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A serving of a Pumpkin Cheesecake Bars is served on a plate with a doily with pine cones, pumpkins, cinnamon sticks, and candy corn scattered around on the table.
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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.