Go Back

Pumpkin Cheesecake Bars

Pumpkin cheesecake bars with a golden gingersnap crust and a swirled pumpkin-vanilla filling. Baked until just set for clean, sliceable layers, then chilled for a dense, creamy texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
chilling 3 hours
Total Time 4 hours 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.25 cup sugar
  • 6 tbsp butter melted
For cheesecake layer
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 1 tsp vanilla
For pumpkin layer
  • 0.5 cup pumpkin puree
  • 0.25 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and crust
  1. Preheat the oven to 325F and line a 9x13 pan with parchment.
  2. Press the gingersnap crust into the pan and bake for 8 minutes.
Cheesecake batter and swirl
  1. Beat the cream cheese and granulated sugar until smooth, then add eggs, sour cream, and vanilla and beat until combined.
  2. Remove 1-1/2 cups of the cream cheese mixture and whisk in pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon until smooth.
  3. Pour the plain cheesecake mixture over the baked crust, dollop the pumpkin mixture on top, and swirl with a knife.
Bake, cool, and chill
  1. Bake at 325F for 35-38 minutes, until the center is just set with a slight jiggle.
  2. Cool the pan to room temperature, then refrigerate for 3 hours.
Serve
  1. Cut into bars and serve chilled.

Notes

For the cleanest slices, chill the bars overnight if you can, then lift using the parchment and wipe the knife between cuts. Store covered in the refrigerator for up to 4 days. Freeze yes: wrap tightly and freeze up to 2 months, thaw overnight in the refrigerator. For a lighter option, use low-fat cream cheese and sour cream (texture will be slightly softer but still sliceable).