Pumpkin Cheesecake Bars with Gingersnap Crust

These pumpkin cheesecake bars give you everything I love about pumpkin pie and cheesecake in one easy, sliceable dessert. A spiced, creamy pumpkin filling bakes on top of a crisp gingersnap crust, and after a good chill you can cut the whole pan into 24 tidy squares that are perfect for a crowd.

In this post I will cover why bars are easier than a full cheesecake, the key ingredients, step-by-step instructions, how to get clean slices, flavor variations and a make-ahead plan for Thanksgiving on November 26. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why These Pumpkin Cheesecake Bars Work

A classic round cheesecake needs a springform pan, a water bath and a lot of patience. Bars skip all of that. The thinner layer bakes faster and more evenly, so you get a smooth, creamy texture without the stress.

• No water bath. Baking at a moderate 325°F (165°C) in a shallow pan keeps the filling silky without extra steps.
• Built for a crowd. One pan makes 24 bars, which is ideal for Thanksgiving dessert tables, potlucks and office parties.
• Gingersnap crust. Spicy, molasses-rich gingersnaps give more flavor than graham crackers and pair beautifully with pumpkin.
• Make-ahead friendly. The bars actually taste better after a night in the fridge, which frees up your oven on the big day.

If you have ever had a pumpkin pie crack or a cheesecake sink in the middle, these pumpkin dessert bars are a much more forgiving place to start.

Ingredients You Will Need

Everything here is easy to find at a regular grocery store. A few details make a real difference, so here is what to look for.

• Gingersnap cookies: about 10 ounces (285 g), crushed into 2 1/2 cups of fine crumbs. Crisp, store-bought gingersnaps work best.
• Butter: melted butter binds the crumbs so the crust holds together when you slice.
• Full-fat cream cheese: three 8-ounce blocks, softened to room temperature. Skip whipped or tub cream cheese, which will not set properly.
• Pumpkin puree: use pure canned pumpkin, not pumpkin pie filling, which already contains sugar and spices.
• Sugars: a mix of granulated and light brown sugar gives sweetness with a hint of caramel.
• Eggs: three large eggs at room temperature set the filling.
• Pumpkin pie spice and vanilla: warm spice plus vanilla for that classic fall flavor.
• Flour: a few tablespoons help the filling slice cleanly and prevent cracks.

I use canned pumpkin for these bars almost every time. It is consistent from can to can, thick enough to keep the filling creamy, and it saves an hour of roasting. One 15-ounce can gives you a little more than you need, so save the rest for oatmeal, smoothies or a batch of muffins.

Homemade puree works too, but it is usually wetter. Roast a small sugar pumpkin until tender, blend it smooth, then let it drain in a fine sieve lined with a paper towel for 30 minutes before measuring. Skip large carving pumpkins, which are stringy and watery and have much less flavor.

How to Make Pumpkin Cheesecake Bars

Heat the oven to 350°F (175°C) and line a 9×13-inch (23 x 33 cm) pan with parchment paper, leaving some overhang on the long sides so you can lift the bars out later.

1. Make the crust. Stir the gingersnap crumbs, melted butter and 2 tablespoons sugar until the mixture looks like wet sand. Press it firmly into the pan with the bottom of a measuring cup.
2. Prebake the crust. Bake for 10 minutes, then set it aside and lower the oven to 325°F (165°C).
3. Beat the cream cheese. Beat the softened cream cheese with both sugars on medium-low speed until completely smooth, about 2 minutes, scraping the bowl.
4. Add pumpkin and flavor. Mix in the pumpkin, pumpkin pie spice, vanilla, flour and salt until combined.
5. Add the eggs. Add the eggs one at a time on low speed, mixing just until each disappears. Do not overbeat.
6. Bake. Pour the filling over the warm crust, smooth the top and bake for 35 to 40 minutes, until the edges are set and the center still has a slight wobble.
7. Cool and chill. Cool in the pan on a rack for 1 hour, then refrigerate for at least 4 hours or overnight before slicing.

That slight wobble in the center is important. The filling keeps setting as it cools, so if you wait until it is firm all the way across, the bars can turn dense and crack. When the outer 2 inches look matte and set and the middle jiggles like gelatin, pull the pan.

How to Cut Clean Pumpkin Cheesecake Bars

Neat squares make these bars look bakery-worthy on a dessert tray. The secret is patience and a hot knife.

• Chill thoroughly. Cold bars slice cleanly. Warm bars smear. Overnight is best.
• Lift out with parchment. Remove the whole slab from the pan and set it on a cutting board so you can cut straight down.
• Use a long, sharp knife. Dip it in hot water, wipe it dry and make one cut. Repeat for every cut.
• Cut a 4 by 6 grid. This gives you 24 bars of about 2 by 2 inches. Cut into smaller squares for a big dessert buffet.

For a party platter, I like to line the bars up in rows on a long board or tray and pipe the whipped cream on just before guests arrive. Cupcake liners also work well, especially if the bars will travel to a potluck or school event, because they keep fingers clean and stop the squares from sticking together.

Tips for the Best Pumpkin Dessert Bars

• Blot the pumpkin. If your canned pumpkin looks watery, spread it on a paper towel for a few minutes to absorb extra moisture.
• Mix on low speed. Air bubbles from high-speed beating rise and burst during baking, which can crack the top.
• Tap the pan. Before baking, tap the filled pan on the counter a few times to release trapped air.
• Run a knife around the edges. After 10 minutes of cooling, loosen the filling from the sides of the pan so it can shrink without cracking.
• Top right before serving. Add whipped cream, caramel or chopped candied pecans just before the bars go out.

Planning a full holiday dessert spread? These bars sit nicely beside my classic pecan pie for Thanksgiving and a loaf of moist pumpkin bread with warm spices. If you want another pumpkin option for a crowd, the frosted pumpkin bars are a softer, cake-like choice. Browse more festive ideas in my holiday recipes category.

Easy Variations

• Graham cracker crust: swap the gingersnaps for the same weight of graham crackers and add 1/2 teaspoon cinnamon.
• Marbled bars: reserve 1 cup of plain cheesecake batter before adding the pumpkin, then swirl it through the pumpkin layer with a knife.
• Pecan streusel: sprinkle a mix of chopped pecans, brown sugar, flour and butter over the filling for the last 15 minutes of baking.
• Salted caramel drizzle: finish chilled bars with caramel sauce and a pinch of flaky salt.
• Smaller batch: halve the recipe and bake in an 8×8-inch pan for about 30 to 35 minutes.

Common Mistakes and How to Fix Them

Thanksgiving Make-Ahead Timeline

Thanksgiving falls on Thursday, November 26 this year, and these bars are one of the easiest desserts to get off your list early. Here is how I plan them.

Make Ahead, Storage and Freezing

Because the filling contains cream cheese and eggs, keep these bars in the refrigerator. Store them in an airtight container or covered pan for up to 5 days. On a dessert table, return them to the fridge within 2 hours, as the FDA advice on storing food safely recommends for perishable foods.

To freeze, place chilled, cut bars on a tray until firm, then wrap each one in plastic wrap and store in a freezer bag for up to 1 month. Thaw overnight in the fridge and add toppings after thawing.

Frequently Asked Questions

Ready to bake? Here is the full printable pumpkin cheesecake bars recipe with exact measurements and estimated nutrition.

Pumpkin Cheesecake Bars

Creamy spiced pumpkin cheesecake baked on a crisp gingersnap crust and cut into 24 easy bars for fall and Thanksgiving.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Cooling and chilling 5 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Gingersnap crust

• 2 1/2 cups gingersnap cookie crumbs about 10 ounces cookies (285 g)
• 1/2 cup unsalted butter melted (113 g)
• 2 tablespoons granulated sugar

Pumpkin cheesecake filling

• 24 ounces full-fat cream cheese 3 blocks, softened (680 g)
• 2/3 cup granulated sugar (135 g)
• 1/3 cup packed light brown sugar (70 g)
• 1 cup pure pumpkin puree not pie filling (245 g)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs room temperature

Topping (optional)

• whipped cream and ground cinnamon for serving

Method

 

Crust

1. Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang on the long sides.
2. Stir together the gingersnap crumbs, melted butter and 2 tablespoons sugar. Press firmly into the bottom of the pan.
3. Bake the crust for 10 minutes. Lower the oven temperature to 325°F (165°C).

Filling

1. Beat the cream cheese, granulated sugar and brown sugar on medium-low speed until completely smooth, about 2 minutes.
2. Add the pumpkin, pumpkin pie spice, vanilla, flour and salt and mix until combined.
3. Add the eggs one at a time on low speed, mixing just until blended.
4. Pour the filling over the crust, smooth the top and tap the pan gently to release air bubbles.
5. Bake for 35 to 40 minutes, until the edges are set and the center has a slight wobble.

Chill and serve

1. Cool on a wire rack for 1 hour, running a knife around the edges after 10 minutes. Refrigerate for at least 4 hours or overnight.
2. Lift out with the parchment, cut into 24 bars with a hot, dry knife and top with whipped cream and cinnamon.

Notes

Make ahead: Bake up to 2 days ahead and keep refrigerated, or freeze cut bars for up to 1 month.

Smaller pan: Halve the recipe and bake in an 8×8-inch pan for about 30 to 35 minutes.

Storage: Refrigerate in an airtight container for up to 5 days.

Nutrition is an estimate per bar without whipped cream and will vary with the brands used.

I hope these creamy pumpkin squares earn a spot on your fall dessert table this year. If you make them, please leave a comment and a star rating below and let me know which topping you chose. Happy fall baking from my kitchen to yours!