Pumpkin Cheesecake Bars with Marshmallow-Sour Cream Topping

Pumpkin Cheesecake Bars with Marshmallow-Sour Cream Topping: These pumpkin cheesecake bars start with a flavorful gingersnap crust and in the middle feature a luscious pumpkin filling. To finish, the cheesecake is topped with a deliciously tangy marshmallow-sour cream topping. Perfect for the upcoming holidays!

Pumpkin Cheesecake Squares with Marshmallow-Sour Cream Topping | womenontowork.org“People who love to eat are always the best people.” ~ Julia Child

One of the most used quotes by foodies, but truly one of the best. When I first read it, it was a YES! moment, because no words could speak more to the heart of a person who loves food. :)

I mean, for me, people who enjoy food to the measure my family and I do are seriously fun people to be around; the kind of people who enjoy the delicacies of eating pastry, the people who say you should try x bakery/restaurant and you know it’s going to be good. Also, the people that when traveling know the trip doesn’t just revolve around seeing the sites, but also checking out the local eats.

Pumpkin Cheesecake Squares with Marshmallow-Sour Cream Topping | womenontowork.org

Food is a powerful thing and can break many a bond. Why a conversation could get started just by someone asking for a recipe; a friendship could be formed over a mutual love of waffles or, you name it. Food can give us something to talk about when other words fail; food can comfort and bring joy. Food is a wonderful thing, people.

Pumpkin Cheesecake Squares with Marshmallow-Sour Cream Topping | womenontowork.org

Anyway, so I’m assuming that if you’re here, you might perhaps love food too. Great, because I love sharing recipes with you, and it gives me great joy to experiment around that I might bring tasty treats to this blog. No recipe ever gets posted on here unless it brings me personal excitement to do so. That said, there is the occasional recipe that excites me beyond all excitement. A recipe that has me wanting to tell the whole world how awesome it is and wanting e.v.e.r.y.o.n.e. to try it. That’s how it was (and still is) with this pumpkin cheesecake from Epicurious. I don’t know what possessed me to try it a few years back – I don’t even like cold pumpkin desserts (sorry pumpkin pie lovers)! – but I did, and it was love at first bite.

The combination of the gingersnap/pecan crust with the flavor of the crystallized ginger shooting through every bite, paired with the flavor and texture of the cheesecake itself (not to mention the marshmallow sour cream topping…) is absolutely killer. Guys, for the first time in my life I was passing the chocolate cheesecake up for this – and if you knew me (#chocolateobsessed) you would know what that means and the volumes it speaks for this cheesecake.

Pumpkin Cheesecake Squares with Marshmallow-Sour Cream Topping | womenontowork.org

You need this pumpkin cheesecake in your life, your family/friends need it as well. And for the pumpkin pie adverse readers who think this dessert falls in that same category, I hear you. I truly do. I’ve never liked pumpkin pie, still don’t, and never will. But for some reason this cheesecake is different, it has magic powers or something.

Pumpkin Cheesecake Squares with Marshmallow-Sour Cream Topping | womenontowork.org

I was going to originally post the recipe as is from Epicurious but then decided to try making it in bar form. If you will be making this to take to a gathering, I might suggest making it this way. It’s easier to present (no trying to figure out how on earth I’m going to get that whole thing from the pan to a serving plate) and might be easier for people to carry around and eat. Also, what’s awesome about making cheesecakes for gatherings is that they can be made up to two days in advance (just wait to make the topping until the day you serve it) and actually taste even better the longer they chill.

Pumpkin Cheesecake Squares with Marshmallow-Sour Cream Topping | womenontowork.org

Well, there it is; my rhapsody of love on a theme of pumpkin cheesecake. I hope you get to make it and then experience the luscious joys of consumption!

Pumpkin Cheesecake Bars with Marshmallow-Sour Cream Topping
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  • 2 C. (about 9 ounces) gingersnap cookie crumbs
  • 1 C. pecans
  • 1/4 C. packed light brown sugar
  • 2 tbsp. chopped crystallized ginger
  • 1/4 C. (1/2 stick) unsalted butter, melted
  • Cheesecake Filling:
  • 2 (8 oz) packages cream cheese, room temperature
  • 1 C. granulated sugar
  • ½ C. pumpkin puree
  • 3 eggs
  • 1 1/2 tbsp. (1 ½ tbsp = 4 ½ tsp.) all purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground nutmeg (freshly grated can also be used)
  • 1/8 tsp. ground allspice
  • 1/8 tsp. salt
  • 1 tbsp. vanilla extract
  • Topping:
  • 2 C. mini marshmallows (or large marshmallows cut into ½ in. cubes)
  • 1/4 C. whole milk
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1 C. sour cream


    For the crust:
  1. Preheat oven to 350°F.
  2. Line a 9x13 baking dish with parchment or foil (making sure parchment/foil comes slightly over sides of pan) and spray with cooking spray.
  3. In the bowl of a food processor, grind gingersnap crumbs, pecans, brown sugar, and ginger until pecans are finely ground.
  4. Gradually add the melted butter using brief pulses to blend.
  5. Transfer crust mixture to prepared pan and press evenly across the bottom.
  6. Bake 10 minutes, or until crust is set and lightly browned.
  7. Remove from oven and place on a wire rack to cool.
  8. While crust is cooling, make filling.
  9. For the filling:
  10. In a large bowl using an electric mixer, beat cream cheese and sugar until light and fluffy, about 2 minutes.
  11. Add in pumpkin, mixing until combined.
  12. Beating on low speed, add eggs one at a time, mixing briefly after each addition.
  13. Add flour, spices, and salt, beating until just blended.
  14. Add vanilla and beat to combine.
  15. Transfer filling to crust and bake for 35 minutes, or until filling is just set in the center and edges begin to crack.
  16. Remove from oven and place on a cooling rack to cool, about 1 hour.
  17. Transfer cheesecake to fridge and chill uncovered for 3-4 hours, or overnight.
  18. For the topping:
  19. In a medium saucepan set over low heat, stir together marshmallows and milk, until marshmallows are melted.
  20. Remove from heat then stir in the vanilla and salt.
  21. Let mixture cool to room temperature, stirring occasionally.
  22. Once mixture is at room temperature, add sour cream. Stir (using a combination of stirring and folding) until combined.
  23. Pour topping over top of cheesecake. Spread evenly and leave about 1/2 in. uncovered around the edges.
  24. Return to fridge and let topping sit at least 1 hour, preferably longer.
  25. When ready to serve, remove cheesecake from pan by gripping parchment/foil corners and lifting out. Cut into squares sized about 2 ½ in. x 2 ½ in. (or your desired size) and place on a serving plate/platter.

Recipe only slightly adapted from Epicurious



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