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Easy Pumpkin Cheesecake Bars with Gingersnap Crust

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These Quick Pumpkin Cheesecake Bars with Gingersnap Crust are a last-minute potluck hero. With a crunchy, buttery gingersnap crust and a creamy spiced pumpkin filling, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (about 200g) finely crushed gingersnap cookies
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Whipped cream (optional, for serving)
  • Caramel sauce (optional, for drizzling)
  • Extra crushed gingersnaps (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: Crush the gingersnap cookies into fine crumbs. In a medium bowl, mix the crumbs with melted butter, 2 tablespoons sugar, and a pinch of salt until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  4. Beat the cream cheese in a large bowl with an electric mixer until smooth and creamy, about 2 minutes. Scrape down the sides.
  5. Add 3/4 cup sugar and beat until combined, about 1 minute. Scrape the bowl again.
  6. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, cinnamon, and 1/4 teaspoon salt. Beat on low speed until smooth and evenly combined. Do not overmix.
  7. Pour the filling over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 35-40 minutes, until the edges are set and the center is slightly jiggly (like firm Jell-O). A toothpick inserted 1 inch from the edge should come out clean.
  9. Cool the bars in the pan on a wire rack for 1 hour, then refrigerate for at least 3 hours or overnight until fully set.
  10. Use the parchment overhang to lift the bars out of the pan. Slice into 16 squares (4×4). Serve cold, optionally topped with whipped cream, caramel sauce, or extra crushed gingersnaps.

Notes

Room temperature ingredients are key for a smooth filling. Do not overbake; the center should still jiggle slightly. Chill thoroughly before slicing for clean cuts. Bars can be made up to 2 days ahead and stored in the refrigerator. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, easy pumpkin dessert, fall dessert, potluck dessert, quick pumpkin bars

Find it online: https://lumalunch.com/easy-pumpkin-cheesecake-bars-with-gingersnap-crust/