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Pumpkin Cheesecake Bars

Pumpkin cheesecake bars with a buttery gingersnap crust and swirled pumpkin-vanilla filling. Baked until just set, then chilled for clean, sliceable bars with distinct layers.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.25 cup sugar
  • 6 tbsp butter melted
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

Method
 

Prep and bake the crust
  1. Preheat oven to 325°F and line a 9x13 pan with parchment paper.
  2. Press gingersnap crumbs mixed with sugar and melted butter into the lined pan to form an even crust.
  3. Bake the crust for 8 minutes, until set and fragrant, then remove to cool slightly.
Make the cheesecake base
  1. Beat the softened cream cheese and granulated sugar until smooth.
  2. Add eggs, sour cream, and vanilla, then beat just until fully combined and glossy.
  3. Remove 1-1/2 cups of the cream cheese mixture into a separate bowl and whisk in pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon until smooth.
Assemble and swirl
  1. Pour the plain cheesecake mixture over the baked crust and spread it into an even layer.
  2. Dollop the pumpkin mixture over the top in spoonfuls.
  3. Swirl the layers with a knife by making gentle passes through the batter for a marbled look.
Bake, cool, and chill
  1. Bake at 325°F for 35 to 38 minutes, until the center is just set with a slight jiggle.
  2. Cool the bars to room temperature, about 30 minutes, so the filling finishes setting.
  3. Refrigerate for 3 hours to fully chill before slicing.
Serve
  1. Cut into bars and serve chilled for the cleanest layers.

Notes

For the tightest swirl, keep the cheesecake batter smooth and avoid overmixing after the eggs go in. Store covered in the refrigerator for up to 4 days; freeze bars (without toppings) for up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and light sour cream (texture stays close, swirl still works).