Pumpkin Cheesecake Bars with Streusel Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
