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Pumpkin Pie Cheesecake Bars

Pumpkin pie cheesecake bars with a gingersnap crust and a smooth, knife-swirl filling. The bars bake until just set, then chill for clean slices and a classic spiced pumpkin finish.
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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
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.3333333333 cup sugar
  • 7 tbsp melted butter
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

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the gingersnap crust
  1. Preheat oven to 325F. Press gingersnap crumbs, sugar, and melted butter into a lined 9x13 pan, then bake for 10 minutes.
Make the cheesecake batter
  1. Beat softened cream cheese with granulated sugar and brown sugar until smooth. Add eggs one at a time, beating well after each addition.
  2. Stir in sour cream and vanilla, then divide the batter in half. Stir pumpkin puree, pumpkin pie spice, and cinnamon into one half until fully combined.
Swirl and bake
  1. Alternately pour both batters over the crust. Swirl the surface with a knife to create marbled swirls.
  2. Bake at 325F for 40-45 minutes, until the center is just set. Cool completely, then refrigerate for 4 hours.
Serve
  1. Cut into bars and top each with whipped cream right before serving.

Notes

For the cleanest slices, chill the bars for the full 4 hours and use a sharp knife wiped between cuts. Store covered in the refrigerator up to 4 days; freeze up to 1 month (freeze without whipped cream, thaw in the fridge). For a lighter option, use reduced-fat cream cheese and light sour cream if you want a slightly softer texture.