Have you already made your menu for Thanksgiving?? Just me? I LOVE cooking for Thanksgiving. It’s so fun to have a holiday solely based on food, family, friends and thankfulness. My menu doesn’t change much from year to year. I always must do the classics – Turkey, mac & cheese, sweet potatoes, etc. Sometimes I throw in a new side just simply to try something new. The area of the menu that always changes is DESSERTS! I love trying out new fall themed desserts every year. Of course, I have to have a Pecan Pie every year – it’s my favorite – but as far as the rest of the dessert menu goes….it’s different every year.

The last couple of years I have made a delicious Pumpkin Cheesecake. I decided to try a new take on that this year and make Pumpkin Cheesecake Bars, instead. These are perfect for feeding a crowd and using the gingersnaps in the crust really ups the flavor of ginger.

See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!

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Glass Mixing Bowls

Recipe:

STEP 1: Preheat oven to 325 degrees. Prepare a 9×13 Pyrex with parchment paper. This makes it so much easy to take out and cut later. You can certainly just spray it with cooking spray or Crisco and skip that step if you want.

Pyrex Dish

STEP 2: Mix together 1 ½ cups gingersnap crumbs and melted butter in a small bowl.

Glass Bowl

STEP 3: Press gingersnap mixture into your prepared pyrex dish. Bake for 10 minutes.

Pyrex Dish

STEP 4: Mix together eggs, ¼ cup sugar and 1 ½ teaspoons vanilla together in a small bowl. Transfer to a blender.

Glass Bowl

STEP 5: Add cream cheese and pumpkin puree to the blender and process mixture until smooth.

Blender

STEP 6: Stir cinnamon, ginger, nutmeg and cloves into mixture.

Blender

STEP 7: Pour evenly over warm crust.

Cooling Rack / Pyrex Dish

STEP 8: Bake cheesecake for 40 minutes.

STEP 9: While cheesecake is cooking, whisk sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla in a small bowl.

Glass Bowl

STEP 10: Spread sour cream mixture over top of cooked cheesecake. Bake 5 minutes.Cooling Rack / Pyrex Dish

STEP 11: Turn off the oven and open the door and allow the cheesecake to cool completely in the oven. Garnish with gingersnap crumbs.

STEP 12: Refrigerate for at least 2 hours before cutting and serving.

Marble Cheeseboard (similar) / White plates / White Ramekin / Cloth Napkin

If you liked this recipe, check these, too:

Pumpkin Cheesecake
Pumpkin Cupcakes with Salted Caramel Buttercream
Pumpkin Snickerdoodles

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Printable Recipe: