Pumpkin Cheesecake Bars
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I’ve made a lot of pumpkin treats over the years, and while they’re all delicious, I always want something a little more exciting than plain pumpkin pie! These Pumpkin Cheesecake Bars are my perfect solution. With a gingersnap crust, creamy cheesecake layer topped with a silky pumpkin pie layer, they’re packed with all the flavors of fall in one delicious bite!
Sheila’s Recipe Snapshot for Pumpkin Pie Cheesecake
These cheesecake bars are a gorgeous layered dessert that is shockingly easy to make!
I love classic pumpkin pie, but sometimes I want something a little extra special in my fall desserts.
That’s why my favorite pumpkin recipes tend to take things in a slightly more exciting direction — like my No Bake Pumpkin Cheesecake, Pumpkin Dip, and Pumpkin Bars and Cream Cheese Frosting. And I absolutely love this Slow Cooker Sticky Caramel Pumpkin Cake, too!
These gingersnap pumpkin cheesecake bars fit right into that lineup. They’re easy, make-ahead friendly, and perfect for any fall get-together — from Thanksgiving and Friendsgiving to simple family dinners.
And honestly, they taste just as delicious chilled straight from the fridge as they do the day you make them.
Ingredient Notes for Pumpkin Cheesecake Bars
- Gingersnap Cookie Crumbs | Use a food processor for fine crumbs! Store-bought gingersnaps give the best texture.
- Sugar | Just enough to sweeten both the crust and the layers without overpowering the pumpkin.
- Butter | To bind the crust and add richness.
- Cream Cheese | Softened cream cheese makes the smoothest, creamiest cheesecake layer!
- Eggs | Eggs are necessary for the cheesecake layer to set!
- Vanilla Extract | For an added depth of flavor.
- Pumpkin Puree | Use a 15-ounce can of pure pumpkin puree, not pumpkin pie filling!
- Pumpkin Pie Spice | Gives the bars that classic fall flavor with cinnamon, ginger, nutmeg, and cloves!
- Half-and-half | Makes the pumpkin layer silky and custardy.
- Pecans | Add crunch and texture to the caramel sauce.
- Heavy cream | The key to a rich, velvety caramel.
- Bourbon (optional) | Adds an extra layer of flavor to the caramel sauce on top!
Variations and Substitutions
- No gingersnaps? Use graham crackers for a graham cracker crust, but add ½ teaspoon cinnamon for a bit of added flavor. Biscoff cookies also make a delicious spiced crust.
- Skip the caramel sauce: While I personally love the caramel sauce, these would also be delicious with a simple dollop of whipped cream on top!
- Nut-free: You can definitely omit the pecans or drizzle plain caramel over the bars instead.
- Gluten-free: Use gluten-free gingersnaps or graham crackers to make gluten-free pumpkin cheesecake bars!
How to Make Pumpkin Cheesecake Bars Recipe
This recipe is surprisingly simple for how impressive it looks. You just need one bowl for each layer and a mixer for the cheesecake!
PREHEAT & PREP CRUST. Preheat the oven to 325 degrees. Line a 9-inch square baking pan with aluminum foil and set aside. Crush gingersnaps in a food processor to make 2 cups of crumbs. Mix with sugar and melted butter, then pour into the foil-lined pan and press until evenly distributed.
BAKE THE CRUST. Bake for 10 minutes. Remove the crust from the oven and allow it to cool for 10 minutes.
MAKE THE CHEESECAKE FILLING. Increase the oven temperature to 350 degrees. Place softened cream cheese and 4 tablespoons sugar in a medium bowl and beat with an electric mixer until smooth.
POUR ON TOP OF CRUST. Next, add the egg and vanilla, mixing on low speed until smooth and creamy. Pour the cream cheese mixture on top of the crust and set aside.
MAKE THE PUMPKIN PIE LAYER. In a large bowl, whisk together the pumpkin, eggs, sugar, and pie spice. Stir in the half-and-half, then slowly spoon the pumpkin mixture on top of the cheesecake to keep the layers separated.
BAKE. Bake at 350 degrees for 55 to 65 minutes, until the center is set. Cool on a wire rack for 1 hour before refrigerating.
MAKE THE CARAMEL SAUCE. Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar, heavy cream, salt, and vanilla. Bring the mixture to a boil and cook for 3 minutes, stirring frequently to prevent boiling over.
ADD PECANS & SERVE. Remove from the heat and stir in the chopped pecans. If desired, add a splash of bourbon. To serve, spoon warm sauce over pumpkin cheesecake squares.
More Recipe Success Tips
Storage Tips
- To store: Store pumpkin cheesecake bars tightly covered in the refrigerator for up to five days. The caramel sauce can be stored in the fridge for up to seven days, and reheat gently on the stove before serving!
- To freeze: You may freeze baked cheesecake bars for up to 30 days. Be sure to allow the cheesecake to cool completely before wrapping and storing in the freezer.
Frequently Asked Questions
Pumpkin desserts pair well with warm, cozy flavors like cinnamon, nutmeg, vanilla, and caramel. They’re also great alongside whipped cream, vanilla ice cream, or a drizzle of salted caramel. For drinks, try serving them with coffee, chai, hot cider, or a spiced latte!
Full-fat works best for the structure and texture here. Unfortunately, low-fat cream cheese can make the cheesecake layer runny!
Pureed pumpkin is simply cooked, mashed pumpkin with no added sugar or spices, just 100% pumpkin. Pumpkin pie filling, on the other hand, is pre-sweetened and seasoned with classic pumpkin pie spices. For this recipe, you’ll want pure pumpkin puree so you can control the sweetness and spice!
Looking for More Fall Dessert Recipes?
These easy baked pumpkin donuts and my pumpkin whoopie pies are family favorites! I have a yummy pumpkin loaf recipe that I know you’ll love, too!
What to Serve With Pumpkin Cheesecake Bars
These pumpkin cheesecake bars pair beautifully with all your favorite fall dishes! Serve them after your fall dinners like pasta with pumpkin pasta sauce or a fall harvest salad with chicken.
They are obviously great as a Thanksgiving or Friendsgiving dessert table alongside classics like apple crumb pie, pecan cheesecake pie, and anything cinnamon-forward.
Always drizzle each bar with the warm pecan caramel sauce or a dollop of whipped cream before serving!
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Pumpkin Cheesecake Bars with Gingersnap Crust
Ingredients
Crust
- 2 cups gingersnap cookie crumbs
- 3 tablespoons sugar
- 5 tablespoons unsalted butter melted
Cheesecake Layer
- 8 ounces cream cheese softened
- 4 tablespoons sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
Pumpkin Pie Layer
- 1 15 oz. can pumpkin puree
- 2 large eggs
- ¾ cup sugar
- 2 ½ teaspoons pumpkin pie spice
- 1 ¼ cups half and half
Pecan Caramel Sauce
- 4 tablespoons unsalted butter
- ½ cup sugar
- ¾ cup heavy cream
- ¼ teaspoon salt
- 1 tablespoon vanilla
- 1 cup chopped pecans
- 1 tablespoon bourbon optional
Instructions
Gingersnap Crust
- Preheat the oven to 325 degrees. Line a 9-inch square baking pan with aluminum foil and set aside.
- Crush gingersnaps in a food processor to make 2 cups of crumbs. Mix with sugar and melted butter and pour into the foil-lined pan and press until evenly distributed.
- Bake for 10 minutes. Remove the crust from oven and allow to cool for 10 minutes.
Cheesecake Layer
- Increase the oven temperature to 350 degrees. Place softened cream cheese and 4 tablespoons sugar in a medium bowl and beat with an electric mixer until smooth.
- Next, add the egg and vanilla, mixing until smooth and creamy. Pour the cream cheese mixture on top of the crust and set aside.
Pumpkin Pie Layer
- In a large bowl, whisk together the pumpkin, eggs, sugar, and pie spice. Stir in the half and half, then slowly spoon the pumpkin filling on top of the cheesecake mixture to keep the layers separated.
- Bake at 350 degrees for 55 to 65 minutes, until the center is set. Cool on a wire rack for 1 hour before refrigerating.
Pecan Caramel Sauce
- Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar, heavy cream, salt, and vanilla. Bring the mixture to a boil and cook for 3 minutes, stirring frequently to prevent boiling over.
- Remove from the heat and stir in the chopped pecans. If desired, add a splash of bourbon. To serve, spoon warm sauce over pumpkin cheesecake squares.
Notes
- Soften your cream cheese fully! This is key for any cheesecake recipe. Cold cream cheese leads to a lumpy cheesecake layer, so room temp is key. Let it sit at room temperature for at least an hour before using it!
- Don’t rush the cooling time. Once the dessert bars have been baked, cool completely on a wire rack, then refrigerate for at least 1This will also make removing them from the pan and cutting them into bars much easier.
- Spoon the pumpkin layer slowly! Pouring it on too quickly will cause the layers to mix rather than stay neat and defined.
- Line the pan with parchment paper. This makes it easy to lift the bars out cleanly after they have cooled and set. Then, use a sharp knife to cut the bars!
- Use a food processor to make the gingersnap crumbs.If you don’t have a food processor, place the cookies in a heavy-duty resealable plastic bag and use a rolling pin to crush the cookies.
- To store: Store pumpkin cheesecake bars tightly covered in the refrigerator for up to five days. The caramel sauce can be stored in the fridge for up to seven days, and reheat gently on the stove before serving!
- To freeze: You may freeze baked cheesecake bars for up to 30 days. Be sure to allow the cheesecake to cool completely before wrapping and storing in the freezer.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Is it possible to make it in a 13×9 pan? Would I need to double the recipe?
Lisbel, to convert a recipe from a 9-inch square pan to a 9×13-inch pan the rule of thumb is to multipy the ingredient amounts by 1 1/2, not double. Good luck!
Do you add the caramel sauce before or after baking?
Gina, the sauce goes on after baking the bars. I like to ladle it over as I serve.
I doubled the gingersnap and cream cheese layers the second time I made it and liked it much better that way! Delicious! I will mske this every year from now on!!!