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Creamy Crustless Pumpkin Cheesecake Bars with Gingersnap Crumble

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These creamy crustless pumpkin cheesecake bars with a crunchy gingersnap crumble are a simple, no-fuss fall dessert that’s perfect for gatherings. The crustless approach saves time while the spiced topping adds texture and flavor.

Ingredients

Scale
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (about half a 15-ounce can)
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1½ cups crushed gingersnap cookies (about 20–25 cookies)
  • 3 tablespoons melted coconut oil
  • 2 tablespoons packed brown sugar
  • ¼ teaspoon cinnamon
  • A tiny pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the gingersnap crumble: Place the gingersnap cookies in a ziploc bag and crush them with a rolling pin into a mix of fine crumbs and small chunks. Pour into a medium bowl. Add 2 tablespoons brown sugar, ¼ teaspoon cinnamon, and a tiny pinch of salt. Drizzle in the melted coconut oil and stir with a fork until the mixture looks like wet sand. Set aside.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides and bottom of the bowl.
  4. Add the granulated sugar and ¼ cup brown sugar to the cream cheese. Beat on medium speed for 1-2 minutes until light and fluffy.
  5. Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Do not overmix.
  6. Add the pumpkin puree, vanilla extract, pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt. Beat on low speed until combined and the mixture is a uniform orange-tan color. Scrape the bowl again.
  7. Pour the pumpkin cheesecake filling into the prepared pan and spread into an even layer. Sprinkle the gingersnap crumble evenly over the top. Do not press it in.
  8. Bake at 350°F (175°C) for 35-40 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  9. Let the pan cool on a wire rack for 1 hour at room temperature. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  10. Once fully chilled, lift the entire block out of the pan using the parchment overhang. Place on a cutting board and slice into 9 or 16 bars using a sharp knife. Wipe the knife clean between cuts. Let the bars sit at room temperature for 10 minutes before serving.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix after adding eggs to prevent cracks. The bars continue to set as they cool, so pull them out when the center still jiggles slightly. For clean slices, use a hot knife. The flavor improves after a day or two.

Nutrition

Keywords: pumpkin cheesecake bars, crustless cheesecake, gingersnap crumble, fall dessert, Thanksgiving dessert, easy cheesecake bars

Find it online: https://ovenmila.com/creamy-crustless-pumpkin-cheesecake-bars-with-gingersnap-crumble/