If you're looking for a fall treat that's a sure crowd-pleaser, try this dessert recipe for Pumpkin Cheesecake Bars with Gingersnap Crust. With a crunchy gingersnap crust, a creamy pumpkin cheesecake filling, and a sugary streusel topping, this has the best fall flavors in every bite!
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Tis the season for all things apple (like these Apple Cinnamon Donuts and Apple Pie Bars!) and pumpkin! These pumpkin cheesecake bars are the ultimate pumpkin desserts!
A delicious fall dessert
You'll love all the layers of flavor in these yummy treats. It all starts with crunchy gingersnap cookies pulsed with butter and brown sugar to create a crisp bottom crust. Then there's the main event: the creamy pumpkin cheesecake filling that's smooth and oh so delicious. Finally, this trifecta of deliciousness is topped off with a third layer: a sugary streusel topping.
No, this isn't diet food, folks. Everything in moderation, right? This is a decadent dessert that absolutely deserves its spot in your fall baking repertoire!
Another thing to love about these pumpkin cheesecake bars: they're portable, making them perfect for potlucks and holiday dinners!
Tools and Equipment
To make these Pumpkin Cheesecake Bars with Gingersnap Crust, you'll need:
A food processor - you'll need a food processor to pulse the cookies into crumbles for
A 9x9-inch baking pan - I love this OXO baking pan. It's what I use to make these desserts, as well as the Apple Pie Bars
Parchment paper - lining the inside of the pan with parchment paper so that the paper folds over the top of the pan makes it so much easier to lift out
Mixing bowls
Knife - you'll need a basic knife for cubing the butter for the streusel topping and for cutting the bars into squares.
Ingredients
First, please don't be intimidated by the amount of ingredients in this fall dessert! You'll be using some of the same ingredients for the crust, filling, and topping. Those are the three main layers of this dessert. Full measurements are listed in the printable recipe card at the bottom of the post, but here's a look at what you'll need to gather up before you start baking.
For the crust
To make the crust, you'll need store-bought gingersnap cookies, light brown sugar, ground ginger, ground cinnamon, and melted butter.
For the filling
For the filling, you'll need these ingredients:
Cream cheese – be sure to take the cream cheese out of the refrigerator about 30 minutes before you start baking to soften the cream cheese
Pumpkin puree - use your favorite
Vanilla extract - pure vanilla extract has far more flavor than imitation extract. It costs a little more but helps give your baked goods that warm bakery aroma and flavor.
Eggs - eggs should be at room temperature so they incorporate smoothly into your mix. Take the eggs out of the refrigerator about 30 minutes before you start baking.
Fall spices - ground ginger, ground cloves, nutmeg, and cinnamon add some nice flavor to the filling.
Granulated sugar
Sour cream - you can substitute Greek yogurt if you prefer.
For the streusel topping
To make the streusel topping, you'll need:
- Old fashioned oats
- All-purpose flour
- Ground cinnamon
- Granulated sugar
- Butter - make sure the butter is cold, cut into cubes
- Light brown sugar
How to make this recipe
Full instructions and measurements are in the printable recipe card at the bottom of this post. Here are some baking tips to help you along the way.
First, preheat the oven to 350°F.
Line a 9x9" baking pan with parchment paper or grease with butter or nonstick spray. Set aside
To make the crust:
In a food processor, pulse the cookies together with brown sugar, ground cinnamon, and ground ginger until you get coarse crumbles. Then slowly add the melted butter and pulse until all ingredients are well combined.
Spoon the cookie crust mixture into the bottom of the prepared baking pan. Then use a spatula to help gently press down and even out the crust so that you get an even layer of crust all around and it reaches into the corners and sides. Try to make sure there are no cracks in the crust where batter can seep through.
Bake at 350°F for 6 to 8 minutes. Remove from the oven and allow to cool slightly at room temperature for about 10 minutes.
To Make the Filling:
In a large bowl using a hand mixer (or a stand mixer), beat the softened cream cheese with the granulated butter until smooth. Then add the eggs one at a time. Beat in the pumpkin puree, spices, sour cream, and vanilla, just until all ingredients are well incorporated and the mix is smooth.
Once the crust has cooled to room temperature, pour the filling batter on top. Then make the streusel.
To Make the Streusel Topping:
In a separate large bowl, mix together the old fashioned oats, light brown sugar, granulated sugar, ground cinnamon, and flour. Then use your hands to cut in the cold butter cubes, pressing your fingers together to mix in the butter with the other ingredients. It's ok to have some larger pieces of butter here and there, but for the most part, you'll want to press the butter into the other ingredients enough so that they are in smaller crumbly pieces.
Sprinkle the streusel topping evenly over the filling. Be sure there is topping all along the corners and the sides.
Bake the bars!
Cover the pan loosely with aluminum foil. Place the prepared baking pan into the oven and bake at 350°F for 30 minutes. Then at 30 minutes, remove the foil top, and bake for another 15 minutes.
After the bars have baked for 45 minutes total, remove from the oven and allow to cool in the pan on a cooling rack for at least 30 minutes.
Recipe FAQs
The sides should be set and the center should be a bit wobbly or jiggly when you gently shake the pan. It will continue to set as it cools down.
Yes, you can freeze it for up to 3 months. To freeze, wrap it in plastic wrap and aluminum foil after the cheesecake has cooled down completely. Thaw in the refrigerator overnight.
For a clean cut, wait until the bars have completely cooled down. Run a knife under hot water and cut them while the knife is still hot.
What to serve with these Pumpkin Cheesecake Bars
This dessert is a great complement to fall comfort food main dishes:
- Dairy-Free Creamy Ground Beef Pasta
- Simple Roasted Citrus and Herb Turkey Breast
- Slow Cooker Meatball Soup
- Vegan Pumpkin Soup
More Fall Dessert Recipes
- Pumpkin Cream Cheese Roll Up
- Chocolate Chip Pumpkin Bread
- Skillet Apple Cranberry Crisp
- Apple Cinnamon Donuts
Pumpkin Cheesecake Bars with Gingersnap Crust
Equipment
- 9 x 9" Baking Pan
Ingredients
For the Crust
- 2½ cups gingersnap cookie crumbs (about 30 whole cookies)
- 2 Tablespoons packed light brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
For the Filling
- 8 ounces cream cheese, softened at room temperature
- ½ cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1¼ cup pumpkin puree
- ⅓ cup sour cream
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
For the Topping
- 1 cup old fashioned oats
- ⅔ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
Instructions
- Preheat the oven to 350°F. Line a 9x9" baking pan with parchment paper or grease with butter or nonstick spray. Set aside.
- In a food processor, pulse the cookies together with brown sugar, ground cinnamon, and ground ginger until you get coarse crumbles. Then slowly add the melted butter and pulse until all ingredients are well combined.
- Spoon the cookie crust mixture into the bottom of the prepared baking pan. Then use a spatula to help gently press down and even out the crust so that you get an even layer of crust all around and it reaches into the corners and sides. Try to make sure there are no cracks in the crust where batter can seep through.
- Bake at 350°F for 6 to 8 minutes. Remove from the oven and allow to cool slightly at room temperature for about 10 minutes.
- In a large bowl using a hand mixer (or a stand mixer), beat the softened cream cheese with the granulated butter until smooth. Then add the eggs one at a time. Beat in the pumpkin puree, spices, sour cream, and vanilla, just until all ingredients are well incorporated and the mix is smooth.
- Once the crust has cooled to room temperature, pour the filling batter on top. Then make the streusel.
- In a separate large bowl, mix together the old fashioned oats, light brown sugar, granulated sugar, ground cinnamon, and flour. Then use your hands to cut in the cold butter cubes, pressing your fingers together to mix in the butter with the other ingredients. It's ok to have some larger pieces of butter here and there, but for the most part, you'll want to press the butter into the other ingredients enough so that they are in smaller crumbly pieces.Sprinkle the streusel topping evenly over the filling. Be sure there is topping all along the corners and the sides.
- Cover the pan loosely with aluminum foil. Place the prepared baking pan into the oven and bake at 350°F for 30 minutes. Then at 30 minutes, remove the foil top, and bake for another 15 minutes.
- After the bars have baked for 45 minutes total, remove from the oven and allow to cool in the pan on a cooling rack for at least 30 minutes.
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Erika says
These bars look amazing!! I'm making them for our family gathering next weekend. I know everyone will love them.
Toni says
This is so amazing! The whole family loved it!
Lindsay says
Delicious! The oat topping really makes these over the top perfect. I love the crunchy textures alongside the creamy pumpkin.
Angela says
Oh my! These are absolutely divine! The Gingersnap Crust makes them extra special. My new favorite fall treat for sure!
Beth Sachs says
Where have these cheesecake bars been all my life! So delicious, will be making again soon.