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Pumpkin Cheesecake Bars

Pumpkin cheesecake bars with a golden gingersnap crust and a creamy pumpkin-vanilla swirl. Baked until just set for clean slices, then chilled 3 hours for a firm, creamy texture.
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Prep Time 25 minutes
Cook Time 45 minutes
Chilling 3 hours
Total Time 4 hours 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs Use finely crushed crumbs for a sturdy crust.
  • 0.25 cup sugar Granulated or cane sugar both work.
  • 6 tbsp melted butter Melt just until fluid, not hot.
For cheesecake layer
  • 16 oz cream cheese, softened Softened to room temperature for a lump-free batter.
  • 0.5 cup granulated sugar Helps set the cheesecake and balances the pumpkin.
  • 2 eggs Room temperature mixes more smoothly.
  • 0.25 cup sour cream Adds tang and keeps the texture tender.
  • 1 tsp vanilla Pure vanilla is best.
For pumpkin layer
  • 0.5 cup pumpkin puree Use plain canned pumpkin for consistent flavor.
  • 0.25 cup brown sugar Adds warmth and depth.
  • 1 tsp pumpkin pie spice Use for classic autumn spice blend.
  • 1 tsp cinnamon Boosts aroma.

Equipment

  • 1 sheet pan

Method
 

Prep and bake the gingersnap crust
  1. Preheat the oven to 325F and line a 9x13 pan with parchment.
  2. Press the gingersnap crust mixture into the pan and bake for 8 minutes.
Make the cheesecake batter and pumpkin swirl
  1. Beat the cream cheese and granulated sugar until smooth.
  2. Add the eggs, sour cream, and vanilla, then beat until fully combined.
  3. Remove 1-1/2 cups of the cream cheese mixture and whisk in the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
Assemble and finish baking
  1. Pour the plain cheesecake mixture over the crust.
  2. Dollop the pumpkin mixture over the plain layer.
  3. Swirl the layers with a knife for a marbled look.
  4. Bake for 35-38 minutes, until the center is just set and the edges look slightly puffed.
Chill, slice, and serve
  1. Cool the bars, then refrigerate for 3 hours.
  2. Cut into bars for clean slices.

Notes

For sharp, clean bars, chill until fully firm (at least 3 hours) and wipe the knife between cuts. Store covered in the refrigerator for up to 4 days; freezing is yes—wrap individual bars and freeze up to 2 months, then thaw in the fridge overnight. For a lighter option, use reduced-fat cream cheese (texture may be slightly softer).