Pumpkin Cheesecake Bars with Streusel Recipe

Introduction

These Pumpkin Cheesecake Bars with Streusel combine creamy pumpkin cheesecake with a crunchy, sweet topping for the perfect fall dessert. Easy to make and irresistibly delicious, they’re ideal for holiday gatherings or cozy nights in.

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• ⅔ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ½ cup all-purpose flour
• ¼ cup rolled oats
• ¼ cup unsalted butter, cold and cubed
• ¼ cup brown sugar

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
2. Step 2: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice. Mix well until fully combined. Pour the mixture evenly over the crust.
4. Step 4: To make the streusel topping, combine flour, oats, cold cubed butter, and brown sugar in a bowl. Use a pastry cutter or your fingers to mix until crumbly. Sprinkle the streusel evenly over the cheesecake layer.
5. Step 5: Bake for 45 minutes or until the center is set and no longer jiggly. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.

Tips & Variations

• For a nutty twist, add ½ cup chopped pecans or walnuts to the streusel topping before baking.
• If you prefer a less sweet crust, reduce the granulated sugar in the crust mixture to 2 tablespoons.
• Use fresh pumpkin puree if available, just make sure it’s well strained to avoid excess moisture.
• To enhance the pumpkin flavor, sprinkle a little cinnamon or nutmeg on top before baking.

Storage

Store the pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. For best texture, enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pumpkin pie spice for this recipe?

Yes, store-bought pumpkin pie spice works perfectly and saves time, but you can also mix your own blend using cinnamon, nutmeg, ginger, and cloves if you prefer.

How do I know when the bars are done baking?

The bars are done when the center is set and no longer jiggles when you gently shake the pan. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.

Pumpkin Cheesecake Bars with Streusel Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

Delight in these Pumpkin Cheesecake Bars with a buttery graham cracker crust and a smooth, spiced pumpkin cheesecake filling, topped with a crunchy oat streusel. Perfect for fall gatherings or a festive dessert, these bars combine creamy textures with warm autumn flavors for a heavenly treat.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Cheesecake Filling

• 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• ⅔ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Streusel Topping

• ½ cup all-purpose flour
• ¼ cup rolled oats
• ¼ cup unsalted butter, cold and cubed
• ¼ cup brown sugar

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter thoroughly. Press this mixture firmly and evenly into the bottom of the prepared pan to create a solid crust base.
3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the canned pumpkin puree, packed brown sugar, eggs, vanilla extract, and pumpkin pie spice. Mix well until all ingredients are fully combined and smooth. Pour this filling mixture over the prepared crust, spreading evenly.
4. Prepare the Streusel Topping: Combine the all-purpose flour, rolled oats, cold cubed butter, and brown sugar in a bowl. Use a pastry cutter or your fingers to blend the ingredients until they form crumbly, coarse crumbs. Sprinkle this streusel mixture evenly over the pumpkin cheesecake layer.
5. Bake the Bars: Place the pan in the preheated oven and bake for approximately 45 minutes, or until the cheesecake center is set and no longer jiggles when gently shaken.
6. Cool and Chill: Remove the bars from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 2 hours to fully set before slicing into bars and serving.

Notes

• Use full-fat cream cheese for the creamiest texture.
• Be sure to cool the bars completely before refrigerating to prevent condensation from making the crust soggy.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
• Store bars in an airtight container in the refrigerator for up to 4 days.
• For easier slicing, chill bars overnight.

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, streusel topping, graham cracker crust, autumn treats