Pumpkin Cheesecake Bars

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What do you get when you cross pumpkin with cheesecake and gingersnaps? The best day ever! Creamy, with warm and toasty fall flavors and and a spicy gingersnap crust, these pumpkin cheesecake bars are the perfect make-ahead Thanksgiving dessert.

Searching for that dream Thanksgiving dessert? These pumpkin cheesecake bars marry two favorites…autumn scented pumpkin and rich, silky cheesecake.

They have a spiced gingersnap crust and are rich, creamy, and decadent. They are the perfect make-ahead treat as they’ll keep in the refrigerator for several days. Make em, chill em, slice em, and store em.

Pumpkin cheesecake bars a great, low-stress option for the holidays.

I make these cheesecake bars about three days ahead of when I’m planning to serve them and let them set up in the pan unsliced, overnight. The following day I slice them into squares.

Store them in a wax paper-lined sealable container and simply place them on a platter when you’re ready to serve (with a dollop of whipped cream for extra va va va voom) and have at it.

Let’s make Pumpkin Cheesecake Bars

1. Grind the gingersnaps until you have fine crumbs. I like a food processor, but you can use a ziplock bag and rolling pin.
2. Mix in melted butter. The mixture should resemble wet sand.
3. Line a baking pan with parchment with an overhang on all sides. Press crumbs into pan. 
4. Bake until golden brown and set. about 20 mins on 325 degree F.

5. Combine the pumpkin puree with the salt and spices.
6. Beat the softened cream cheese until very smooth. Add the sugars and continue to beat well..
7. Beat in the eggs one at a time. Be sure to scrape the bottom and the sides of the bowl well.
8. Mix in the pumpkin mixture to the cream cheese mixture.
9. Beat just until blended and smooth.
10. Pour into the prepared pan with the baked crust and bake in a water bath for about 50 mins. Chill well (ideally overnight) before slicing into squares and serving.

Tips for success

• Room temperature ingredients will yield the best results. Be sure to set the cream cheese and eggs out to come to room temp well before you get started.
• This recipe calls for the cheesecake bars to be cooked in a water bath. A shallow rectangular roasting pan is ideal. Make sure you use very hot or boiling water for the water bath.
• The easiest way create to the water bath is to set the baking dish into the roasting pan and set on a slightly pulled out oven rack. Carefully pour the water in and gently push the oven rack back in and close the oven door.
• Don’t over-bake the cheesecake bars, the middle should be slightly jiggly when they’re done.
• The over-hanging parchment paper will allow you to remove the cheesecake from the pan. Set the entire cheesecake on a cutting board before slicing.
• A hot knife works best to slice the bars and will give you nice, crisp edges. Run the hot water over the knife in between cuts, and wipe the blade with a paper towel.

More Pumpkin Inspired Recipes

• Pumpkin Bread
• Pumpkin Cupcakes with Whipped Cream Frosting
• Pumpkin Pancakes
• Pumpkin Cake Pops

4.17 from 6 votes

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Pumpkin Cheesecake Bars

Prep Time

30 mins

Cook Time

1 hr 10 mins

Resting Time

4 hrs

Total Time

1 hr 40 mins

 

What do you get when you cross pumpkin with cheesecake and gingersnaps? The best day ever! Creamy, with warm and toasty fall flavors and and a spicy gingersnap crust, these pumpkin cheesecake bars are the perfect make-ahead Thanksgiving dessert.

Course: Cookies/Bars

Cuisine: American

Keyword: pumpkin cheesecake, pumpkin cheesecake bars

Servings: 24 Servings

Calories: 245 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 1 lb gingersnaps (1 box)
• 6 oz unsalted butter, melted (1 1/2 sticks)
• 15 oz pumpkin (1 can)
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• pinch cloves
• 1/2 tsp kosher salt
• 32 oz cream cheese, softened (4 - 8 oz pkgs)
• 2/3 cup brown sugar, packed
• 1 cup sugar
• 5 eggs, room temperature
• 1 tsp vanilla extract
• *whipped cream for serving

Instructions

1. Preheat the oven to 350 degrees and generously grease a 13x9 inch pan. Line the pan with parchment so the sides have the parchment over-hanging the edges (this will help with removing the bars from the pan).

2. Place the gingersnaps in the bowl of a food processor fitted with a steel blade and process until you have fine crumbs. (Alternatively, place in a plastic bag and bash with a rolling pin.) Add the melted butter and process until well mixed.
3. Press the crumbs into an even layer in the bottom of the prepared pan. Be sure to tamp down the crust well. Bake for 20 mins and remove to a wire rack to cool. Reduce the oven temperature to 325.
4. Mix the spices and salt into the pumpkin in a small bowl. Set aside.
5. Beat the cream cheese with a paddle attachment of a standing mixer or with a handheld mixer until smooth and creamy. Add both sugars and beat for another 1-2 mins.
6. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla.
7. Add the pumpkin mixture and beat until just blended, another minute or so more.

8. Pour on top of the cooled crust and smooth the top. Tap the pan once or twice down on the counter to release air bubbles and place in a large roasting pan or sheet tray with a lip. Place the roasting pan in the oven and pour boiling water around the pan, about halfway up the sides if your pan is deep enough.

9. Bake until the cheesecake is set, but the middle is still slightly jiggly, about 50 mins. Cool to room temperature on a wire rack, then cover and chill in the refrigerator until set, at least 4 hours or even better, overnight.
10. Cut into bars with a sharp knife run under hot water (you'll need to keep wiping the blade and running under hot water as you cut for nice, neat edges). Top with whipped cream and a dash of cinnamon if desired.

Recipe Notes

• Room temperature ingredients will yield the best results. Be sure to set the cream cheese and eggs out to come to room temp well before you get started. 
• This recipe calls for the cheesecake bars to be cooked in a water bath. A shallow rectangular roasting pan is ideal. Make sure you use very hot or boiling water for the water bath.
• The easiest way create to the water bath is to set the baking dish into the roasting pan and set on a slightly pulled out oven rack. Carefully pour the water in and gently push the oven rack back in and close the oven door.
• Don't over-bake the cheesecake bars, the middle should be slightly jiggly when they're done.
• The over-hanging parchment paper will allow you to remove the cheesecake from the pan. Set the entire cheesecake on a cutting board before slicing.
• A hot knife works best to slice the bars and will give you nice, crisp edges. Run the hot water over the knife in between cuts, and wipe the blade with a paper towel.

Nutrition Facts

Pumpkin Cheesecake Bars

Amount Per Serving

Calories 245 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 53mg18%

Sodium 425mg18%

Potassium 229mg7%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 20g22%

Protein 8g16%

Vitamin A 3005IU60%

Vitamin C 0.7mg1%

Calcium 165mg17%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in October 2017 but was republished with step by step photos and tips in October 2019.