Pumpkin Cheesecake Bars with Streusel Recipe

Introduction

These Pumpkin Cheesecake Bars with Streusel combine creamy pumpkin cheesecake and a buttery, crumbly topping for a perfect fall dessert. Easy to make and deliciously festive, they are great for gatherings or a cozy night 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 your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Step 2: In a medium bowl, combine 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, mixing until well combined. Pour this filling evenly over the crust.
4. Step 4: For the streusel topping, mix flour, oats, cold cubed butter, and brown sugar in a bowl. Use a pastry cutter or your fingers to combine until the mixture is crumbly. Sprinkle this streusel evenly over the cheesecake layer.
5. Step 5: Bake the bars for about 45 minutes, or until the center is set. Let them cool completely, then refrigerate for at least 2 hours before slicing into bars.

Tips & Variations

• Use fresh pumpkin pie spice or make your own blend for the best flavor.
• Add a handful of chopped pecans or walnuts to the streusel for extra crunch.
• For a gluten-free version, substitute the graham cracker crumbs and flour with gluten-free alternatives.
• Make sure the cream cheese is fully softened to avoid lumps in the filling.

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 in the refrigerator before serving. Reheat gently if desired, but they are often best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you will need to cook and puree the fresh pumpkin first to remove excess moisture for the right consistency.

How do I know when the bars are done baking?

The bars are done when the center is set and no longer jiggly. A slight wobble is okay, but it should not be liquid.

Pumpkin Cheesecake Bars with Streusel Recipe

Print Recipe

★★★★★

4.9 from 180 reviews

These Pumpkin Cheesecake Bars with Streusel combine a rich, creamy pumpkin-flavored cheesecake layer atop a crunchy graham cracker crust, topped with a buttery oat streusel. Perfectly spiced with pumpkin pie spice and ideal for fall gatherings, these bars are baked to perfection and chilled for a delightful texture and flavor.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 65 minutes
• 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 ensure easy removal of the bars after baking.
2. Make the Crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly and evenly into the bottom of the prepared pan to form the base crust.
3. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice, mixing thoroughly until the mixture is well blended. Pour this pumpkin cheesecake mixture evenly over the prepared crust.
4. Prepare Streusel Topping: In a separate bowl, combine the all-purpose flour, rolled oats, cold cubed butter, and brown sugar. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture becomes crumbly. Sprinkle this streusel topping evenly over the cheesecake layer.
5. Bake: Place the pan in the preheated oven and bake for about 45 minutes, or until the center is set and no longer jiggly.
6. Cool and Chill: Remove the bars from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to firm up before slicing into bars.

Notes

• For best results, make sure the cream cheese is softened to room temperature before mixing.
• Chilling the bars before cutting helps achieve clean slices.
• Use parchment paper with overhangs on the sides to easily lift the cheese bars from the pan.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
• Store the bars in an airtight container in the refrigerator for up to 5 days.

Keywords: Pumpkin Cheesecake Bars, Pumpkin Dessert, Streusel Topping, Fall Recipes, Pumpkin Pie Spice, Cream Cheese Bars