These easy pumpkin cheesecake bars are made with a luscious, spiced filling baked over a soft ginger cookie crust. This from-scratch recipe captures all the cozy flavors of the holidays, but who says you have to wait until the end of the year to indulge? Enjoy these delightful bars any time you crave a taste of festive warmth!
This post may contain affiliate links. Please refer to the terms page for more information.
Jump to:
Why you will love this recipe
The combination of textures—a creamy, spiced pumpkin cheesecake atop a soft, flavorful ginger cookie crust—is what makes these bars extra special. For a delightful variation, try sprinkling a few handfuls of pecans over the cheesecake layer before baking, adding a satisfying crunch and nutty depth.
Baking process
These pumpkin cheesecake bars are baked in two steps: first, the ginger cookie crust is partially baked on its own, and then the cheesecake layer is added for a second bake. Pre-baking the crust is essential to ensure it’s fully set and to prevent the cheesecake layer from blending into it.
Ingredients
Ginger crust ingredients
- Unsalted butter and an egg: bring both of these ingredients to room temperature before starting recipe.
- Molasses: use unsulfured molasses
- All-purpose baking flour, baking soda and salt
- Spices: ground ginger and ground cinnamon
Pumpkin cheesecake ingredients
- Cream cheese and eggs: bring both of these ingredients to room temperature before starting recipe. Additionally, use a full-fat cream cheese
- Granulated sugar
- Pumpkin puree: use canned pumpkin puree. Most often found in the baking aisle at the grocery store - don't use pumpkin pie mix.
- Spices: Ground cinnamon, ground ginger, ground nutmeg and salt
Storage
Place pumpkin cheesecake bars in an airtight container. Store in your refrigerator for up to 4 days.
More Fall favorite desserts
Looking for more recipes for your fall dessert tables? Check out these:
I hope you enjoy this pumpkin cheesecake bars recipe as much as my family and friends do!
📋 Recipe
Pumpkin Cheesecake Bars with a Ginger Cookie Crust
Equipment
- 10" Square Pan or 9" x 13" rectangular pan
- Hand Mixer or stand mixer
- Bowls, measuring cups and spoons
Ingredients
Ginger Cookie Crust
- ¾ Cup Unsalted Butter Softened
- 1 Cup Granulated Sugar
- 1 Large Egg Room temperature
- ¼ Cup Molasses Use unsulfured molasses
- 2 Cups All Purpose Flour Sift if necessary to remove any lumps
- 1 Tablespoon Ground Ginger
- 1 teaspoon Cinnamon
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
Pumpkin Cheesecake Topping
- 2 Cups Cream Cheese Use full fat and room temperature / each 8 ounce package equals one cup
- ⅔ Cup Granulated Sugar
- 2 Large Eggs room temperature
- 1 Large Egg Yolk room temperature
- ¾ Cup Pumpkin Puree (canned) Don't use pumpkin pie filling
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- ½ teaspoon Salt
Instructions
Make Ginger Cookie Crust
- Preheat oven to 350℉ (180℃)
- Spray a 10" x 10" pan with nonstick baking spray. Place strips of parchment paper in bottom of pan so the parchment extends over the four pan sides. (note: a 9" x 13" pan may also be used)
- In a medium bowl, whisk together flour, ginger, cinnamon, baking soda and salt. Set aside for later.2 Cups All Purpose Flour, 1 Tablespoon Ground Ginger, 1 teaspoon Cinnamon, 2 teaspoons Baking Soda, ½ teaspoon Salt
- Using a stand mixer with the paddle attachment, begin mixing butter and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed. Note: a hand mixer may also be used.¾ Cup Unsalted Butter, 1 Cup Granulated Sugar
- Add egg and molasses to the mixing bowl. Mix on medium speed until incorporated. Scrape the bowl as needed.¼ Cup Molasses, 1 Large Egg
- Add the flour mixture and mix on low speed until combined.
- Pour the dough into the bottom of the prepared pan. Using your hands, lightly press the dough down so it evenly covers the bottom of the pan.
- Bake for 15 minutes. Note: crust will be partially baked - it will finish baking after the Pumpkin Cheesecake topping is added to the pan.
- Let crust cool before starting the pumpkin cheesecake topping.
Make Pumpkin Cheesecake Topping
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Run mixer on medium speed for one minute. Scrape down the sides of the bowl and mix on medium speed for another minute. Continue to mix until no lumps remain. Note: a hand mixer may also be used.2 Cups Cream Cheese
- Add granulated sugar and mix on medium speed for 2 minutes.⅔ Cup Granulated Sugar
- Add the eggs and egg yolk one at a time. After each one, mix the batter well. Use a spatula to scrape down the sides of the bowl so everything gets blended evenly.2 Large Eggs, 1 Large Egg Yolk
- Add pumpkin puree and spices. Mix until well combined, scraping sides of bowl as needed.¾ Cup Pumpkin Puree (canned), 1 teaspoon Ground Cinnamon, ½ teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg, ½ teaspoon Salt
- Pour pumpkin cheesecake topping over the partially cooked ginger cookie crust. Spread mixture evenly.
Bake and Unmold
- Bake for 30 - 35 minutes at 350℉ (180℉). The cheesecake portion will be a little jiggly but it will set up when it cools.
- Cool at room temperature for one hour. Place in refrigerator for 2 hours to finish setting.
- Unmold by pulling up on sides of parchment paper. Transfer to a cutting board. Remove parchment from bottom of the dessert. Cut into desired sizes.
Bryan says
Cinnamon/ginger crust with pumpkin. I can't think of anything not to like! One could wait until the pumpkin season in the fall, but why wait? Best to make these and enjoy them right now.
Julie says
Thanks for this yummy recipe Stephanie! I'm a huge fan of pumpkin cheesecake, and I'm always on the lookout for new and creative ways to enjoy it. These bars are the perfect marriage of sweet and savory, with a ginger cookie crust that perfectly complements the creamy cheesecake filling. I can't wait to give this recipe a try!
dessertswithstephanie says
Thanks for stopping by, Julie. Would love to hear your feedback should you try the recipe!
Charlie L says
Delicious flavors in this recipe. We enjoyed these a lot.
Charlie says
Yummy! The best of two worlds - ginger cookie and pumpkin cheesecake.
Momma T says
Really good recipe. The house smelled so good while making these. The ginger crust and the cheesecake filling works great together.
JoLynn says
So decedent!