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Creamy Pumpkin Cheesecake Bars: Easy Thanksgiving Dessert

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These creamy pumpkin cheesecake bars feature a crunchy gingersnap crust and a rich, spiced cream cheese filling. They are easy to make, perfect for Thanksgiving, and offer a comforting balance of texture and flavor.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs
  • 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
  • 15 ounces pure pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. Pulse gingersnap cookies in a food processor until fine crumbs form, or crush them in a zip-top bag with a rolling pin.
  3. In a medium bowl, combine the cookie crumbs, melted butter, 1 tablespoon granulated sugar, and 1/2 teaspoon cinnamon. Stir until the mixture resembles wet sand.
  4. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup.
  5. Chill the crust in the refrigerator for at least 20 minutes to allow the butter to solidify.
  6. In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl.
  7. Add 1 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon salt. Beat on low speed until combined.
  8. Add the pure pumpkin puree and 1 teaspoon vanilla extract. Mix on low until just combined.
  9. Add the eggs one at a time, mixing on low speed just until the yellow color disappears. Avoid overmixing to prevent air bubbles.
  10. Remove the pan from the fridge and pour the pumpkin filling over the chilled crust. Spread evenly with a spatula.
  11. Bake at 350°F (175°C) for 35-40 minutes. The edges should be set, but the center should still have a slight jiggle.
  12. Let the bars cool in the pan on a wire rack for at least one hour.
  13. Refrigerate for at least 4 hours, preferably overnight, to ensure clean cuts and set texture.

Notes

Ensure all dairy ingredients (cream cheese and eggs) are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. For fresh pumpkin, roast and mash until smooth, then squeeze out excess moisture in a cheesecloth. Bars taste better the next day after flavors have melded.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, thanksgiving dessert, easy pumpkin recipe, fall baking, cream cheese bars

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