°F (163°C). Line a 9-inch square pan with foil or parchment paper, leaving some overhang for easy removal, and set aside.
  • To make the crust: Add the gingersnap crumbs, granulated sugar, and melted butter to a large mixing bowl and mix until fully combined and all of the crumbs are moistened.
  • Scoop the mixture into the prepared pan, making sure to press it down firmly into one even layer.
  • Bake for 10 minutes, then remove from the oven and set aside to cool slightly. Keep the oven temperature at 325°F while you make the filling.
  • To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Scrape down the sides of the bowl, then mix in the sugar and vanilla extract until well combined.
  • Add the pumpkin puree, pumpkin pie spice, and ground cinnamon and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Add the eggs one at a time and mix on low speed until each one is just combined.
  • Pour the cheesecake filling on top of the pre-baked gingersnap crust and spread it around into one even layer.
  • Bake for 33 to 38 minutes or until the center of the cheesecake is almost set. Turn off the oven, slightly crack the door, and allow the cheesecake to sit in the oven for 30 minutes.
  • Remove from the oven and transfer to a wire rack to cool completely, about 2 hours. Cover tightly and refrigerate for at least 2 to 3 hours or until the cheesecake is thoroughly chilled and firm.
  • Once chilled, slice into pieces, and enjoy!

Notes

Storage Instructions: Bars may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Bars will freeze well for up to 3 months. Thaw overnight in the fridge.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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