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Pumpkin Spice Cheesecake Bars

Pumpkin spice cheesecake bars with a crunchy gingersnap crust and a smooth, orange filling baked until just set, then finished with a cool sour cream layer. This dessert uses pumpkin puree and warm spices for classic fall flavor in easy-to-cut squares.
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Prep Time 25 minutes
Cook Time 45 minutes
Chilling 3 hours
Total Time 4 hours 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.25 cup sugar
  • 6 tbsp melted butter
Pumpkin cheesecake
  • 24 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 1 cup pumpkin puree
  • 0.5 cup sour cream
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
Sour cream topping
  • 1 cup sour cream
  • 2 tbsp sugar
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Bake the gingersnap crust
  1. Preheat the oven to 325F, then press the gingersnap crust mixture firmly into a 9x13 pan.
  2. Bake the crust for 10 minutes, until lightly set and fragrant, with a dry-looking surface.
Make and bake the pumpkin cheesecake filling
  1. Beat the softened cream cheese and granulated sugar until completely smooth, stopping to scrape the sides.
  2. Add the eggs one at a time and mix just until each egg disappears, keeping the batter silky.
  3. Mix in the pumpkin puree and sour cream until smooth and evenly orange.
  4. Add the pumpkin pie spice, cinnamon, and vanilla, mixing only until the spices are fully incorporated.
  5. Pour the filling over the warm crust, then bake for 35-40 minutes until the center is just set with a slight jiggle.
Top and chill
  1. Spread the sour cream topping over the warm bars so it adheres smoothly.
  2. Refrigerate for 3 hours to fully chill and firm up the bars.
  3. Dust the top with pumpkin pie spice, then cut into bars and serve after slicing cleanly.

Notes

For the smoothest texture, use room-temperature cream cheese and avoid overmixing after the eggs go in. Refrigerate leftovers in an airtight container for up to 5 days; freeze bars for up to 2 months (thaw overnight in the fridge). For a lighter option, swap in low-fat cream cheese and low-fat sour cream if you want, noting the filling may be slightly less rich.