Pumpkin Cheesecake Bars with Streusel
These Pumpkin Cheesecake Bars with Streusel combine a buttery graham cracker crust, creamy cheesecake filling, spiced pumpkin layer, and a crumbly cinnamon streusel topping for the perfect fall dessert.
Equipment
- 9x9-inch baking pan
- Parchment Paper
- Mixing Bowls
- Electric Mixer
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tbsp butter melted
Cheesecake Layer
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Pumpkin Layer
- 1 cup pumpkin purée canned
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 4 tbsp butter cold, cut into cubes
Instructions
- Preheat oven to 325°F (165°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Combine graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Pour the cheesecake batter over the crust and smooth the top evenly.
- Whisk together pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and cloves. Spread evenly over the cheesecake layer.
- In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the pumpkin layer.
- Bake for 50–60 minutes, or until edges are set but center slightly jiggles. Cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours or overnight before cutting into bars.
Notes
Use cold butter for the streusel topping to achieve a crumbly texture. Chill the bars thoroughly before cutting to ensure clean slices and prevent crumbling.