Go Back

Pumpkin Cheesecake Bars

Pumpkin cheesecake bars with a golden gingersnap crust and a swirled pumpkin-vanilla cheesecake filling. Baked until just set for clean slices, then chilled for a firm, creamy texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
chilling 3 hours
Total Time 4 hours 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.25 cup sugar
  • 6 tbsp melted butter
Cheesecake layer
  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 1 tsp vanilla
Pumpkin layer
  • 0.5 cup pumpkin puree
  • 0.25 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep & crust
  1. Preheat the oven to 325F and line a 9x13 pan with parchment for easy lifting.
  2. Press the gingersnap crumbs, sugar, and melted butter into the pan, then bake for 8 minutes.
Mix cheesecake & pumpkin layers
  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 until uniform.
Assemble, bake, chill, and slice
  1. Pour the plain cheesecake mixture over the crust, then dollop the pumpkin mixture on top.
  2. Swirl the two layers together with a knife, using gentle figure-eight motions for marbling.
  3. Bake for 35-38 minutes, until the center is just set.
  4. Cool completely, then refrigerate for 3 hours to firm up before slicing.
  5. Cut into bars and serve chilled.

Notes

For the cleanest slices, chill the bars until fully firm and use a sharp knife; wipe the blade between cuts. Store in an airtight container in the refrigerator for up to 4 days; freezer yes—freeze in a sealed container up to 2 months and thaw overnight in the fridge. For a lighter swap, use reduced-fat cream cheese (texture will be slightly softer but still sliceable).