Irish Cream Pumpkin Cheesecake Bars Recipe for Fall Desserts

Pumpkin Cheesecake Bars are ultra-creamy, with a crisp gingersnap crust, real pumpkin flavor, and warming fall spices. A splash of Irish cream brightens both the cheesecake filling and the whipped cream for an unexpectedly delicious finish.

Why you’ll love these Pumpkin Cheesecake Bars:

• Creamy Pumpkin Cheesecake Filling – Smooth, rich, and made with real pumpkin and pumpkin pie spices. No water bath required.
• Crisp Gingersnap Crust – A buttery, crunchy base made from gingersnap cookie crumbs for deep spice flavor.
• Irish Cream – A measure of Irish cream liqueur adds a silky, boozy note to both the cheesecake and the whipped cream.

Ingredient Overview:

The full recipe with measurements and directions appears in the recipe card below.

• Irish Cream – Use your favorite Irish cream liqueur for flavor; allow it to come to room temperature before mixing.
• Cream Cheese – Full-fat block-style cream cheese gives the best texture. Bring to room temperature for a lump-free batter.
• Eggs – Large eggs at room temperature help the filling come together smoothly.
• Pumpkin Puree – Use canned pumpkin puree (not pie filling) or homemade pumpkin puree if preferred.
• Vanilla Extract – Real vanilla provides the best depth of flavor.

Recipe Substitutions & Variations:

• Crust: Swap gingersnaps for Biscoff cookies or graham crackers if you prefer a milder base.
• Gluten-Free: Use gluten-free gingersnaps or graham crackers to make the crust gluten-free.
• Non-alcoholic option: Replace the Irish cream with an equal amount of heavy cream for the filling and whipped cream.
• Caramel: Serve with a drizzle of homemade salted caramel for extra sweetness and depth.

How to Make Pumpkin Cheesecake Bars:

Step 1: Make the Crust. Pulse gingersnap cookies into fine crumbs, stir in melted butter and a pinch of sugar, press into a prepared 9×9 pan, and bake briefly to set. Let cool while you prepare the filling.

Step 2: Make the Cheesecake Batter. Beat room-temperature cream cheese until smooth, add sugar, then incorporate eggs one or two at a time. Mix in pumpkin, spices, vanilla, and Irish cream until just combined; the batter should be smooth and slightly pourable.

Step 3: Bake the Cheesecake Bars. Pour the filling over the par-baked crust and bake until the edges are set but the center still has a slight jiggle. Cool to room temperature, then chill in the refrigerator for at least 3 hours before slicing.

Step 4: Make the Irish Cream Whipped Cream. Whip cold heavy cream with powdered sugar, vanilla, and Irish cream until stiff peaks form. Dollop or pipe onto chilled bars right before serving.

These bars taste like pumpkin pie transformed into a silky cheesecake with a crunchy spiced crust and a subtle Irish cream finish — perfect for fall gatherings.

Serving + Storing:

Serve slices chilled with dollops of Irish cream whipped cream and an optional dusting of nutmeg or cinnamon sugar. Store leftovers in an airtight container in the refrigerator for 3–4 days.

Expert Success Tips:

• Bring ingredients to room temperature: Soft cream cheese and room-temperature eggs blend smoothly and prevent lumps.
• Don’t overmix: Mix just until combined to avoid air pockets and edges that pull away from the pan.
• Watch baking time: Remove the bars when the edges are set and the center still jiggles slightly; they will firm as they chill.

FAQs:

Special Tools:

• Electric mixer – A hand mixer or stand mixer makes creaming the cheese and whipping the cream easy and smooth.

Irish Cream Pumpkin Cheesecake Bars

By Stephanie Simmons

Ultra creamy pumpkin cheesecake bars with a gingersnap crust and an Irish cream–infused whipped cream.

Prep: 20 mins

Cook: 50 mins

Total: 1 hr 10 mins

Servings: 9 to 16 slices

Ingredients

For the Crust

• one 5.25 ounce package ginger thin cookies (about 150 g)
• 5 tbsp melted butter (71 g)

For the Pumpkin Cheesecake Bars

• 16 ounces full‑fat block cream cheese, room temperature (452 g)
• 3/4 cup granulated sugar (158 g)
• 4 large eggs, room temperature
• 1/4 cup Irish cream liqueur, room temperature
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 tsp ground ginger
• 1/4 tsp allspice

For the Whipped Cream

• 1/2 cup cold heavy cream (140 mL)
• 2 tbsp powdered sugar (15 g)
• 3 tbsp Irish cream liqueur
• 1/2 tsp vanilla extract
• Pinch of nutmeg (optional)

Instructions

• Prep: Preheat oven to 350°F. Spray a 9×9 baking dish and line with parchment. Bring cream cheese, eggs, and Irish cream to room temperature (30–60 minutes).
• Make & bake the crust: Pulse gingersnaps to crumbs. Mix crumbs with melted butter and a pinch of sugar, press into the pan, and bake 9–10 minutes. Remove and set aside.
• Make the filling: Beat cream cheese until smooth, add sugar, then add eggs two at a time, mixing gently and scraping the bowl. Add Irish cream, pumpkin, vanilla, and spices; mix until just combined.
• Bake: Pour filling over crust and bake 38–42 minutes. Edges should be set with a slight jiggle in the center. Cool to room temperature, then chill at least 3 hours.
• Whipped cream: Just before serving, whip cold heavy cream with powdered sugar, vanilla, and Irish cream to stiff peaks. Top bars and serve.
• Store: Keep leftovers refrigerated in an airtight container for 3–4 days.

Notes

Cold items: Bringing cream cheese and eggs to room temperature prevents lumps. Let the Irish cream sit out briefly so it blends smoothly.

Crust swap: Use 1 cup (120 g) graham cracker crumbs with the same amount of butter if substituting graham crackers for gingersnaps.

Nutrition

Serving: 1 slice, Calories: 436 kcal, Carbohydrates: 29 g, Protein: 7 g, Fat: 32 g

Nutrition information is an approximation.