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Pumpkin Pie Cheesecake Bars with Gingersnap Crust

Pumpkin pie cheesecake bars with gingersnap crust combine creamy vanilla cheesecake and silky spiced pumpkin pie in one slice-ready dessert. Layered in a buttery, crunchy gingersnap base and baked until the center barely jiggles, they’re easy to make ahead and serve chilled.
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Prep Time 25 minutes
Cook Time 50 minutes
chilling 5 hours
Total Time 6 hours 15 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap Crust
  • 2 cup gingersnap cookies finely crushed (about 30 cookies)
  • 2 tbsp light brown sugar
  • 6 tbsp unsalted butter melted
  • 0.125 tsp fine sea salt
Cheesecake Layer
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 1 egg large, room temperature
  • 1 tsp pure vanilla extract
Pumpkin Pie Layer
  • 15 oz pumpkin purée 1 can (15 ounces)
  • 0.5 cup light brown sugar packed
  • 2 egg large, room temperature
  • 0.5 cup heavy cream
  • 2 tsp pumpkin pie spice
  • 0.25 tsp fine sea salt
Whipped Cream Topping
  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 0.5 tsp pure vanilla extract
  • 2 tbsp crushed gingersnaps for garnish

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Stir together the gingersnap crumbs, light brown sugar, melted unsalted butter, and fine sea salt until the mixture looks like wet sand.
  3. Press the crumbs firmly and evenly into the bottom of the pan with the bottom of a measuring cup.
  4. Bake the crust for 10 minutes until fragrant and slightly darker, then lower the oven temperature to 325°F (165°C).
Mix and layer the cheesecake and pumpkin filling
  1. Beat the cream cheese and granulated sugar on medium speed for 2 minutes until smooth and fluffy.
  2. Beat in the egg and pure vanilla extract on low speed just until combined, scraping down the bowl.
  3. Spread the cheesecake mixture evenly over the warm crust.
  4. Whisk the pumpkin purée, light brown sugar, eggs, heavy cream, pumpkin pie spice, and fine sea salt until silky and smooth.
  5. Gently pour the pumpkin mixture over the cheesecake layer and smooth it into an even top.
  6. Bake for 40–45 minutes, until the edges are set and the center has only a slight jiggle.
Cool, chill, and finish
  1. Cool in the pan on a wire rack for 1 hour.
  2. Refrigerate for at least 4 hours or overnight until firm.
  3. Whip the cold heavy cream, powdered sugar, and pure vanilla extract to soft peaks.
  4. Lift the bars out using the parchment overhang and slice into 18 squares with a hot, clean knife, wiping it between cuts.
  5. Top each bar with a dollop of whipped cream and a sprinkle of crushed gingersnaps, then serve chilled.

Notes

For the cleanest slices, chill the pan until fully firm (overnight is best) and use a hot, wiped knife between cuts. Store covered in the refrigerator for up to 4 days; freezing is not recommended for best texture. For a dairy-light swap, use reduced-fat cream cheese and light cream, noting the bars may be slightly softer.