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Pumpkin Pie Cheesecake Bars

Pumpkin pie cheesecake bars with a gingersnap crust and a swirled pumpkin-vanilla filling. Baked until just set, then chilled for a clean slice and topped with whipped cream.
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Prep Time 25 minutes
Cook Time 50 minutes
chilling 4 minutes
Total Time 1 hour 19 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.33 cup sugar
  • 7 tbsp butter melted
For cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
For serving
  • 1 whipped cream for serving

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the gingersnap crust
  1. Preheat the oven to 325F. Press the gingersnap crumbs mixed with sugar and melted butter firmly into a lined 9x13 pan, then bake for 10 minutes.
Make the cheesecake filling
  1. Beat the softened cream cheese with both sugars until smooth. Add the eggs one at a time, beating after each addition.
  2. Stir in the sour cream and vanilla until smooth, then divide the batter in half. Stir the pumpkin puree, pumpkin pie spice, and cinnamon into one half until evenly combined.
Swirl, bake, and chill
  1. Alternately pour both batters over the crust, then swirl the surface with a knife for a marbled look. Bake for 40-45 minutes until the center is just set.
  2. Cool the pan to room temperature, then refrigerate for 4 hours to fully chill. Slice into bars and top each with whipped cream.

Notes

For the cleanest bars, chill until fully firm (at least 4 hours). Store covered in the refrigerator up to 4 days; freeze up to 1 month (wrap slices well). For a dairy-reduced option, use a 1:1 cream-cheese alternative and plain nonfat sour cream-style replacement if available.