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Pumpkin Cheesecake Bars

Pumpkin cheesecake bars with a golden gingersnap crust and a swirled pumpkin-vanilla filling. Cream cheese and pumpkin layers bake at 325°F until just set for clean, sliceable bars.
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Prep Time 25 minutes
Cook Time 45 minutes
Chill time 3 hours
Total Time 4 hours 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 310
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
  • 1 9x13 baking pan

Method
 

Prep & bake the crust
  1. Preheat the oven to 325°F and line a 9x13 pan with parchment for easy lifting.
  2. Press the gingersnap crust mixture into the lined pan, then bake at 325°F for 8 minutes.
  3. Cool the crust while you prepare the fillings so the cheesecake layers don’t set early.
Make cheesecake & pumpkin mixtures
  1. Beat the cream cheese and granulated sugar until smooth.
  2. Add the eggs, sour cream, and vanilla, then mix just until 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 evenly colored.
Assemble, bake, and chill
  1. Pour the plain cheesecake mixture over the baked crust.
  2. Dollop the pumpkin mixture over the top in spoonfuls.
  3. Swirl the two mixtures with a knife for a marbled look.
  4. Bake at 325°F for 35-38 minutes, until the center is just set.
  5. Cool completely, then refrigerate for 3 hours to fully firm up.
  6. Cut into bars and serve chilled.

Notes

For the cleanest bars, let the pan cool completely before chilling, and aim for a “just set” center (no wet wobble). Refrigerate leftovers in a sealed container for up to 4 days. Freezing: yes—freeze bars in a single layer, then wrap and freeze up to 2 months. For a lighter option, use low-fat cream cheese in the same amounts.