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Pumpkin Cheesecake Bars

Pumpkin cheesecake bars with a golden gingersnap crust and a swirl of spiced pumpkin-vanilla filling. Baked until just set for clean slices, then chilled for firm, creamy layers.
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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
  

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

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Prep and bake the crust
  1. Preheat oven to 325F and line a 9x13 pan with parchment.
  2. Press gingersnap crumbs, sugar, and melted butter into the pan.
  3. Bake the crust for 8 minutes, then cool briefly.
Make the cheesecake batter
  1. Beat cream cheese and granulated sugar until smooth.
  2. Add eggs, sour cream, and vanilla, then beat until combined.
  3. Remove 1-1/2 cups of the cream cheese mixture and whisk in pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
Assemble and bake
  1. Pour the plain cheesecake mixture over the baked crust.
  2. Dollop the pumpkin mixture over the top.
  3. Swirl the two layers together with a knife to create a marbled pattern.
  4. Bake for 35-38 minutes, until the center is just set.
  5. Cool completely, then refrigerate for 3 hours to firm up.
Slice
  1. Cut into bars and serve.

Notes

For the cleanest slices, chill until fully firm (the full 3 hours) and wipe your knife between cuts. Store covered in the refrigerator up to 5 days; freezing is yes—freeze individual bars up to 2 months, thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese while keeping the same bake time.