Pumpkin Cheesecake Bars with Streusel Topping

Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie! Made with a graham cracker crust, two layers of cheesecake and a streusel topping.These cheesecake bars are easier to make than an entire cheesecake, and make for the perfect Thanksgiving dessert!

Gratitude is in the air and although thanksgiving and the holidays will look different this year, but that doesn’t mean you can’t enjoy the holiday flavors that bring bring cozy vibes and nostalgia. If you follow me on Instagram then you know pumpkin is definitely one of those flavors for me and this time of year is my favorite.

There’s nothing I won’t put pumpkin into — and for good reason! Not only is pumpkin puree delicious in treats, and savory dishes, but it also adds more vitamin A, C, E, fiber and potassium to anything that you put it in. That’s a major win!

Every year I’m in charge of dessert for thanksgiving and make a pumpkin cheesecake (the recipe is actually in my cookbook!). I love that cheesecake not only because it’s delicious, but because cooking it brings me joy too.

I felt the same joy making these pumpkin cheesecake bars and they are just as drop dead delicious as an entire cheesecake, but way easier to make! With an entire cheesecake you have to worry about the cooling it properly so that the top doesn’t crack, and then you have to worry about how to cover up the top when it does crack (berries and whipped cream!) — trust me, I’ve been there!

What’s also nice about these pumpkin bars is that they’re a smaller portion size than a slice of cheesecake, and this recipe makes a smaller batch (8X8 vs. 13X9) than traditional recipes.

ingredients for pumpkin cheesecake bars

Here is everything you will need to make these pumpkin cheesecake bars.

• graham crackers or cinnamon cookies
• pumpkin puree — I like Libby’s 100% Pure Pumpkin and use it in all my pumpkin recipes!
• cream cheese
• sugar
• brown sugar
• butter
• eggs
• vanilla extract
• pumpkin pie spice
• cinnamon
• salt
• old-fashioned oats — you’ll use these for the streusel topping

equipment/ utensils:

• 8X8 baking pan
• parchment paper
• stand or hand mixer

Layered Pumpkin Cheesecake Bars with Streusel Topping

Maggie Michalczyk, RDN

Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie that you will love! Easier to make than an entire cheesecake, they’re perfect as a fun treat in the fall or Thanksgiving dessert!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings 12 bars

Ingredients

  

for the crust:

• 6 sheets of cinnamon graham cracker crumbs or 2 cups of cinnamon cookies
• 2 tbsp. butter melted

for the bars:

• 2 8 oz. packages cream cheese softened**
• 1 cup granulated sugar
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 2 large eggs
• 1 cup pumpkin puree
• 1 tsp. ground cinnamon
• 2 tsp. pumpkin pie spice
• for the streusel topping:
• 1/2 cup brown sugar or coconut sugar
• 1/2 cup flour
• 2 tbsp. butter softened not melted
• 1/2 cup old-fashioned oats
• 1 tsp. pumpkin pie spice

Instructions

 

• Preheat the oven to 350 degrees F. Line a 8X8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
• In the bowl of a food processor, combine the graham crackers or cookies, along with the butter. Pulse until a super fine consistency appears.  Press evenly into the bottom of the pan. Bake for 8 minutes, remove, and cool.
• In another bowl, combine the room temperature cream cheese, sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs one at a time, mixing between each one. 
• Pour half of the mixture on top of the crust. 
• Add pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
• Pour the pumpkin layer on top of the first layer. Bake for 30 minutes. 
• Stir together the brown sugar, flour, oats, and pumpkin pie spice. Cut the butter into small cubes. Add in the butter and mix together with a folk to get that “crumble” texture. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
• Place in the oven and bake for another 25 minutes. 
• Turn the oven off and let the bars cool in the oven for about an hour. Refrigerate for 1-2 hours more before cutting. Enjoy! 

Notes

** It’s super important you soften your cream cheese before using. If it’s still hard you will not get that smooth cheesecake consistency. 

Keyword pumpkin cheesecake bars; pumpkin cheesecake bars with streusel topping

more pumpkin bar recipes you’re sure to love!

• pumpkin swirl cheesecake bars
• pumpkin s’mores bars {GF & DF}
• pumpkin pie bars
• pumpkin chickpea blondies {GF & DF}
• paleo pumpkin pie bars with a shortbread crust {GF & DF}

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