Pumpkin Cheesecake Bars with Streusel

Why Make This Recipe

Pumpkin Cheesecake Bars with Streusel are the epitome of fall goodness wrapped up in a simple, tasty package. Seriously, what’s better than creamy pumpkin cheesecake sitting on a buttery graham cracker crust topped with a crumbly streusel? This dessert combines the best of both worlds—cheesecake and pumpkin pie—into one fabulously shareable treat. Plus, they’re super easy to make. Your friends will be begging for the recipe, and you’ll be like, “Sorry, this is my secret weapon.” 😂

How to Make Pumpkin Cheesecake Bars with Streusel

Ready to whip up some of the most decadent, pumpkin-spiced bars you’ve ever tasted? Here’s the scoop on how to tackle this delightful dish:

1. Get Your Oven Ready: Preheat that oven to a toasty 350°F (175°C).
2. Crust Creation: Combine graham cracker crumbs, sugar, and melted butter in a bowl, and press it into an 8×8-inch pan like you mean it!
3. Cheesecake Filling: Beat the cream cheese until smooth (like your favorite pick-up line). Add pumpkin puree, brown sugar, eggs, vanilla, and pumpkin pie spice. Mix until it looks heavenly.
4. Streusel Topping: Time for sprinkling magic! Mix flour, oats, cold butter, and brown sugar till crumbly. Toss it generously over the cheesecake layer.
5. Bake Away: Slide that pan into the oven and let it bake for about 45 minutes. Keep an eye on it; you want that center set, not jiggly!
6. Cool and Chill: Let it cool completely and then stash it in the fridge for at least 2 hours. I know, the waiting is the hardest part. 🥲

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

Directions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice. Mix until well combined. Pour over the crust.
4. For the streusel topping, combine flour, oats, cold butter, and brown sugar in a bowl. Use a pastry cutter or your fingers to mix until crumbly. Sprinkle evenly over the cheesecake layer.
5. Bake for 45 minutes or until the center is set. Allow to cool completely, then refrigerate for at least 2 hours before slicing into bars.

How to Serve Pumpkin Cheesecake Bars with Streusel

These bars are perfect for sharing (or indulging solo—we don’t judge). Cut them into squares and serve them cold, or warm them up just a tad for that gooey, melty goodness. Top with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling extra fancy. 🎉

How to Store Pumpkin Cheesecake Bars with Streusel

Got leftovers? Lucky you! Store the bars in an airtight container in the fridge for up to 5 days. If you want to save some for later, you can also freeze them. Just wrap them tightly in plastic wrap and pop them in the freezer. They’ll stay good for about 3 months.

Tips to Make Pumpkin Cheesecake Bars with Streusel

• Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature. This makes mixing easier and prevents lumps.
• Keep it Cold: When making the streusel topping, ensure your butter is cold. This leads to a more crumbly topping that’s super buttery and delish.
• Spice it Up: Feel free to play with the spices! Add a pinch of nutmeg or cinnamon for an extra flavor kick.

Variation

Bored of the classic? Try adding chocolate chips to the cheesecake layer for a surprising twist. Or how about a drizzle of caramel sauce on top before serving? The options are endless, my friend! 🍂

FAQs

Q1: Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree it first. Canned pumpkin is just easier, let’s be real. 😅

Q2: Can I make this gluten-free?
For sure! Substitute the graham cracker crumbs with gluten-free ones, and you’re good to go.

Q3: How do I know when the bars are done?
The edges should be set, and the center should have a slight jiggle. It’ll firm up as it cools!

Pumpkin Cheesecake Bars with Streusel

Creamy pumpkin cheesecake on a buttery graham cracker crust topped with a crumbly streusel, perfect for fall celebrations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 16 bars

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 0.5 cups unsalted butter, melted

For the filling

• 8 oz cream cheese, softened Make sure it’s at room temperature for easier mixing.
• 1 cup canned pumpkin puree Alternatively, you can use fresh pumpkin that has been cooked and pureed.
• 0.67 cups brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

For the streusel topping

• 0.5 cups all-purpose flour For a gluten-free option, substitute with gluten-free flour.
• 0.25 cups rolled oats
• 0.25 cups unsalted butter, cold and cubed Ensure butter is cold for a crumbly texture.
• 0.25 cups brown sugar

Method

 

Preparation

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice. Mix until well combined. Pour over the crust.

Streusel Topping

1. For the streusel topping, combine flour, oats, cold butter, and brown sugar in a bowl. Use a pastry cutter or your fingers to mix until crumbly. Sprinkle evenly over the cheesecake layer.

Baking

1. Bake for 45 minutes or until the center is set. Allow to cool completely, then refrigerate for at least 2 hours before slicing into bars.

Notes

These bars taste great served cold, or warm them slightly for gooey goodness. You can top them with whipped cream or vanilla ice cream for extra flavor.