Pumpkin Cheesecake Bars With Gingersnap Crust
This post may contain affiliate links. Please read my disclosure policy.
I’ve made a lot of pumpkin treats over the years, and while they’re all delicious, I often want something a little more exciting than plain pumpkin pie. These baked Pumpkin Cheesecake Bars are my answer: a gingersnap crust, creamy cheesecake layer, and silky pumpkin pie layer, no store-bought crust or canned filling shortcuts. One bite of that gingersnap crust against the creamy layers, and plain pumpkin pie doesn’t stand a chance.
Sheila’s Recipe Snapshot
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 | Store-bought gives the best texture for this crust.
- Sugar | Just enough to sweeten the crust and layers without overpowering the pumpkin.
- Butter | Binds the crust so it holds together when you cut the bars.
- Cream Cheese | Soften fully, or the cheesecake layer turns out lumpy.
- Eggs | Both the cheesecake layer and the pumpkin layer need an egg to firm up properly.
- Pumpkin Puree | Use a 15-ounce can of pure pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice | Cinnamon, ginger, nutmeg, and cloves, the classic fall blend.
- Half-and-half | Makes the pumpkin layer silky instead of dense.
- Pecans | Add crunch against the smooth caramel.
- Heavy cream | The base for a rich, pourable caramel.
- Bourbon (optional) | Adds depth to the caramel if you want it.
- 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 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
STEP 1 | 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.
STEP 2 | Bake the crust
Bake for 10 minutes. Remove the crust from the oven and allow it to cool for 10 minutes.
STEP 3 | 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.
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.
STEP 4 | 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.
STEP5 | 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.
Save This Recipe
Enter your email address and we'll send it straight to your inbox.
STEP 6 | 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.
STEP 7 | 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.
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. Reheat gently on the stove before serving.
- To freeze: You may freeze baked cheesecake bars for up to 30 days. Allow the cheesecake to cool completely before wrapping and storing in the freezer.
Frequently Asked Questions
Full-fat works best for the structure and texture here. Unfortunately, low-fat cream cheese can make the cheesecake layer runny.
Cold cream cheese is the usual cause. If it’s not fully softened before you start blending, it won’t smooth out, no matter how long you mix it. Let it sit at room temperature for at least an hour before you begin for the best results.
This happens when the pumpkin layer is poured on too quickly. Spoon it on slowly and gently instead, working in small amounts across the whole pan. That keeps the two layers neat and defined instead of mixing together.
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.
Check out my complete collection of Fall recipes for even more ideas.
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 and anything cinnamon-forward.
Always drizzle each bar with the warm pecan caramel sauce or a dollop of whipped cream before serving.
Love this recipe? Bookmark it for the future!
Simply tap the heart symbol located in the lower right corner of your screen, and the recipe will be securely stored in your own recipe box.
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 the cream cheese fully before mixing, at least an hour at room temperature, to avoid lumps.
- Spoon the pumpkin layer on slowly to keep the layers separated.
- Line the pan with parchment for easy removal, and cool completely before cutting.
- Store covered in the fridge up to 5 days, or freeze up to 30 days. Caramel sauce keeps 7 days in the fridge; reheat gently on the stove.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian 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!!!