If you love cheesecake and pumpkin spice, these rich Pumpkin Cheesecake Bars are a must-try. A crisp cookie crust is layered with a silky pumpkin cheesecake filling and finished with a buttery streusel topping for a crowd-pleasing fall dessert.
These bars combine favorite fall flavors in an easier format than a traditional cheesecake. The cookie crust adds crunch, the pumpkin filling brings cozy spice, and the streusel offers a warm, buttery finish. They’re ideal for Thanksgiving, Halloween gatherings, or any autumn celebration.
Ingredients for Pumpkin Cheesecake Bars
The recipe has three parts: a cookie crust, pumpkin cheesecake filling, and a streusel topping. Below are the ingredients you’ll need.
Cookie Crust
- Graham cracker crumbs: A mix of oat grahams and regular grahams works well, or use one type.
- Unsalted butter: Chilled, not melted.
- Whole milk: A few tablespoons to adjust consistency.
Cheesecake Filling
- Cream cheese: At room temperature for a smooth filling.
- Granulated sugar: Or raw sugar if preferred.
- Large eggs: At room temperature.
- Pumpkin puree: Use pure pumpkin, not canned pie filling.
- Spices: Cinnamon, pumpkin pie spice, and nutmeg for balanced flavor.
- Pinch of salt.
Streusel Topping
- Brown sugar: Light or dark; dark gives a deeper molasses note.
- All-purpose flour and rolled oats: For a crumbly texture.
- Unsalted butter: Chilled and cubed.
- Pure vanilla extract and cinnamon.
- Optional: Caramel or cream cheese drizzle for serving.
Canned Pumpkin vs. Pumpkin Puree
When buying canned pumpkin, choose plain pumpkin puree that lists only pumpkin as the ingredient. Avoid cans labeled “pumpkin pie filling,” which include added sugars and spices.
How to Make Pumpkin Cheesecake Bars
- Preheat: Set the oven to 350°F. Line a 9×13 baking dish with parchment, leaving an overhang for easy removal.
- Make the crust: Mix graham cracker crumbs and chilled butter until a stiff dough forms. Add milk to soften, then press into the prepared pan.
- Cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in pumpkin and spices. Pour over the crust and par-bake 15 minutes.
- Streusel: Combine brown sugar, flour, rolled oats, chilled butter, vanilla, and cinnamon until crumbly.
- Top and finish baking: Crumble streusel evenly over the partially baked bars. Bake another 35–40 minutes until the streusel is golden.
- Chill: Cool to room temperature, then refrigerate several hours to set.
- Serve: Cut into squares and serve plain or with a drizzle of cream cheese frosting or caramel.
Tips and Variations
- Plan ahead: Bring ingredients to room temperature before starting and allow time for chilling. Make the bars a day or two in advance if needed.
- Toppings: Streusel is classic, but caramel or cream cheese drizzle adds extra indulgence.
- Spices: Adjust spice levels or use a store-bought pumpkin or apple pie spice blend.
- Add-ins: Stir in chopped pecans, walnuts, or chocolate chips for texture and flavor.
How to Store Cheesecake Bars
- Refrigerate in an airtight container for 3–4 days.
- Freeze wrapped individually in plastic wrap and foil for up to 1 month.
More Dessert Recipes
- Easy Tiramisu Recipe
- Red Velvet Cake
- Southern Buttermilk Pie
- Pumpkin Cream Cheese Muffins
- Sheet Pan Pumpkin Pancakes
Pumpkin Cheesecake Bars
Sweet and delicious Pumpkin Cheesecake Bars with a cookie crust, decadent pumpkin cheesecake filling, and a buttery streusel topping.
Prep Time: 15 minutes
Cook Time: 55 minutes
Chill Time: 6 hours
Total Time: 7 hours 10 minutes
Servings: 12
Ingredients
For the Cookie Crust
- 2 cups graham cracker crumbs
- ¼ cup unsalted butter, chilled
- 4 tablespoons whole milk
For the Cheesecake Filling
- 8 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 15 ounces pumpkin puree
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground nutmeg
- Pinch of salt
For the Streusel Topping
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup unsalted butter, chilled and cubed
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Optional: cream cheese or caramel topping for drizzling
Instructions
- Preheat the oven to 350°F. Line a 9×13 pan with parchment, leaving an overhang for easy removal.
- Combine graham cracker crumbs and chilled butter until a thick dough forms. Add milk and press into the pan.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in pumpkin and spices. Pour over the crust and bake 15 minutes.
- While baking, make the streusel by mixing brown sugar, flour, oats, chilled butter, vanilla, and cinnamon until crumbly.
- Remove the bars after 15 minutes and evenly sprinkle the streusel on top. Return to the oven and bake 35–40 minutes until golden.
- Cool to room temperature, then refrigerate several hours to set.
- Cut into squares and optionally drizzle with cream cheese frosting or caramel before serving.
Notes
- Bring several ingredients to room temperature for best texture.
- Make the bars ahead if short on time; chilling helps them set.
- To make a simple cream cheese drizzle: mix 2 tablespoons cream cheese, 1 tablespoon sugar, and ⅓ cup milk until smooth.
- If making pumpkin puree from fresh pumpkin, roast until tender, then puree and strain if necessary.
- Adjust spices, add nuts, or stir in chocolate chips for variations.
- Refrigerate leftovers up to 3 days or freeze up to 1 month.
Nutrition
Calories: 467 kcal | Carbohydrates: 56 g | Protein: 6 g | Fat: 25 g | Saturated Fat: 14 g | Sugar: 34 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
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