These Pumpkin Cheesecake Bars have smooth, creamy cheesecake with a gingersnap crust. Made in a 9×13 pan these bars are perfect for sharing!
Pumpkin Cheesecake Bars are the autumn version of my husband’s favorite childhood dessert. It’s the perfect dessert to bring to all of your fall celebrations, as well as the upcoming holiday dinners from Thanksgiving to Christmas! Last autumn year, I shared Caramel Apple Cheesecake Dessert and Pecan Pie Cheesecake Dessert. This year it was time to go with a pumpkin version!
What You’ll Find In This Post
Pumpkin Cheesecake Bars Ingredients
The ingredients in these pumpkin cheesecake bars are similar to what is called for in a traditional pumpkin cheesecake. But rather than using a springform pan, these bars are made in a 9×13 pan.
Cheesecake Layers Ingredients
- Cream Cheese: Full-fat plain cream cheese is the main ingredient in these pumpkin cheesecake bars. Let them sit out on the counter at room temperature to soften before starting the recipe.
- Sugar: Granulated sugar provides sweetness to the bars.
- Vanilla: The vanilla extract adds flavor to the bars. This is especially important in the vanilla layer of the bars.
- Eggs: These bars need four eggs. The eggs provide structure to the cheesecake layers.
- Pumpkin: This recipe uses one cup of pumpkin puree. Save the remaining pumpkin to make another recipe, such as this pumpkin smoothie or a pumpkin mug cake. We love freezing leftover pumpkin puree to use at a later date.
- Spices: For spices, we added ground cinnamon and ground nutmeg.
- Toppings: We topped these pumpkin cheesecake bars with whipped cream and a sprinkle of ground cinnamon.
Gingersnap Crust Ingredients
- Cookies: This recipe uses gingersnap cookies along with graham crackers in the crust. The gingersnap cookies bring so much flavor to the bars!
- Graham Crackers: We also used graham crackers because they are softer and make the crust more tender.
- Sugar: We used granulated sugar in the crust for added sweetness and structure.
- Butter: Melted butter is what brings the gingersnap crust ingredients together.
How To Make Pumpkin Cheesecake Bars
We made these bars using two layers of cheesecake. One layer is plain, vanilla cheesecake, and the other is pumpkin cheesecake. You can make these pumpkin cheesecake bars in three steps: the crust, the cheesecake, and the topping.
- Crust: To make the crust mix together the ingredients until the gingersnap cookie crumbs and graham cracker crumbs are moistened. Then, press the mixture into the pan.
- Cheesecake Layers: Prepare the vanilla layer and place it in the freezer to harden while making the pumpkin layer. Spread the pumpkin cheesecake filling over the chilled vanilla layer, and then place the pumpkin cheesecake bars in the oven to bake.
- Toppings: Once the bars have completely cooled, top them with whipped cream and cinnamon.
Frequently Asked Questions
You can add the pumpkin layer right away, but it will end up with more of a swirled look.
Yes! Skip the step where you remove three cups of batter and add the pumpkin puree and spices to the entire cheesecake batter. Spread over the crust and bake.
I used these gingersnap cookies. They are hard and crispy, not soft bakery style.
Don’t worry if your cheesecake bars crack! It happens to me too. You can cover up the crack with whipped cream. Since it will be cut into slices no one will even notice.
These pumpkin cheesecake bars are absolutely divine! The gingersnap crust is so chewy and flavorful. It’s the perfect compliment to the creamy cheesecake.
I’ve made this pumpkin cheesecake dessert several times already. My husband brought one pan to work to share, and I shared another at ladies’ coffee night. Everyone raved about how good it was!
Craving Pumpkin Desserts? Try one of these next:
Pumpkin Cookies: These are our favorite soft pumpkin cookies with cream cheese buttercream on top!
Pumpkin Bundt Cake with Maple Glaze: This cake is easy to make with pumpkin puree and a cake mix. The bundt pan shape is gorgeous on a cake plate.
Easy Pumpkin Mug Cake Recipe: This Pumpkin Mug Cake only takes 60 seconds to make, so you can have a mini cake any time you want one!
Pumpkin Silk Pie: This Pumpkin Silk Pie is a light and airy alternative to the traditional pumpkin pie.
Pumpkin Cheesecake Bars
Ingredients
Gingersnap Crust
- 1 cup gingersnap cookie crumbs
- 2/3 cup graham cracker crumbs
- 1/2 cup granulated sugar
- 1/4 cup butter melted
Cheesecake
- 24 oz cream cheese softened (three 8 oz blocks of cream cheese)
- 1 1/2 cups granulated sugar
- 2 teaspoon vanilla
- 4 egs
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Topping
- 3 cups whipped cream (or use Cool Whip)
- 2 teaspoon cinnamon
Instructions
Gingersnap Crust
- Put gingersnap crumbs, graham cracker crumbs, granulated sugar, and melted butter in a bowl. Use a fork to stir until combined.
- Press into a 9×13 inch pan. Set aside.
Cheesecake
- Beat softened cream cheese until smooth. Add granulated sugar and vanilla. Beat until smooth, scraping the sides of the bowl as needed.
- Lightly whisk four eggs in a small bowl to break them up but do not beat them. Stir the eggs into the cream cheese mixture just until combined. Do not over-mix or beat.
- Remove three cups of cheesecake batter and spread over the prepared gingersnap crust. Place in the freezer for 20-25 minutes.
- Add pumpkin puree, cinnamon, and nutmeg to the remaining batter. Mix until combined.
- Remove pan from freezer. Pour the pumpkin cheesecake batter over the hardened plain cheesecake layer.
- Bake at 350˚F for 45-50 minutes. The center should be set but still jiggly. Place on a cooling rack to cool completely. Cover and chill in the fridge for 5-6 hours or overnight.
- Remove from fridge and cover with whipped cream or Cool Whip.
- Sprinkle with cinnamon. Store in the fridge.
Danielle says
Hi!! If I wanted to separate this into two smaller pans what would my baking time be?
Tonia says
Hi Danielle,
I’ve never tried making it in a smaller pan but I would guess that the baking time would be 35-40 minutes.
~Tonia
Debbie says
Delicious! I cut the sugar in half and used chèvre instead of cream cheese. For a no cow milk dessert. Yum!
Robyn says
Just remember this today. Thanks for a delicious go-to, every step went as described with no surprises! Thanks!
Tonia says
You are very welcome and thank you for bringing a smile to my face! Happy thanksgiving!
Taylor B says
Do you think I could prebake the crust? I don’t want it to get soggy and feel like it would be more like bars, which is what I’d prefer for ease of serving . This looks like an awesome recipe – EXACTLY what I was looking for!
Tonia says
Yes, you can prebake the crust if you prefer! Enjoy! ~Tonia
Beth says
Can this be made into a regular springform cheese cake pan?
Tonia says
Hi Beth,
Yes, you should be able to but it will probably be thicker and could therefore take longer to bake.
Happy Baking!
-Tonia
Diana Lopes says
Pumpkin and cheesecake in a single recipe. Is there any way this could go wrong? hahah Thanks for the recipe!
Diana Lopes says
Pumpkin and cheesecake in a single recipe. Is there any way this could go wrong? hahah Thanks for the recipe!
Rhonda Bunn says
This is so so sooooo good!!!! Make it!!!
Rhonda Bunn says
This is so so sooooo good!!!! Make it!!!