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Pumpkin Spice Cheesecake Bars

Pumpkin spice cheesecake bars with a buttery gingersnap crust and a creamy pumpkin filling, baked until just set for clean slices. Finished with a tangy sour cream topping and a final dusting of pumpkin pie spice.
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Prep Time 25 minutes
Cook Time 45 minutes
chilling 3 hours
Total Time 4 hours 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.25 cup sugar
  • 6 tbsp melted butter
For 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
For sour cream topping
  • 1 cup sour cream
  • 2 tbsp sugar
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Make and bake the gingersnap crust
  1. Preheat oven to 325F. Press gingersnap crumbs into a 9x13 pan, then mix in sugar and melted butter until evenly moistened and press firmly into an even layer.
  2. Bake the crust for 10 minutes at 325F, until set and fragrant with a slightly darker edge. Remove and keep oven on for the filling.
Mix the pumpkin cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth and free of lumps. Add eggs one at a time, mixing just until each egg disappears.
  2. Mix in pumpkin puree, sour cream, pumpkin pie spice, cinnamon, and vanilla until the batter is smooth and uniform. Scrape the sides so no streaks remain.
Bake the cheesecake bars
  1. Pour the pumpkin cheesecake filling over the warm crust and spread to the edges. Bake at 325F for 35-40 minutes, until the center looks set but still slightly soft with no wet batter.
Top, chill, and finish
  1. Spread the sour cream topping over warm bars, making sure it reaches the edges. Refrigerate for 3 hours to fully chill and firm up.
  2. Dust with pumpkin pie spice, then cut into bars using a clean, sharp cut for neat edges. Serve chilled.

Notes

For the smoothest texture, make sure cream cheese is fully softened before mixing, and avoid over-mixing after adding eggs. Store covered in the refrigerator for up to 4 days; freeze bars for up to 2 months (thaw overnight in the fridge). For a dairy-light swap, use reduced-fat cream cheese and reduced-fat sour cream, but expect a slightly softer set.