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Lighter Pumpkin Cheesecake Bars with Gingersnap Crust

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These lighter pumpkin cheesecake bars with gingersnap crust are creamy, spiced, and perfectly portioned. Made with a secret cottage cheese swap for a lighter texture, they’re the ultimate fall dessert that tastes indulgent without the guilt.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, crushed into fine crumbs
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 tablespoon (12g) granulated sugar (optional)
  • 8 ounces (226g) cream cheese, softened to room temperature
  • 1 cup (225g) full-fat cottage cheese
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + 1/4 teaspoon each nutmeg, ginger, and cloves)
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Crush gingersnaps into fine crumbs. In a medium bowl, combine crumbs with melted butter and optional sugar. Mix until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly. Keep the oven on.
  4. Blend the cottage cheese in a food processor or blender until completely smooth, about 1 minute. Scrape down sides halfway through.
  5. In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add both sugars and beat for another minute.
  6. Add the smooth cottage cheese, pumpkin puree, vanilla, pumpkin pie spice, and salt. Mix on medium speed until combined and silky. Do not overmix.
  7. Add eggs one at a time, mixing on low speed just until incorporated. The batter should be smooth and thick.
  8. Pour the filling over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 40-45 minutes, until edges are set and center jiggles slightly when shaken.
  10. Cool completely at room temperature on a wire rack (about 1 hour), then refrigerate for at least 3 hours, preferably overnight.
  11. Once fully chilled, use parchment overhang to lift the block out of the pan. Slice into 16 even bars with a sharp knife, wiping clean between cuts.

Notes

For best texture, use full-fat cottage cheese. Make sure cream cheese and eggs are at room temperature for smooth batter. Don’t skip pre-baking the crust to keep it crunchy. For clean cuts, run a sharp knife under hot water before each slice. Bars can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, lighter cheesecake, gingersnap crust, fall dessert, pumpkin dessert, healthy cheesecake, cottage cheese cheesecake

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