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Gingerbread-Pumpkin Cheesecake Bars

Total Time

Prep: 30 min. Bake: 25 min. + chilling


16 servings

A party favorite of ours is gingersnaps and pumpkin dip. I combined those flavors for a wonderful cross between gingerbread bar cookies and cheesecake. —Kathleen Rhodebeck, Penacook, New Hampshire
Gingerbread-Pumpkin Cheesecake Bars Recipe photo by Taste of Home


  • 1/2 cup butter, softened
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 large egg


  1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In a small bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Reserve 1 cup dough for topping; press remaining mixture onto bottom of a greased 9-in. square baking pan.
  2. For cheesecake batter, in a small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in pumpkin and spices. Add egg; beat on low speed just until blended. Pour over crust.
  3. Drop reserved dough by tablespoonfuls over cheesecake batter. Sprinkle with remaining sugar.
  4. Bake 25-30 minutes or until center is almost set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Nutrition Facts

1 bar: 212 calories, 11g fat (7g saturated fat), 53mg cholesterol, 143mg sodium, 25g carbohydrate (15g sugars, 1g fiber), 3g protein.

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