Pumpkin Spice Cheesecake Bars with Gingersnap Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy pumpkin cheesecake bars with warm spices on a crunchy gingersnap cookie crust, perfect for festive dessert tables. This american-inspired thanksgiving ready in about 65 minutes layers gingersnap cookies, crushed, tablespoons unsalted butter, melted, ounces cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 16 American cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. In a medium bowl, combine 1 1/2 cups crushed gingersnap cookies and 6 tablespoons melted unsalted butter. Press mixture firmly into the bottom of a greased 9x9-inch baking pan to form the crust.
  2. Step 2: In a large bowl, beat 16 ounces softened cream cheese with 3/4 cup granulated sugar until smooth and creamy using an electric mixer.
  3. Step 3: Add 1 cup pumpkin puree, 2 large eggs, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and 2 tablespoons all-purpose flour to the cream cheese mixture. Beat until fully combined and smooth.
  4. Step 4: Pour the pumpkin cheesecake batter over the gingersnap crust and smooth the top with a spatula.
  5. Step 5: Bake for 45-50 minutes until the edges are set but the center slightly jiggles when shaken.
  6. Step 6: Remove from oven and cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.
  7. Step 7: Serve chilled as a spiced, creamy pumpkin dessert with a crisp gingersnap base.

Equipment for this recipe

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Frequently asked questions

How long does Pumpkin Spice Cheesecake Bars with Gingersnap Crust take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pumpkin Spice Cheesecake Bars with Gingersnap Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pumpkin Spice Cheesecake Bars with Gingersnap Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pumpkin Spice Cheesecake Bars with Gingersnap Crust for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pumpkin Spice Cheesecake Bars with Gingersnap Crust?

American thanksgiving like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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