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Pumpkin Pie Cheesecake Bars with Gingersnap Crust (Make-Ahead)

Pumpkin pie cheesecake bars with a buttery gingersnap crust and silky pumpkin filling, baked in one pan and chilled for clean slices. The edges set while the center jiggles slightly, then the bars firm up fully in the fridge for a make-ahead holiday-ready dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
chill time 4 hours 10 minutes
Total Time 5 hours 20 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the gingersnap crust
  • 2.5 cup gingersnap cookies finely crushed (about 10 oz)
  • 2 tbsp light brown sugar
  • 7 tbsp unsalted butter melted
For the pumpkin cheesecake filling
  • 16 oz full-fat cream cheese softened (2 blocks)
  • 0.75 cup granulated sugar
  • 0.25 cup packed light brown sugar
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 2 tbsp all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.25 tsp fine salt
  • 3 large eggs room temperature
For serving
  • 1 cup whipped cream
  • 2 tbsp crushed gingersnaps

Equipment

  • 1 sheet pan

Method
 

Bake and cool the crust
  1. Preheat the oven to 350°F. Line a 9x13-inch pan with parchment paper, leaving an overhang on the long sides for lifting.
  2. Stir the gingersnap cookies, light brown sugar, and melted unsalted butter until the mixture looks like wet sand. Press it firmly and evenly into the pan.
  3. Bake the crust for 10 minutes until fragrant. Lower the oven to 325°F.
Make the pumpkin cheesecake filling
  1. Beat the full-fat cream cheese, granulated sugar, and packed light brown sugar with a hand mixer on medium for 2 minutes until completely smooth and lump-free. Scrape down the bowl.
  2. Beat in the canned pumpkin puree, all-purpose flour, pumpkin pie spice, vanilla extract, and fine salt until smooth and evenly orange.
  3. Add the large eggs one at a time on low speed, mixing only until each disappears. Avoid overbeating to prevent cracks.
Bake and chill
  1. Pour the filling over the warm gingersnap crust and smooth the top. Tap the pan on the counter to release bubbles.
  2. Bake at 325°F for 35 to 40 minutes until the edges are set and the center jiggles slightly when you nudge the pan. Keep the pan in place while it finishes baking.
  3. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight until fully firm. Chill uncovered at first only if needed to set faster.
Slice and serve
  1. Lift the slab out using the parchment overhang and cut into 24 bars with a hot knife. Wipe the knife clean between cuts for neat edges.
  2. Top each bar with a dollop of whipped cream and a sprinkle of crushed gingersnaps. Serve chilled or slightly chilled.

Notes

Make-ahead tip: for the cleanest slices, chill overnight so the bars fully firm up, and cut straight down with a hot knife, wiping between bars. Store covered in the fridge up to 4 days; freezing is not recommended because the pumpkin cheesecake texture can soften after thawing. For a dietary swap, use gluten-free gingersnap cookies to make the crust gluten-free while keeping the rest of the recipe the same.