Description

These Pumpkin Cheesecake Bars with Streusel topping combine a rich, creamy pumpkin cheesecake filling with a buttery graham cracker crust and a crunchy oat streusel. Perfect for fall gatherings or holiday treats, these bars offer a delicious blend of autumn flavors in every bite.

Ingredients

Scale

For the crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the 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

For the streusel topping

½ cup all-purpose flour
¼ cup rolled oats
¼ cup unsalted butter, cold and cubed
¼ cup brown sugar

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and allow easy removal of the bars.
Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly, then press the mixture firmly and evenly into the bottom of the prepared pan to form an even crust layer.
Prepare the 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. Mix until all ingredients are well combined and smooth. Pour this filling evenly over the crust layer in the pan.
Make the streusel topping: In a separate bowl, combine all-purpose flour, rolled oats, cold cubed butter, and brown sugar. Use a pastry cutter or your fingers to blend the ingredients until the mixture becomes crumbly and resembles coarse crumbs. Sprinkle this streusel evenly over the pumpkin cheesecake filling.
Bake: Place the pan in the preheated oven and bake for about 45 minutes or until the center is set but still slightly jiggly. Once baked, remove from the oven and let cool completely at room temperature.
Chill and serve: After cooling, refrigerate the bars for at least 2 hours to fully set. Once chilled, cut into bars and serve. Store any leftovers in the refrigerator.

Notes

Use full-fat cream cheese for the best creamy texture.
Make sure the butter for the streusel is very cold to achieve a crumbly topping.
For easier slicing, refrigerate the bars overnight before cutting.
Customize the spice blend by adding cinnamon or nutmeg as preferred.
These bars keep well in an airtight container in the fridge for up to 4 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (approx. 2x2 inch)
Calories: 280 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg

Keywords: pumpkin cheesecake bars, streusel topping, fall dessert, pumpkin dessert, creamy cheesecake, autumn recipe