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Pumpkin Pie Cheesecake Bars

Pumpkin pie cheesecake bars with a crisp gingersnap crust and a smooth, swirled pumpkin-vanilla filling baked until just set. Chilled for clean slices and finished with a tiny whipped cream swirl on top of each bar.
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Prep Time 25 minutes
Cook Time 50 minutes
Chill 4 hours
Total Time 5 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.3333333333 cup sugar
  • 7 tbsp butter melted
For cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
For serving
  • 1 whipped cream

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the gingersnap crust
  1. Preheat oven to 325°F. Press gingersnap crumbs with sugar and melted butter into a lined 9x13 pan, then bake for 10 minutes.
  2. Cool the crust briefly on the counter before filling, keeping it in the pan.
Make the cheesecake batter
  1. Beat softened cream cheese with granulated sugar and brown sugar until smooth. Add eggs one at a time, mixing until each is incorporated.
  2. Stir in sour cream and vanilla, then divide the batter in half.
Swirl in pumpkin filling
  1. Stir pumpkin puree, pumpkin pie spice, and cinnamon into one half of the batter until evenly combined.
  2. Alternately pour both batters over the crust. Swirl with a knife to create a marbled pattern.
Bake, cool, and chill
  1. Bake at 325°F for 40–45 minutes, until the center is just set. Remove to a rack and cool to room temperature.
  2. Refrigerate for 4 hours to fully chill and firm up.
Serve
  1. Cut into bars. Top each bar with whipped cream before serving.

Notes

For cleaner bar slices, chill overnight if you have time and run a warm knife under hot water between cuts. Store covered in the refrigerator up to 4 days; freezing is not recommended due to the swirl texture. For a dairy-reduced option, use a 1:1 cream cheese-style substitute and sour-cream alternative; the bake time may need a few extra minutes if the center isn’t set.