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Cozy Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a spicy gingersnap crust and a creamy pumpkin cheesecake filling with a tangy cream cheese swirl. They’re the perfect fall dessert, easy to make ahead, and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs (from about 30 cookies; I recommend Anna’s or Mi-Del for that perfect spice kick)
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt (optional, but it balances the sweetness)
  • 16 ounces (450g) cream cheese, softened to room temperature (Philadelphia works best for that creamy texture)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling—make sure it’s 100% pure pumpkin)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon ginger + 1/4 teaspoon nutmeg + pinch of cloves)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour (helps prevent cracking)
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk (any kind works)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9 pan with parchment paper, leaving a little overhang on two sides—this is your handle for lifting the bars out later.
  2. Make the crust: In a food processor, pulse the gingersnaps until they’re fine crumbs. You want about 2 cups. Transfer to a medium bowl, stir in the sugar and salt, then pour in the melted butter. Mix with a fork until every crumb is moistened. Press this mixture firmly into the bottom of your prepared pan. I use the bottom of a measuring cup to really pack it down. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
  3. Start the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth—about 2 minutes. Scrape down the sides of the bowl. Add both sugars and beat until fluffy, another 2 minutes. Don’t rush this step; you want it light and airy.
  4. Add the pumpkin and eggs: Mix in the pumpkin puree until combined. It’ll look a little streaky at first, that’s fine. Add the eggs one at a time, beating on low after each addition—just until the yolk disappears. Overmixing at this stage can make the cheesecake puff up and crack. Stir in the vanilla, pumpkin pie spice, cinnamon, and flour. Mix on low for about 30 seconds until everything is smooth.
  5. Make the swirl (if using): In a small bowl, beat the remaining 4 ounces of cream cheese with the sugar, vanilla, and milk until smooth. It should be pourable but not runny.
  6. Assemble: Pour the pumpkin cheesecake filling over the warm crust. Smooth the top with a spatula. Drop spoonfuls of the cream cheese swirl mixture on top—about 6 to 8 dollops. Use a butter knife or skewer to swirl them into the pumpkin layer. Don’t over-swirl or you’ll lose the contrast. I like to do a figure-eight motion just a few times.
  7. Bake: Place the pan in the center of the oven and bake for 40 to 45 minutes. The edges should look set and slightly puffed, but the center will still jiggle a little when you gently shake the pan. That’s okay—it’ll firm up as it cools. If the top starts browning too fast around minute 30, tent loosely with foil.
  8. Cool completely: Let the bars cool on a wire rack for about 1 hour. Then transfer to the refrigerator and chill for at least 4 hours—overnight is even better. This is the hardest part, I know. But cold cheesecake bars slice so much cleaner.
  9. Slice and serve: Use the parchment overhang to lift the entire block onto a cutting board. Run a sharp knife under hot water, wipe it dry, and make your cuts. Clean the knife between each slice for those Instagram-worthy edges.

Notes

Don’t overmix the filling to avoid cracks. Use room temperature ingredients for best texture. Press the crust firmly to prevent crumbling. Chill for at least 4 hours before slicing for clean cuts. Use a hot knife for perfect slices. For a gluten-free version, use gluten-free gingersnaps and gluten-free all-purpose flour. For a dairy-free version, use plant-based cream cheese and butter. The bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://cookyep.com/cozy-pumpkin-cheesecake-bars-with-gingersnap-crust/