Pumpkin Cheesecake Bars Everyone Will Love

I still remember the first time I baked for a family gathering—nervous hands, flour everywhere, but a big smile when everyone devoured the dessert. That love for simple, comforting recipes is what inspired these Philadelphia cream cheese pumpkin cheesecake bars. Quick, easy, and perfect for busy weeknights or special occasions, these bars combine creamy pumpkin spice with a buttery crust. You’ll love how customizable and family-friendly this dessert is.

Why You’ll Love This Recipe

If you’re craving a dessert that’s creamy, spiced, and irresistible, these Philadelphia cream cheese pumpkin cheesecake bars are a must-try. Perfect for family gatherings or cozy weeknights, this recipe is simple to make and fully customizable. You can try pumpkin cheesecake bars no bake for a quick version, or recreate the famous pumpkin cheesecake bars Pioneer Woman style with a buttery crust and cinnamon streusel topping. Whether you prefer pumpkin cheesecake bars no sour cream, easy pumpkin cheesecake bars, or pumpkin cheesecake bars with streusel topping, these bars deliver rich flavor every time. For a fun twist, try marbled pumpkin cheesecake bars or pumpkin cheesecake cookies, and for those avoiding graham crackers, pumpkin cheesecake bars no graham crackers work beautifully. This versatile dessert also ranks among the top pumpkin cheesecake bars Allrecipes options, combining convenience with indulgence. Everyone will love these bars for their creamy texture, festive pumpkin flavor, and the ability to adapt them for any occasion, from busy weeknights to special celebrations.

Ingredients for This Recipe

These ingredients are carefully chosen to create creamy, flavorful pumpkin cheesecake bars that everyone will love. The crust provides a buttery, slightly sweet foundation, which works perfectly for traditional pumpkin cheesecake bars or variations like pumpkin cheesecake bars no graham crackers. The filling combines Philadelphia cream cheese pumpkin cheesecake bars with spiced pumpkin puree for a smooth, rich texture. You can also adapt this for pumpkin cheesecake bars no sour cream or pumpkin cheesecake bars Pioneer Woman style. The optional streusel topping adds a crunchy, sweet layer, perfect for pumpkin cheesecake bars with streusel topping or even marbled pumpkin cheesecake bars and pumpkin cheesecake cookies. Whether you want easy pumpkin cheesecake bars or a more decadent version, these ingredients are versatile enough to make multiple delicious variations.

🛒 Ingredients (for 9×13-inch pan):

For the Crust:

2 cups graham cracker crumbs (or substitute crushed gingersnaps)
½ cup (1 stick) unsalted butter, melted
¼ cup granulated sugar

For the Pumpkin Cheesecake Filling:

16 oz (2 packages) Philadelphia cream cheese, softened
1 cup canned pumpkin puree
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch of salt

For the Streusel Topping:

½ cup all-purpose flour
½ cup brown sugar, packed
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, cold and cubed

How to Make This Recipe

Making pumpkin cheesecake bars is easier than it looks, and the result is rich, creamy, and perfectly spiced. Start with a buttery crust, which serves as the base for these Philadelphia cream cheese pumpkin cheesecake bars, and can be adapted for pumpkin cheesecake bars no graham crackers if you prefer. The pumpkin cheesecake filling combines creamy Philadelphia cream cheese with pumpkin puree and warm spices, making it ideal for pumpkin cheesecake bars no sour cream or easy pumpkin cheesecake bars versions. Finish with a streusel topping for pumpkin cheesecake bars with streusel topping, or leave it plain for a simple, classic dessert. You can even swirl chocolate or brownie batter for marbled pumpkin cheesecake bars or try making pumpkin cheesecake cookies for a fun twist. These steps guide you to perfect, family-friendly pumpkin cheesecake bars every time.

🛒 Steps:

Step 1: Prepare the Crust
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar until combined. Press into a greased 9×13-inch pan. Bake 8–10 minutes and let cool slightly.

Step 2: Make the Pumpkin Cheesecake Filling
Beat Philadelphia cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, and salt. Mix until creamy. Pour over the cooled crust and spread evenly.

Step 3: Prepare the Streusel Topping
Combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle evenly over pumpkin cheesecake layer.

Step 4: Bake
Bake at 350°F (175°C) for 35–40 minutes until the center is set. Cool completely, then refrigerate at least 2 hours before slicing.

Step 5: Serve
Cut into squares or bars. Enjoy classic Philadelphia cream cheese pumpkin cheesecake bars, or try variations like pumpkin cheesecake bars Pioneer Woman style, marbled pumpkin cheesecake bars, or pumpkin cheesecake cookies.

Expert Cooking Tips

Creating the perfect pumpkin cheesecake bars requires a few expert tips to elevate both flavor and texture. Using high-quality Philadelphia cream cheese ensures your pumpkin cheesecake bars are creamy and smooth, whether you’re making easy pumpkin cheesecake bars for a weeknight treat or the more decadent pumpkin cheesecake bars Pioneer Woman style. For a quicker version, pumpkin cheesecake bars no bake are a great option, and adjusting the crust allows you to make pumpkin cheesecake bars no graham crackers. Sprinkling a streusel topping transforms them into pumpkin cheesecake bars with streusel topping, while swirls of chocolate or brownie batter create marbled pumpkin cheesecake bars. You can even adapt the recipe into pumpkin cheesecake cookies for a fun, portable dessert. Following these tips ensures your pumpkin cheesecake bars allrecipes versions are consistently delicious, customizable, and perfect for family-friendly occasions or holiday celebrations.

💡 Expert Tips:

• Use room-temperature Philadelphia cream cheese for smooth, creamy pumpkin cheesecake bars.
• For pumpkin cheesecake bars no sour cream, simply omit it and beat the filling longer to maintain texture.
• Press the crust firmly for a stable base, ideal for pumpkin cheesecake bars no graham crackers.
• Sprinkle streusel evenly to make pumpkin cheesecake bars with streusel topping more visually appealing.
• Try marbled pumpkin cheesecake bars by swirling chocolate or brownie batter into the filling.
• For pumpkin cheesecake cookies, portion the filling over cookie dough and bake as mini bars.
• Chill for at least 2 hours before slicing for easy pumpkin cheesecake bars no bake or baked variations.

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These pumpkin cheesecake bars are a delicious, crowd-pleasing dessert perfect for any occasion. Creamy, spiced, and easy to make, they work well for busy weeknights, family gatherings, or holiday celebrations. With a buttery crust, smooth pumpkin filling, and optional streusel topping, this recipe is versatile and customizable to suit your taste. Whether you keep them classic or try variations like marbled bars or cookies, these pumpkin cheesecake bars are sure to become a favorite in your dessert rotation.

Pumpkin Cheesecake Bars

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Creamy pumpkin cheesecake layered on a buttery crust and topped with a sweet cinnamon streusel. These bars are perfect for fall gatherings, Halloween treats, or anytime you want a festive dessert. Rich, spiced, and easy to make, they are a crowd-pleaser every time.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for 9×13-inch pan):

For the Crust:

• 2 cups graham cracker crumbs (or substitute crushed gingersnaps)

• ½ cup (1 stick) unsalted butter, melted

• ¼ cup granulated sugar

For the Pumpkin Cheesecake Filling:

• 16 oz (2 packages) Philadelphia cream cheese, softened

• 1 cup canned pumpkin puree

• ¾ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• Pinch of salt

For the Streusel Topping:

• ½ cup all-purpose flour

• ½ cup brown sugar, packed

• ½ teaspoon ground cinnamon

• 4 tablespoons unsalted butter, cold and cubed

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Instructions

📝 Instructions:

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C).

2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.

3. Press evenly into the bottom of a greased 9×13-inch pan.

4. Bake for 8–10 minutes until lightly golden. Remove from oven and let cool slightly.

Step 2: Make the Pumpkin Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth.

2. Add pumpkin puree, sugar, eggs, vanilla, and spices; mix until fully combined and creamy.

3. Pour filling over the cooled crust and spread evenly.

Step 3: Prepare the Streusel Topping

1. In a small bowl, combine flour, brown sugar, and cinnamon.

2. Cut in cold butter until mixture resembles coarse crumbs.

3. Sprinkle streusel evenly over pumpkin cheesecake layer.

Step 4: Bake

1. Bake at 350°F (175°C) for 35–40 minutes, until the center is set but slightly jiggly.

2. Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

Notes

• No Graham Cracker Crust: Use crushed shortbread or gingersnaps for a different flavor.
• No Bake Option: Substitute the crust with a pressed cookie base and chill the filling overnight instead of baking.
• Marbled Variation: Swirl in chocolate ganache or brownie batter before adding the streusel for a fun twist.
• Storage: Keep refrigerated up to 5 days; freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Fall Treat / Holiday Dessert
• Method: Baked / Layered / Streusel Topped
• Cuisine: American