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Creamy Pumpkin Cheesecake Bars: Best Easy Fall Dessert

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Rich, layered pumpkin cheesecake bars with a toasted gingersnap crust and a marbled pumpkin topping. This easy fall dessert combines tangy cream cheese with spiced pumpkin for a cozy, bakery-quality treat.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 16 ounces full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • 15 ounces pure pumpkin puree
  • 1/2 cup packed brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground ginger

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper.
  2. Crush gingersnap cookies into coarse crumbs. Mix with melted butter, 1 tablespoon sugar, and cinnamon. Press firmly into the bottom of the prepared pan.
  3. Bake crust for 8-10 minutes until toasted. Remove and let cool.
  4. In a large bowl, beat softened cream cheese until smooth (about 2 minutes). Add 1 cup sugar and vanilla, beat until combined.
  5. Mix in sour cream. Add eggs one at a time on low speed, beating just until incorporated. Do not overmix.
  6. Pour cheesecake batter over the cooled crust and spread evenly.
  7. Whisk together pumpkin puree, brown sugar, pumpkin pie spice, and extra ground ginger until smooth.
  8. Drop spoonfuls of pumpkin mixture over the cheesecake layer. Swirl gently with a knife to create a marbled effect.
  9. Bake at 350°F (175°C) for 40-45 minutes until edges are set but center still jiggles slightly.
  10. Cool in pan on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight before slicing.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps and curdling. Do not overbake; the center should have a slight jiggle. Chill thoroughly before cutting for clean slices. For gluten-free version, use gluten-free gingersnaps. For dairy-free, use vegan cream cheese alternative.

Nutrition

Keywords: pumpkin cheesecake, fall dessert, gingersnap crust, easy baking, autumn treats, pumpkin bars, cream cheese dessert

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