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Best Easy Perfect Pumpkin Cheesecake Bars

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These perfect pumpkin cheesecake bars with gingersnap crust are creamy, spiced, and sit on a crunchy, buttery base. They are the ultimate fall dessert that comes together quickly without a water bath.

Ingredients

Scale
  • 2 cups (about 230g) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240g) pumpkin puree
  • 2 large eggs
  • 1/4 cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
  2. Spread the crushed gingersnap crumbs on a baking sheet and toast in the preheated oven for 3-4 minutes until fragrant and slightly darker. Let cool for 2 minutes.
  3. In a medium bowl, combine the toasted gingersnap crumbs, melted butter, and sugar. Stir until every crumb is moistened and the mixture looks like wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides and beaters.
  5. Add the granulated sugar and beat until combined, about 30 seconds. Add the sour cream and vanilla extract, beating on low until just incorporated.
  6. Add the eggs one at a time, beating on low after each addition until the yolk disappears. Do not overmix.
  7. Add the pumpkin puree, pumpkin pie spice, cinnamon, and salt. Beat on low speed until everything is a uniform orange color. Give a final stir with a spatula.
  8. Pour the filling over the cooled crust and spread evenly. Tap the pan gently on the counter a few times to release air bubbles.
  9. Bake at 350°F for 45-50 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
  10. Place the pan on a wire rack and cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Use the parchment overhang to lift the entire block of cheesecake out of the pan. Place on a cutting board and cut into bars using a sharp, clean knife. Wipe the knife clean between cuts.

Notes

Room temperature ingredients are essential for a smooth filling. Do not overmix after adding eggs to prevent cracks. The jiggle test is key: the center should wobble slightly when done. Cool completely on the counter before refrigerating to avoid condensation. Use a hot knife for clean slices.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, Thanksgiving dessert, easy cheesecake bars

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