Pumpkin Spice Cheesecake Bars with Gingersnap Crust

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy pumpkin cheesecake bars with warm spices on a crunchy gingersnap cookie crust, perfect for festive dessert tables. This American-inspired Thanksgiving recipe, ready in about 65 minutes, layers gingersnap cookies, crushed, unsalted butter, melted, 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

1 1/2 cups gingersnap cookies, crushed
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
3/4 cup granulated sugar
1 cup pumpkin puree
2 large eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
2 tablespoons all-purpose flour

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Instructions

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.
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.
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.
Step 4: Pour the pumpkin cheesecake batter over the gingersnap crust and smooth the top with a spatula.
Step 5: Bake for 45-50 minutes until the edges are set but the center slightly jiggles when shaken.
Step 6: Remove from oven and cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.
Step 7: Serve chilled as a spiced, creamy pumpkin dessert with a crisp gingersnap base.