Pumpkin Cheesecake Bars with Streusel Recipe
Introduction
These Pumpkin Cheesecake Bars with Streusel are a delightful blend of creamy pumpkin filling and a crunchy, buttery topping. Perfect for fall gatherings or any time you crave a cozy, sweet treat with a seasonal twist.
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
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal of the bars.
- Step 2: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until all crumbs are moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Step 3: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice. Mix thoroughly until well combined and creamy. Pour the filling evenly over the crust.
- Step 4: In a separate bowl, combine the flour, rolled oats, cold cubed butter, and brown sugar. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture becomes crumbly and coarse. Sprinkle the streusel evenly over the pumpkin cheesecake layer.
- Step 5: Bake in the preheated oven for 45 minutes, or until the center is set and the top is lightly golden. Remove from oven and let cool completely at room temperature.
- Step 6: Refrigerate for at least 2 hours to allow the bars to set fully before slicing and serving.
Tips & Variations
- For extra spice, add a pinch of ground cloves or nutmeg to the cheesecake filling.
- Use gluten-free graham crackers and oats to make a gluten-free version.
- Top with a drizzle of caramel sauce for added sweetness and flavor.
- Ensure the cream cheese is softened at room temperature to avoid lumps in the filling.
Storage
Store the pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving. Reheat slightly in the microwave if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it should be cooked and pureed until smooth before using. Fresh pumpkin often contains more moisture, so drain any excess liquid to avoid a watery filling.
How do I know when the cheesecake bars are done baking?
The center should be set but still slightly jiggly when gently shaken. The edges will be firm and the streusel topping lightly golden. Overbaking can cause cracks, so keep an eye on the baking time.
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Pumpkin Cheesecake Bars with Streusel Recipe
- Total Time: 2 hours 60 minutes (including chilling)
- Yield: 16 bars 1x
Description
Deliciously creamy pumpkin cheesecake bars topped with a crumbly streusel, perfect for fall gatherings or anytime you crave a sweet, spiced treat. This easy-to-make dessert features a graham cracker crust, smooth pumpkin cheesecake filling, and a buttery oat streusel topping baked to golden perfection.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
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
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 Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal of the bars later.
- Make the Crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until all crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the canned pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice. Mix thoroughly until the filling is well combined and smooth. Pour this mixture evenly over the graham cracker crust in the pan.
- Create the Streusel Topping: In a separate bowl, combine the all-purpose flour, rolled oats, cold cubed butter, and brown sugar. Use a pastry cutter or your fingers to cut and mix the butter into the dry ingredients until the mixture becomes crumbly and coarse. Evenly sprinkle the streusel topping over the pumpkin cheesecake layer.
- Bake and Chill: Place the pan in the oven and bake for 45 minutes or until the center is set and the topping turns lightly golden. Remove from the oven and allow the bars to cool completely at room temperature. Then refrigerate for at least 2 hours to fully set before slicing into bars and serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Allow bars to chill well before cutting to ensure clean slices.
- You can substitute rolled oats with quick oats if desired, but the texture may vary slightly.
- Store any leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, cheesecake bars, streusel topping, easy pumpkin recipe
