Go Back
–+ servings
Pumpkin Cheesecake Bars with Streusel

Pumpkin Cheesecake Bars: Indulgent Treat with Crispy Streusel

Delight in these Pumpkin Cheesecake Bars with Streusel, a perfect blend of creamy pumpkin cheesecake and crispy topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 250 kcal

Equipment

  • 9x9-inch baking pan
  • medium bowl
  • large bowl
  • small bowl
  • spatula
  • Pastry cutter

Ingredients
  

For the Crust

  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 6 tablespoons unsalted butter melted

For the Pumpkin Cheesecake Layer

  • 16 oz cream cheese softened
  • 0.75 cups granulated sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt

For the Streusel Topping

  • 0.5 cups all-purpose flour
  • 0.25 cups packed brown sugar
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon salt
  • 4 tablespoons cold unsalted butter cubed
  • 0.25 cups chopped pecans optional

Instructions
 

Prepare the Crust

  • Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, letting some overhang for easy removal.
  • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  • Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.

Make the Pumpkin Cheesecake Filling

  • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  • Add in the pumpkin puree, eggs, vanilla, cinnamon, ginger, nutmeg, and salt. Beat on medium speed until fully combined and silky.
  • Pour the cheesecake mixture over the baked crust, spreading it evenly with a spatula.

Add the Streusel Topping

  • In a small bowl, combine flour, brown sugar, cinnamon, and salt.
  • Add the cold butter cubes, and using your fingers or a pastry cutter, mix until the mixture forms pea-sized crumbs.
  • Stir in the pecans if using.
  • Sprinkle the streusel evenly over the cheesecake batter.

Bake and Cool the Bars

  • Bake for 40–45 minutes, or until the center is just set and the streusel is golden brown.
  • Remove from oven and let cool to room temperature, then refrigerate for at least 3 hours (overnight is best) before slicing.

Notes

Bring cream cheese to room temperature for a smoother filling. If you like a thicker bar, use an 8x8-inch pan instead of 9x9-inch.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword cheesecake, Dessert, fall recipes, Pumpkin, Pumpkin Cheesecake Bars
Tried this recipe?Let us know how it was!