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Fall is here and it’s time for pumpkin treats! Pumpkin Cheesecake Bars with Gingersnap Crust are the perfect dessert to kick off the season. You’ll love the creamy pumpkin filling on top of a crunchy gingersnap base.
These bars are easy to make and taste amazing. You can whip them up for a party or just enjoy them at home. Get ready for a delicious pumpkin treat that will have everyone asking for the recipe!
Exact Ingredients (+ Possible Substitutes)
For the crust:
- 2 cups gingersnap cookies, crushed
- 1/4 cup sugar
- 1/4 cup butter, melted
You can swap graham crackers for gingersnaps if you prefer.
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
Don’t have pumpkin pie spice? Mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp allspice.
Can’t find canned pumpkin? Try sweet potato puree instead.
For a lighter version, use low-fat cream cheese and reduce sugar by 1/4 cup.
Want it eggless? Replace eggs with 1/2 cup plain Greek yogurt.
Feel free to add a pinch of salt to enhance flavors. For extra richness, mix in 1/4 cup heavy cream with the filling.
Instructions
Preheat your oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper, letting some hang over the edges.
Start with the crust. Crush gingersnap cookies into fine crumbs. Mix them with melted butter and sugar. Press this mixture firmly into the bottom of your pan.
Bake the crust for 10 minutes. While it’s baking, make the cheesecake filling.
Beat cream cheese and sugar until fluffy. Add eggs one at a time, mixing well. Stir in pumpkin puree, vanilla, and pumpkin pie spice until smooth.
Pour the filling over your baked crust. Pop it back in the oven for 25-30 minutes. The cheesecake is done when it’s set but still a bit jiggly in the center.
Let the bars cool completely before cutting. For best results, chill them in the fridge for a few hours.
To serve, lift the bars out using the parchment paper. Cut into squares and enjoy your tasty pumpkin cheesecake treat!
Tips, Tricks & Storing
Use room temperature cream cheese for a smoother filling. Beat it well to avoid lumps in your cheesecake bars.
Don’t overmix the batter once you add the eggs. This can lead to cracks in the finished bars.
For clean cuts, dip your knife in hot water and wipe it dry between slices.
To check if the bars are done, gently shake the pan. The center should jiggle slightly but not be liquid.
Let the bars cool completely before refrigerating. This helps prevent condensation on top.
Store your pumpkin cheesecake bars in an airtight container in the fridge. They’ll stay fresh for up to 5 days.
You can freeze these bars for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer bag.
To thaw, move frozen bars to the fridge overnight. Let them come to room temperature before serving for the best texture.
For an extra touch, add a dollop of whipped cream on top just before serving.