Pumpkin Cheesecake Bars

Looking for the BEST Pumpkin Cheesecake Bars? This pumpkin cheesecake bars recipe is my absolute favorite. The bottom is a delicious gingersnap crust with a spicy pumpkin cheesecake filling on top. Add a dollop of cinnamon whipped cream for the perfect fall dessert. Take a look at the rest of my bar recipes while you're here.

slice of pumpkin cheesecake bars on a white square plate


Pumpkin Pie Cheesecake Bars is great for serving a crowd. You can skip a traditional pie and make these bars for serving a larger crowd. Or make these for a dessert after your dinner.

Pumpkin Cheesecake Bars

This recipe makes a 9x13 size pan of cheesecake bars. I love it cause I can make this ahead of time and have it in the fridge ready to serve when you want.

two slices of pumpkin cheesecake bars on white plates with pumpkins on top

How Do You Make Pumpkin Cheesecake Bars

Make the Gingersnap Crust. Start by crushing the gingersnap cookies to crumbs or pulsing them into fine crumbs with a food processor. Stir in the butter until the crumbs are thoroughly coated with the melted butter. Firmly press the crumbs down into the bottom of the 9x13 baking dish and bake.

brownie mix cookies
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Make the Pumpkin Cheesecake Bar Filling. Beat the cream cheese and flour in a large mixing bowl. Add the pumpkin puree and mix until combined. Scrape down the bowl. Beat in both of the sugars until incorporated. Beat in the eggs one at a time. Lastly, beat in the vanilla extract, pumpkin pie spice, and ground cinnamon.

TIP: To reduce the moisture being added to the pumpkin cheesecake bars, line a strainer with paper towels, and add the pumpkin puree to it. Dab the top of the pumpkin puree with more paper towels. This will reduce the additional liquid going into the cheesecake bar batter and make the bars denser and less creamy.

Bake the cheesecake bars. Bake as directed below. You'll want the bars to be set on the edges and have a slight jiggle in the center. If the bars are overbaked, they will crack, but can be covered up by chocolate ganache or whipped cream.

pan of pumpkin cheesecake bars with a white surface

Can I use a Graham Cracker Crust instead of Gingersnaps

Yes, you absolutely can. If you are not a fan of gingersnaps or just don't have any you can swap out for regular graham cracker crust. I love the warm spices of the gingersnaps paired with the pumpkin and tang of the cheesecake.

Can you freeze Pumpkin Cheesecake Bars

You can freeze any leftover bars you don't plan to eat. They should freeze and thaw nicely. Just place in a freezer-friendly container and store up to three months.

If you freeze the bars in slices, place each slice on a baking sheet uncovered and place in the freezer until frozen. Wrap the slices well in plastic wrap or foil and place in a freezer bag or freezer-safe airtight container for up to 3 months.

To freeze the bars as a whole, place in the freezer uncovered until completely frozen. Wrap well with plastic wrap or foil and place in a freezer-safe airtight container for up to 3 months.

To thaw, remove the plastic wrap or foil and place in the fridge overnight. Then dive in!

close up of a slice of cheesecake bars with whipped cream and a pumpkin on top

Do Pumpkin Cheesecake Bars need to be refrigerated

Yes, these pumpkin cheesecake bars have to be refrigerated. The cream cheese base will spoil if left out of room temperature. Once you have finished cooking and cooling your cheesecake bars to room temperature, you will then store in the fridge.

Don't leave the pumpkin bars left out for more than two hours at a time. If you need it out longer place in the fridge for a minimum of 30 minutes in between that time frame.

How far in advance to make Pumpkin Cheesecake Bars

These bars need to chill in the fridge overnight, so it is great to make the night before you plan to eat. You can make these pumpkin cheesecake bars up to two days in advance. Hold off on adding whipped cream on top until you are ready to serve. That way it doesn't meltdown.

cheesecake bars showing the pumpkin truffle on top of the whipped cream that's sitting on the pumpkin bar

Craving more Pumpkin Puree Recipes

  • Pumpkin Chocolate Chip Bread | If you are a fan of quick bread then you will love this moist and delicate pumpkin bread with morsels of chocolate chips in every bite.
  • Easy Pumpkin Earthquake Cake | I love a good cake recipe, and this earthquake cake is ground shattering good. You will never turn down a slice after you try it out.
  • Spiced Pumpkin Parfaits | Layers of crust, creamy spiced pumpkin and cream for a sinfully incredible easy dessert recipe. Whip this up for a quick and easy pumpkin dessert.
  • Easy Pumpkin Pudding | This is an easy 4 ingredient pudding that's perfect for fall.
slice of pumpkin cheesecake bars on a white square plate

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars have a delicious gingersnap crust with a spicy pumpkin cheesecake filling on top.
5 from 1 vote
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 bars
Calories 723 kcal



  • 2 cups gingersnaps crushed (about 40 cookies)
  • 6 tablespoons butter melted

Pumpkin Cheesecake Filling

  • 24 ounces cream cheese room temperature
  • 2 tablespoons all-purpose flour
  • 15 ounces pumpkin puree
  • ½ cup granulated sugar
  • 1 ¼ cups light brown sugar packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon



  • Preheat oven to 325 degrees. Line a 9x13 baking pan with heavy-duty tin foil. Grease with nonstick baking spray.
  • Add the gingersnaps in a food processor and pulse until the cookies are crumbs. You can also put the gingersnap cookies in a storage bag and smash them with a rolling pin.
  • Add the melted butter and stir until the gingersnaps crumbs are thoroughly coated with butter.
  • Pour the crumbs into the prepared baking pan and press it into the bottom of the pan.
  • Place the pan in the fridge to chill while preparing the cheesecake filling.

Cheesecake Filling

  • Add in the cream cheese and flour to a large mixing bowl. Beat with a hand mixer on medium until creamed.
  • Add the pumpkin puree and beat until incorporated.
  • Add in the granulated sugar and brown sugar. Beatuntil completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
  • Add in the eggs one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
  • Add in the vanilla, cinnamon, and pumpkin pie spice. Beat until incorporated.
  • Pour the cheesecake filling into the chilled crust.
  • Place in the oven at 325 degrees and let bake for 45 minutes or until done. To make sure the cheesecake is done, give it a wiggle. It should slightly jiggles in JUST the center.
  • Let cool to room temperature and place in the fridge to chill overnight.
  • Slice and serve.


Calories: 723kcalCarbohydrates: 78gProtein: 10gFat: 43gSaturated Fat: 23gCholesterol: 198mgSodium: 534mgPotassium: 401mgFiber: 2gSugar: 56gVitamin A: 9796IUVitamin C: 2mgCalcium: 167mgIron: 4mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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