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Pumpkin Cheesecake Bars

Pumpkin cheesecake bars with a golden gingersnap crust and a swirled pumpkin-vanilla filling. Baked until just set, then chilled for clean slices and a creamy, dense texture.
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Prep Time 25 minutes
Cook Time 45 minutes
chilling 3 minutes
Total Time 1 hour 13 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.25 cup sugar
  • 6 tbsp butter melted
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 and crust
  1. Preheat the oven to 325F and line a 9x13 pan with parchment.
  2. Press the gingersnap crumbs, sugar, and melted butter firmly into the pan.
  3. Bake the crust for 8 minutes, then remove to cool slightly.
Cheesecake batter and swirl
  1. Beat the cream cheese and granulated sugar until smooth.
  2. Add the eggs, sour cream, and vanilla, then beat until well combined.
  3. Remove 1-1/2 cups of the cream cheese mixture and whisk in pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
  4. Pour the plain cheesecake mixture over the crust, then dollop the pumpkin mixture on top.
  5. Swirl the layers with a knife, creating a marbled surface.
Bake, chill, and slice
  1. Bake at 325F for 35 to 38 minutes, until the center is just set.
  2. Cool completely, then refrigerate for 3 hours.
  3. Cut into bars and serve chilled.

Notes

For sharp, clean slices, chill the bars until fully firm (3 hours minimum). Store covered in the refrigerator up to 4 days; freeze up to 2 months (wrap well to prevent freezer burn). For a lighter option, use reduced-fat cream cheese—texture will be slightly softer but still sets well.