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Pumpkin Cheesecake Bars with Streusel

Creamy pumpkin cheesecake on a buttery graham cracker crust topped with a crumbly streusel, perfect for fall celebrations.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 hours 5 minutes
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.