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Gingersnap Pumpkin Cheesecake Bars close up photo of bars on a white platter

Gingersnap Pumpkin Cheesecake Bars

Gingersnap Pumpkin Cheesecake Squares - a freezer friendly cheesecake dessert square recipe that combines the great flavor of pumpkin cheesecake with a gingersnap crumb crust in a satisfying smaller portion alternative to an entire slice of cheesecake. Perfect for Holiday entertaining; just pull a few out of the freezer at a time to serve after thawing for about 20 minutes.
Course Dessert/Cookies
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 24 dessert cookie bars
Calories 112.18 kcal
Author Barry C. Parsons


  • 1 1/2 cups gingersnap cookie crumbs
  • 1/3 cup melted butter
  • 3 tbsp sugar
  • 8 oz cream cheese
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1/3 cup sour cream
  • 1/2 cup pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • pinch ground cloves
  • pinch ground nutmeg


  1. Mix together the gingersnap crumbs melted butter and 3 tbsp sugar.
  2. Press firmly into the bottom of the parchment lined 9x9 inch baking pan. Bake at 350 degrees F for 10 minutes.
  3. Cream together the cream cheese, 1/3 cup sugar, vanilla extract and pumpkin puree until smooth.
  4. Beat in the egg.
  5. Beat in the sour cream and spices.
  6. Pour over the prepared crust and bake for 25-35 minutes at 300 degrees F until the center sets and no longer jiggles.
  7. To ensure even baking you can place the baking pan into a larger baking pan and fill half way up with boiling water. This may slow down the cooking process and require a little extra baking time but the cheesecake will bake more evenly from the edges to the center.
  8. Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.
  9. I either pre-cut them into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner to easily pluck out as many as you need to thaw at a time. I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests.
  10. If you want to drizzle them with chocolate, just melt together 1/2 cup chocolate chips with a couple of tablespoons of whipping cream in a double boiler or in the microwave. This can be done before freezing or when you serve them.

Recipe Notes

You can use canned pumpkin to enjoy these at any time of year.

Nutrition Facts
Gingersnap Pumpkin Cheesecake Bars
Amount Per Serving (1 cookie bar)
Calories 112.18 Calories from Fat 66
% Daily Value*
Fat 7.31g11%
Saturated Fat 4.05g25%
Cholesterol 25.65mg9%
Sodium 93.74mg4%
Potassium 55.03mg2%
Carbohydrates 10.73g4%
Fiber 0.35g1%
Sugar 6.27g7%
Protein 1.34g3%
Vitamin A 1029.86IU21%
Vitamin C 0.21mg0%
Calcium 22.16mg2%
Iron 0.59mg3%
* Percent Daily Values are based on a 2000 calorie diet.