These Pumpkin Gingersnap Cheesecake Bars are a fun twist on traditional cheesecake! With a spicy gingersnap crust and creamy pumpkin filling, they’re perfect for fall.
What I love most is how easy they are to make. Just mix, layer, and bake—no fuss! Plus, they make your kitchen smell amazing, just like autumn should! 🍂
Key Ingredients & Substitutions
Gingersnap Cookies: These give a wonderful spicy flavor to the crust. If they’re hard to find, you can use graham crackers mixed with a pinch of ginger and cinnamon for a similar taste.
Cream Cheese: The base of the cheesecake layer. If you’re looking for a lighter option, try using Neufchâtel cheese, which has less fat but a similar texture.
Pumpkin Puree: Canned pumpkin is easy to work with, but you can also roast and puree fresh pumpkin if you prefer. Just make sure it’s smooth for the best result!
Spices: Freshly ground spices often give a more vibrant flavor. If you have them on hand, use fresh ginger instead of ground ginger to brighten up the taste.
How Do You Get the Best Texture for Cheesecake Bars?
Achieving the right texture in cheesecake bars is all about the mixing and baking process!
- When mixing the cream cheese, make sure it’s at room temperature to avoid lumps.
- Don’t overmix after adding the eggs, as this can introduce too much air and cause cracking.
- Bake the bars on the lower rack of the oven for even heating, and check a few minutes early to avoid overbaking.
- A slight jiggle in the center is fine; it will firm up as it cools.
Cooling bars at room temperature before refrigerating helps them set perfectly. Enjoy baking these delicious treats!
How to Make Pumpkin Gingersnap Cheesecake Bars
Ingredients You’ll Need:
For the Gingersnap Crust:
- 2 cups gingersnap cookie crumbs (about 30 cookies)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For Topping (optional):
- Whipped cream
- Ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and 45-50 minutes of baking time. Additionally, you should allow the cheesecake bars to cool for a bit before refrigerating, so set aside a total of at least 4 hours to chill. Trust me, the wait is worth it for these delightful treats!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Then, take a 9×9-inch square baking pan and line it with parchment paper, or lightly grease it so that your bars don’t stick.
2. Make the Gingersnap Crust:
In a mixing bowl, combine the gingersnap cookie crumbs, sugar, and melted butter. Mix everything together until it’s well combined. Using the back of a measuring cup or your hands, press the mixture firmly and evenly into the bottom of the prepared pan to form a crust.
3. Bake the Crust:
Pop the crust in the oven and bake for about 8 minutes. Once done, remove it from the oven and set aside to cool slightly while you prepare the next layers.
4. Prepare the Cheesecake Layer:
In a medium mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth. Gradually add in the sugar, egg, and vanilla extract, mixing until everything is fully combined and creamy. This is your cheesecake layer!
5. Spread the Cheesecake Layer:
Carefully spread the cheesecake mixture evenly over the warm gingersnap crust, smoothing it out with a spatula.
6. Make the Pumpkin Layer:
In another bowl, whisk together the pumpkin puree, sugar, eggs, cinnamon, ginger, cloves, nutmeg, salt, and vanilla until the mixture is smooth and well blended. This will be your flavorful pumpkin layer!
7. Add the Pumpkin Layer:
Pour the pumpkin mixture carefully over the cheesecake layer, spreading it evenly for a nice top layer.
8. Bake the Bars:
Bake the entire pan in the oven for 45-50 minutes. You’ll know it’s done when the edges are set, but the center should have a slight jiggle because it will firm up as it cools.
9. Cool and Chill:
Once baked, allow the bars to cool to room temperature. Then, place the pan in the refrigerator to chill for at least 3 hours, or until set. This makes it easier to cut and enhances the flavors!
10. Serve:
Finally, cut the chilled pumpkin gingersnap cheesecake bars into squares. Top each piece with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice, if you’d like. Enjoy your tasty seasonal treat!
These Pumpkin Gingersnap Cheesecake Bars are sure to impress at any gathering or just as a special dessert at home. Happy baking!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! If you can’t find gingersnap cookies, you can use graham crackers or even Oreos. Just add a little extra spice (like ginger and cinnamon) to mimic the flavor of gingersnaps.
Can I Make These Vegan?
You can make vegan substitutions! Use a non-dairy cream cheese, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg), and use a dairy-free butter for the crust.
How Do I Store Leftover Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage. Just wrap them tightly in plastic wrap and then in aluminum foil before placing them in the freezer. Thaw in the fridge before serving!
Can I Make These Bars Ahead of Time?
Yes! These bars are perfect for making a day or two in advance. Prepare and chill them in the fridge until you’re ready to serve—flavors often meld together beautifully overnight!
