Pumpkin Cheesecake Bars with Gingerbread Crust

These rich, creamy Pumpkin Cheesecake Bars get an added flavor pop from the spicy gingerbread crust making them the ideal holiday dessert.

Pumpkin cheesecake bars dusted with ground nutmeg

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I’ve come to a conclusion - Pumpkin and gingerbread are two flavors that are simply made for each other! The creamy pumpkin cheesecake perfectly balances the spicy gingerbread crust, giving you a fabulous flavor combo. This one is a big hit with holiday guests!

When I originally developed this recipe, the idea started out as mini cheesecakes which were a big hit in my taste tests but to make them correctly you need to invest in a mini cheesecake pan, which isn't necessarily practical.

After a few different renditions, I finally settled on this version - pumpkin cheesecake bars with gingerbread crust. It's definitely a winner!

Contents:

Notes from the Kitchen
Ingredient Notes
Recommended Tools
How to make Cheesecake Bars
Frequently Asked Questions
More great holiday recipes
Gingerbread Pumpkin Cheesecake Bars Recipe

Overhead shot of pumpkin cheesecake bars topped with pecan pieces

Notes from the Kitchen

This recipe is the ideal alternative to a traditional Thanksgiving pumpkin pie! It's a smaller scale recipe so it's an excellent option for a smaller group holiday gathering.

This is an extra creamy cheesecake that could easily be eaten all by itself, but on top of the gingerbread crust it's just divine! The combination of flavors means these bars are great sweet treat to make on repeat throughout the fall season.

Making cheesecake bars instead of a traditional cheesecake make this recipe less complicated so you definitely don't need to be an expert baker to make it.

A couple of key tips for success when you make this recipe:

Bake with kosher salt: Salt brings out the sweetness and other flavors when baking so it helps to balance out the overall taste. Kosher salt doesn't contain iodine, making it purer and giving it a cleaner taste. The salt crystals are larger, so if you substitute table salt, use half the amount of kosher salt listed in the recipe.
Use a stand mixer: While you can use a hand mixer for both components of this recipe, it's much easier with a stand mixer. I recently purchased an extra bowl for my stand mixer so I don't have to wash the bowl when making recipes like this one that have multiple components.
Don't forget to pre-bake the crust. This step keeps the gingerbread layer from getting soggy since it's partially cooked before you add the cheesecake.
Make it in advance. Cheesecake needs some time to cool and then set, so I suggest making this early in the day or even the day before you plan to serve it. It will keep well in the refrigerator for 2-3 days.

Ingredient Notes

The full list of ingredients and quantities can be found in the recipe card below.

Cake flour: Cake flour has less protein than all-purpose flour so it's ideal when you are making cakes. Since this is for the crust you can substitute all-purpose flour it will just create a slightly denser crust layer.
Molasses: You find this at most local grocery stores. Make sure that it is the unsulphured version.
Milk: Either 2% or whole milk is preferred.
Butter: Use unsalted butter so you can control the amount of salt in the recipe.
Cream cheese: Use full-fat block cream cheese for the best texture.
Pumpkin puree: Make sure you use pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and other things added and is not a substitute in this recipe.
Eggs: I always use large eggs when baking.
Pumpkin pie spice: You can make your own or buy a premade version.
Pecans: Since they are used as a topping in this recipe, you want smaller pieces.
Spices: Cinnamon, ground ginger, ground nutmeg, vanilla extract
Pantry staples: Granulated sugar, brown sugar, baking powder, baking soda, kosher salt

Recommended Tools

There are a few key items that I'd recommend to make creating this recipe easier:

KitchenAid Mixer - If you bake fairly often this kitchen tool is worth the investment.

Parchment paper – This is another kitchen essential with many uses. I prefer the kind you cut to size.

8x8 Baking Dish - These come in many varieties. I normally use a nice metal version but I recently came across this great baking dish from Crate and Barrel and I've been loving it!

How to make Cheesecake Bars

The full printable recipe card is below, but let’s walk through the details before you start cooking.

Since you've got a cake-like crust combined with a pretty traditional cheesecake this recipe has multiple baking steps. But don't worry, it's not complicated and it's totally worth it!

Step 1 | Make the gingerbread layer. You start by making the gingerbread crust which is a combo of a cookie and a cake. First, you mix the dry ingredients together in a bowl. Then you cream the butter and sugar together using a stand mixer. Then add the other wet ingredients and finally the flour mixture. You'll keep mixing this until everything is well combined. Expect the batter to be thick.

Step 2 | Bake the gingerbread layer. Spread the batter into the bottom of an 8x8 baking dish lined with parchment paper. This will be a pretty thin layer that gives the cheesecake a solid base to sit on. Bake the crust in a preheated oven for 20 minutes.

Step 3 | Make the cheesecake layer. While the gingerbread layer is baking, fit a stand mixer with the paddle attachment, and mix the cream cheese and sugar on low speed until until smooth. Then add the pumpkin and continue mixing, scraping down the sides of the bowl as needed. Then add the remaining cheesecake ingredients and mix until fully combined.

Step 4 | Bake and set the cheesecake bars. Once the gingerbread layer has cooled for about 10 minutes, pour the cheesecake mixture over the top and spread it into an even layer. Return the pan to the oven and bake for 35-40 minutes or until the cheesecake is set in the middle. Remove the pan from the oven and let the cheesecake bars cool for 45 minutes. Once they've cooled, let the cheesecake set in the refrigerator for at least an hour. You can leave it overnight if you like. Just be sure to cover it so it doesn't pick up tastes from other things in your fridge!

Pumpkin cheesecake in a white baking pan shot from overhead

Step 5 | Serve. Once the cheesecake is completely cool, slice it into squares or bars and top with pecans and a dusting of ground cinnamon.

Frequently Asked Questions

Can I use gingersnap crumbs for the crust?

I did test this recipe using gingersnap crumbs but the result was a crust that slightly overpowered the cheesecake flavor. It also made the entire dessert a bit too sweet so I recommend taking the time to make the gingerbread layer.

What's the difference between unsulphured and sulphured molasses?

Unsulphured molasses is made from mature sugarcane. This makes the unsulphured variety thicker and sweeter, which is what you want when you are baking.

Pumpkin cheesecake bars on a white stone tile dusted with ground nutmeg

More great holiday recipes

If you are looking for more great recipes to round out your holiday table check out these Fluffy Mashed Potatoes, these Parmesan Roasted Brussels Sprouts and this Cornbread Stuffing with Sundried Tomatoes.

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Gingerbread Pumpkin Cheesecake Bars Recipe

Author: Kathryn | Urban Foodie Kitchen

These rich, creamy Pumpkin Cheesecake Bars get an added flavor pop from the spicy gingerbread crust making them the ideal holiday dessert.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 55

Cooling Time 1 45

Total Time 3 10

Course Desserts

Cuisine American

Servings servings

Ingredients

For the crust

¾ cup cake flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ cup butter, softened
¼ cup brown sugar, firmly packed
¼ cup molasses
1 large egg
2 tablespoons milk

For the cheesecake

2 8- ounce packages cream cheese, at room temperature
½ cup granulated sugar
½ cup pumpkin puree
2 large eggs
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
¼ cup chopped pecans

Instructions

Heat the oven. Preheat oven to 350°F. Line a 8x8 baking dish with parchment paper or spray with baking spray.
Mix the dry ingredients. Add the flour, baking soda, baking powder, ginger, nutmeg, cinnamon and salt to a mixing bowl and stir to combine.
Mix the wet ingredients. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until combined. Add the molasses, egg and milk. Continue mixing until smooth. Slowly add the flour mixure and continue to beat until all ingredients are incorporated. The batter will be quite thick.
Make the crust. Spread the crust evenly into the greased baking pan and bake for 20 minutes. Remove from oven and let cool slightly.
Make the cheesecake layer. While the crust is baking add the cream cheese and sugar to the bowl of a stand mixer. Beat on low until smooth. Add the pumpkin and beat again until smooth, scraping down the sides of the bowl at least once. Add the egg, pumpkin pie spice and vanilla. Beat again until fully incorporated.
Bake. Pour the cheesecake mixture over the gingerbread layer, using the back of a spoon to smooth as needed. Bake for 35-40 minutes, until the cheesecake is set in the middle and a toothpick comes out clean. Remove from oven and let cool for 45 minutes.
Set the cheesecake. Once partially cooled, place the cheesecake in the refrigerator for at least 1 hour.
Serve. Top with chopped pecans and serve.

Notes

You can make the cheesecake while the cake layer is cooking so the total hands-on time, including baking, for this recipe is really closer to 60 minutes.
You need to plan for at least 90 minutes for the cheesecake to cool and set so I recommend making this early in the day.

Keywords : Holiday desserts, Thanksgiving desserts

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This post was originally published in November 2019. It was updated in November 2024 with some new information. A few very minor changes were made to the original recipe.