Embrace the flavors of fall with these irresistible Pumpkin Spice Cheesecake Bars, complete with a buttery gingersnap crust. This decadent dessert is a perfect marriage of creamy, spiced pumpkin and the warm, gingery crunch of the cookie base. Get ready to wow your guests with this show-stopping autumn treat.
Why You’ll Love This Pumpkin Spice Cheesecake Bars with Gingersnap Crust
Featuring a rich, velvety pumpkin cheesecake layer atop a crisp, flavorful gingersnap crust, this recipe delivers the ultimate cozy, comfort-food experience. The bold pumpkin spice notes are balanced by the zesty, warm gingersnap flavor, creating a truly craveable and indulgent dessert. Plus, the make-ahead nature of these bars means you can enjoy the lush, melty texture and festive presentation with minimal last-minute effort.
Ingredients
This recipe calls for a simple lineup of ingredients that come together to create a showstopping fall dessert. You’ll need cream cheese, sugar, eggs, pumpkin puree, spices like cinnamon and nutmeg, and a gingersnap cookie crust. The combination of rich, creamy pumpkin and the crisp, gingery base is an absolute flavor explosion.
- 16 oz (2 packages) – Cream cheese, softened
- 1 cup – Granulated sugar
- 3 – Large eggs
- 1 cup – Pumpkin puree
- 1 tsp – Ground cinnamon
- 1/2 tsp – Ground nutmeg
- 1/2 tsp – Ground ginger
- 1 1/2 cups – Crushed gingersnap cookies
- 5 tbsp – Unsalted butter, melted
Ingredient Substitutions
- Dairy-Free Version: Use your favorite plant-based cream cheese alternative.
- Crust: If you’re not a fan of gingersnaps, you can substitute graham crackers or even crushed shortbread cookies for the crust.
How to Make Pumpkin Spice Cheesecake Bars with Gingersnap Crust
Begin by preheating your oven to 325°F (165°C) and preparing a 9×13-inch baking pan with parchment paper for easy removal. Next, create the gingersnap crust by mixing the crushed cookies with the melted butter and pressing the mixture into the bottom of the pan.
Step 1: Prepare the Crust
In a medium bowl, combine the crushed gingersnap cookies and melted butter until well mixed. Press the mixture firmly into the bottom of the prepared baking pan.
Step 2: Make the Pumpkin Cheesecake Filling
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar, eggs, pumpkin puree, cinnamon, nutmeg, and ginger, beating well after each addition. Pour the pumpkin cheesecake filling over the prepared gingersnap crust and smooth the top with a spatula.
Step 3: Bake and Chill
Bake the cheesecake bars for 35-40 minutes, or until the center is almost set with a slight jiggle. Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Step 4: Serve
Once chilled, cut the bars into squares and serve with a dusting of powdered sugar or a dollop of whipped cream for an extra-special touch.
Recipe Variations & Tips
- Swirled Caramel or Chocolate: For a fun twist, try swirling in a layer of caramel or melted chocolate before baking.
- Spice Blend Variations: Experiment with different spice blends, such as adding a pinch of cardamom or cloves to the pumpkin mixture.
- Smooth and Creamy Texture: To ensure a smooth, creamy texture, be sure to let the cream cheese come to room temperature before beating it.
- Dairy-Free Swap: Use your favorite plant-based cream cheese alternative for a dairy-free version.
Serving & Storage
Serve with: a dusting of powdered sugar or a dollop of whipped cream.
Storage: Store any leftover bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Make-Ahead: These Pumpkin Spice Cheesecake Bars are a great make-ahead dessert, as they can be prepared in advance and chilled until ready to serve.
Nutrition Information
Each serving of these decadent Pumpkin Spice Cheesecake Bars contains approximately 350 calories, 18 grams of fat, and 39 grams of carbohydrates, making them a rich and satisfying treat to enjoy in moderation.
- Serving Size: 1 bar
- Calories: 350 kcal
- Protein: 5 g
- Carbs: 39 g
- Fat: 18 g
- Sodium: 260 mg
Frequently Asked Questions
Can I use canned pumpkin puree instead of homemade?
Yes, canned pumpkin puree works perfectly fine in this recipe. Just be sure to use 100% pure pumpkin, not pumpkin pie filling.
How can I tell when the cheesecake bars are done baking?
The bars are ready when the center is almost set, with a slight jiggle in the middle. Avoid overbaking, as this can cause the cheesecake to crack.
Can I make these bars ahead of time?
Absolutely! These Pumpkin Spice Cheesecake Bars are a great make-ahead dessert. They can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
What if I don’t have a food processor to crush the gingersnaps?
No problem! You can easily crush the gingersnap cookies using a rolling pin or the bottom of a heavy glass. Just place the cookies in a resealable plastic bag and roll or press until you have fine crumbs.
Can I use a different type of cookie for the crust?
Absolutely! While the gingersnap crust adds a lovely warmth and spice, you can substitute graham crackers, shortbread cookies, or even crushed Oreos for the base.
Try These Next
- Pumpkin Spice Cheesecake Bars For Festive Desserts
- Pumpkin Spice Bacon Cheesecake Swirl Bars
- Maple Bacon Pumpkin Spice Cheesecake Bars
Pumpkin Spice Cheesecake Bars with Gingersnap Crust
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 180 minutes
- Yield: 16 bars 1x
- Category: 🍰 Sweet & Savory Mashups
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Spice Cheesecake Bars with a crunchy gingersnap crust combine the rich flavors of pumpkin spice and creamy cheesecake, making them a perfect fall treat!
Ingredients
1 ½ cups gingersnap cookie crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup pumpkin puree
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup sour cream
Instructions
1.
2. 1. Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
3. 2. In a bowl, combine gingersnap cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
4. 3. Press the mixture into the bottom of the prepared baking pan to form the crust.
5. 4. In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree and brown sugar, mixing until well combined.
6. 5. Add eggs one at a time, mixing well after each addition. Then stir in vanilla, cinnamon, nutmeg, ginger, cloves, and salt.
7. 6. Fold in the sour cream until fully incorporated.
8. 7. Pour the pumpkin cheesecake filling over the crust and spread evenly.
9. 8. Bake for 30-35 minutes or until the center is set and doesn’t jiggle.
10. 9. Allow to cool at room temperature, then refrigerate for at least 4 hours before cutting into bars.
11. 10. Serve chilled and enjoy!
Notes
For a festive touch, top with whipped cream and a sprinkle of cinnamon before serving.
These bars can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin, cheesecake, gingersnap, dessert, fall