Can I make these pumpkin cheesecake bars without baking?

Yes, you can make pumpkin cheesecake bars no bake by using a cookie or graham cracker crust and chilling the creamy pumpkin filling until firm.

Do I need sour cream for the filling?

No, you can skip sour cream for a lighter texture. The bars will still be creamy and flavorful.

Can I make a marbled version or cookies?

Absolutely! Swirl chocolate or brownie batter into the pumpkin filling for marbled pumpkin cheesecake bars, or portion over cookie dough for pumpkin cheesecake cookies.

Can I use a different crust?

Yes, you can substitute crushed cookies or gingersnaps for a graham cracker crust if you prefer pumpkin cheesecake bars no graham crackers.

Pumpkin Cheesecake Bars – Easy, Creamy, and Delicious 2025

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.

Ingredients

Scale

🛒 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

Instructions

📝 Instructions:

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
Press evenly into the bottom of a greased 9×13-inch pan.
Bake for 8–10 minutes until lightly golden. Remove from oven and let cool slightly.

Step 2: Make the Pumpkin Cheesecake Filling

In a large bowl, beat cream cheese until smooth.
Add pumpkin puree, sugar, eggs, vanilla, and spices; mix until fully combined and creamy.
Pour filling over the cooled crust and spread evenly.

Step 3: Prepare the Streusel Topping

In a small bowl, combine flour, brown sugar, and cinnamon.
Cut in cold butter until mixture resembles coarse crumbs.
Sprinkle streusel evenly over pumpkin cheesecake layer.

Step 4: Bake

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