Quick, easy and baked in a 9x13 pan! A simple gingersnap cookie crust is topped with a pumpkin cheesecake layer that's loaded with those traditional Fall flavors of cinnamon and nutmeg. Then it's finished off with caramel, toasted pecans and a dollop of whipped cream.

No one will be asking you where the pumpkin pie is this holiday season because they'll be too busy diving face first into these bars!

Tower of pumpkin cheesecake bars garnished with caramel and pecans

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Why you're going to love these pumpkin cheesecake bars:

They're SUPER easy to throw together. 12 simple ingredients come together in just 10 minutes to make this seasonal favorite. Move over pumpkin pie - there's a new (easier) holiday dessert in town!
They are better than any pumpkin pie I've ever had. Pumpkin pie is great, but it's pretty bland when you compare it to the gingersnap and pecan crust of these cheesecake bars. Top that crust with rich, creamy pumpkin cheesecake filling and drizzle with caramel for a holiday dessert that's going to blow that boring pumpkin pie out of the water!
They're unexpected which will make them a family holiday favorite! If you've got cheesecake lovers in your family, this might be a flavor they've never tried before! Wow them with these magical fall flavors, silky cheesecake and crispy gingersnap crust!

Close up shot of pumpkin cheesecake bars garnished with whipped cream and cinnamon

How to make pumpkin cheesecake bars:

Add gingersnaps to a food processor and process until they are a crumb texture. Transfer to a bowl.

Food processor filled with gingersnap cookie crumbs

Process pecans until they are a crumb texture.

Food processor with chopped pecans in it

Add to bowl along with melted butter. Stir to combine. Press crust mixture into the bottom of a lined 9x13 pan in an even layer.

Place cream cheese in a large bowl.

Large white bowl with three packages of cream cheese in it

Use a hand mixer to whip it until it's creamy.

Large white bowl with whipped cream cheese in it

Add pumpkin, sugar, cinnamon, nutmeg, allspice and salt.

Large white bowl filled with ingredients to make pumpkin cheesecake filling

Mix until combined.

Then add eggs and vanilla.

Mix just until combined. Do not over mix.

Pour cheesecake batter on top of the crust and use a spatula to spread it in an even layer.

Pumpkin pie cheesecake filling being poured into a pan of gingersnap crust

Bake, uncovered for 30-35 minutes or until the edges of the cheesecake start to pull away from the sides of the pan and the center is set but still jiggly.

Close up shot of a pan filled with pumpkin cheesecake bars

Allow to cool completely, then slice bars, top with caramel, whipped cream and pecans and enjoy!

Tower of pumpkin cheesecake bars garnished with caramel and whipped cream

Tips for making the best pumpkin cheesecake bars:

Make sure your cream cheese and eggs are at room temperature. I actually like to leave by cream cheese and eggs out overnight on the counter so that they are completely at room temp before I start baking.
If you're using parchment paper to line the pan, make sure you've got little METAL clothespins to hold the parchment paper up and away (see pictures above) or it will fold over the cheesecake. Make sure they are metal and NOT wood as those will burn in the oven.
Once you've added the eggs, mix batter JUST until combined. Do not over mix. This can cause the top of the cheesecake to crack and can also yield and undesirable texture.
The cheesecake will still be quite jiggly when it's done. This is normal. As long as the edges are set and pulling away from the sides of the pan, the cheesecake is cooked! It will continue to set as it cools in the fridge. Cooking cheesecake too long will yield a dry cheesecake.
Wipe your knife clean after each cut for flawless slices. Use a sharp knife and after cutting each slice, wipe the knife clean with a paper towel or kitchen towel. This will ensure that your slices come out picture perfect!

What kind of pan to use:

- Did I mention that these pumpkin cheesecake bars bake in the little black dress of bakeware? The 9x13 inch pan! No spring form business, no water bath nonsense. Just simple, straight forward, delicious pumpkin cheesecake.
- Cheesecake doesn't have to be daunting or difficult!! Lining your baking dish with parchment paper or tin foil also makes clean up (and slicing this dessert) a breeze!

If you liked these cheesecake bars, be sure to check out these other family favorites:

The Easiest Pumpkin Cheesecake Bars

Print Recipe

These pumpkin cheesecake bars are quick, easy and seriously almost TOO good (if there is such a thing)! The crust is a simple mixture of gingersnap cookies, pecans and melted butter. The classic pumpkin cheesecake layer is loaded with those traditional Fall flavors of cinnamon and nutmeg. Then it's finished off with a drizzle of caramel, toasted chopped pecans and a dollop of whipped cream.

Author: Kylie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 20 bars 1x
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

Scale

Crust:

12 oz. gingersnap cookies
½ cup toasted pecans
7 tablespoons melted butter

Cheesecake:

3 (8 oz.) packages cream cheese, room temperature
1 (15 oz.) can pumpkin puree
1 cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon all spice
pinch of salt
1 tablespoon vanilla
2 eggs, room temperature

Toppings:

caramel sauce
toasted chopped pecans
whipped cream

Instructions

Preheat oven to 325 degrees.
Add gingersnaps and pecans to a food processor and process until they are a crumb texture. Mix with melted butter.
Line a 9x13 pan with parchment paper or tin foil. Press crust mixture into the bottom of the pan in an even layer.
Place cream cheese in a large bowl and use a hand mixer to whip it until it's creamy.
Add pumpkin, sugar, cinnamon, nutmeg, allspice and salt. Mix until combined.
Then add vanilla and eggs and mix until well combined, smooth and creamy. Be sure not to over mix though.
Pour cheesecake batter on top of the crust and use a spatula to spread it in an even layer.
Bake, uncovered for 30-35 minutes or until the edges of the cheesecake start to pull away from the sides of the pan and the center is set but still jiggly.
Remove from oven and allow to cool for 2 hours on the counter. Then refrigerate for at least 8 hours.
Slice bars, top with caramel, whipped cream and pecans and enjoy!

Notes

Make sure your cream cheese and eggs are at room temperature. I actually like to leave by cream cheese and eggs out overnight on the counter so that they are completely at room temp before I start baking.

If you're using parchment paper to line the pan, make sure you've got little METAL clothespins to hold the parchment paper up and away (see pictures above) or it will fold over the cheesecake. Make sure they are metal and NOT wood as those will burn in the oven.

Once you've added the eggs, mix batter JUST until combined. Do not over mix. This can cause the top of the cheesecake to crack and can also yield and undesirable texture.

The cheesecake will still be quite jiggly when it's done. This is normal. As long as the edges are set and pulling away from the sides of the pan, the cheesecake is cooked! It will continue to set as it cools in the fridge. Cooking cheesecake too long will yield a dry cheesecake.

Wipe your knife clean after each cut for flawless slices. Use a sharp knife and after cutting each slice, wipe the knife clean with a paper towel or kitchen towel. This will ensure that your slices come out picture perfect!

Keywords: pumpkin pie cheesecake, pumpkin cheesecake, pumpkin bars

This post was originally published in October of 2018. It was updated in October of 2019 to include process shots, step-by-step instructions and tips for making the best pumpkin cheesecake bars every single time!