Name: Pumpkin Cheesecake Bars with Streusel
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 bars
Cuisine: American
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

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Hey y'all! If you're searching for a divine autumn treat that's easy to serve, look no further than these Pumpkin Cheesecake Bars with Streusel. They're seriously dreamy: imagine a spiced pumpkin cheesecake layer nestled over a buttery graham crust, all topped with a crumbly, cinnamon-packed streusel. Whether it’s for Thanksgiving, a potluck, or simply a cozy night in, these bars are sure to impress every crowd. Let’s get cooking!

Why You'll Love This Pumpkin Cheesecake Bars with Streusel Recipe

Easy to make and perfect for feeding a crowd.
Gets rave reviews for its creamy, melt-in-your-mouth texture.

Combines the flavors of pumpkin pie and cheesecake in one delicious bite.
The buttery streusel adds an irresistible crunch and extra flavor.
Great for making ahead—tastes even better the next day!

Pumpkin Cheesecake Bars with Streusel Ingredients

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar

6 tablespoons unsalted butter, melted

For the pumpkin cheesecake layer:

16 oz (2 blocks) cream cheese, softened

¾ cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs

1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger

¼ teaspoon ground nutmeg
¼ teaspoon salt

For the streusel topping:

½ cup all-purpose flour
¼ cup packed brown sugar
½ teaspoon ground cinnamon

⅛ teaspoon salt
4 tablespoons cold unsalted butter, cubed
¼ cup chopped pecans (optional)

How to Make Pumpkin Cheesecake Bars with Streusel

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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 for Perfect Pumpkin Cheesecake Bars with Streusel

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.
Check out this helpful cheesecake baking guide for troubleshooting tips.

Variations on Pumpkin Cheesecake Bars with Streusel

Gluten-Free: Use gluten-free graham crackers and all-purpose flour substitute.
Nut-Free: Omit the pecans from the streusel for a completely nut-free treat.
Chocolate Swirl: Drizzle melted chocolate or add chocolate chips into the cheesecake layer for a decadent twist.

Required Equipment for Pumpkin Cheesecake Bars with Streusel

9x9-inch baking pan
Parchment paper
Mixing bowls

Electric mixer or stand mixer
Spatula
Pastry cutter or fork

Storage Instructions for Pumpkin Cheesecake Bars with Streusel

Store bars covered in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars (wrapped tightly) for up to 2 months; thaw in the fridge overnight. Avoid leaving them at room temperature for more than 2 hours.

Serving Recommendations & Pairings

Serve chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with hot apple cider, chai latte, or strong coffee for a cozy fall dessert experience. For more pairing inspiration, check out this guide on serving cheesecake.

Pro Tips for the Best Pumpkin Cheesecake Bars with Streusel

Don’t overmix the batter—this can lead to cracks. Gently mix until just combined. More tips at Food Network’s cheesecake tips.

Chill thoroughly before slicing for clean, neat bars.
Use a sharp, damp knife to cut the bars for perfect edges every time.

FAQ: Pumpkin Cheesecake Bars with Streusel

Can I use homemade pumpkin puree?: Absolutely! Just make sure it’s well-drained and smooth for the best texture.
Can I double the recipe?: Yes, bake in a 9x13-inch pan and watch the baking time—it may need a few extra minutes.
How do I know when the cheesecake bars are done?: The edges should be set and the center just slightly jiggly; they will continue to firm up as they cool.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 4 hours (including chilling)

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Pumpkin Cheesecake Bars with Streusel