Pumpkin Spice Cheesecake Bars with Gingersnap Crust

By AislePrompt Test Kitchen · 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 pairs gingersnap cookies, crushed, tablespoons unsalted butter, melted, ounces cream cheese, softened for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 16, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (15 ratings) 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.

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 cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep gingersnap cookies, crushed from drying out.

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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