These Pumpkin Cheesecake Streusel Bars begin with a cinnamon graham cracker crust, are layered with two creamy cheesecake layers, and finished with a buttery streusel topping.
I’m back and excited to share another favorite dessert. This past week has been wonderful — my son returned home after two years away, and having him here has made the days fly by. I’ve loved baking for him again; he often told me from Peru how much he missed my cooking and treats. He came home with a little “rice pouch” he calls it and jokes that he won’t part with it if I keep baking. Telling me to stop baking is like asking me to stop breathing — not going to happen!
These Pumpkin Cheesecake Streusel Bars are absolutely delicious and may be my new favorite pumpkin treat. They start with a cinnamon graham cracker crust, followed by a smooth cheesecake layer, a spiced pumpkin cheesecake layer, and then a crisp, buttery streusel on top. For an extra touch, drizzle with salted caramel. The combination of creamy cheesecake, spiced pumpkin, and crunchy streusel is irresistible.
They were a huge hit at my house — everyone loved them. My son Parker even had one for breakfast the other day. There may have been a few tears when the last piece disappeared, which means I’ll be making these again soon.
Pumpkin Cheesecake Bars with Streusel Topping
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- Total Time: 75 minutes
- Yield: 12 to 16 bars
Description
These Pumpkin Cheesecake Streusel Bars begin with a cinnamon graham cracker crust, include two layers of creamy cheesecake (one spiced with pumpkin), and are finished with a crunchy streusel topping.
Ingredients
Crust:
- 1 1/2 cups (about 10 full crackers) cinnamon graham cracker crumbs
- 1/4 cup white sugar
- 1 tablespoon brown sugar
- 6 tablespoons butter, melted
Cheesecake:
- 2 packages (8 ounces each) cream cheese, at room temperature
- 1/2 cup + 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 heaping cup canned pumpkin
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Streusel and Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup white flour
- 1/4 cup quick cooking oats
- 1/4 teaspoon cinnamon
- 1/4 cup butter, softened (not fully melted)
- 1 teaspoon vanilla extract
- Salted or plain caramel sauce, for drizzling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray an 8 x 8-inch baking pan and set aside.
- In a medium bowl combine the crust ingredients until well mixed. Press the mixture evenly into the bottom of the prepared pan.
- In a separate bowl, beat the cream cheese, 1/2 cup + 2 tablespoons sugar, and vanilla with a hand or electric mixer until smooth and creamy. Add the eggs one at a time, beating until each is incorporated.
- Remove 1 1/2 cups of this cheesecake mixture and spread it evenly over the crust to form the plain cheesecake layer.
- Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and mix until combined.
- Pour the pumpkin cheesecake mixture over the plain cheesecake layer and spread gently and evenly.
- To make the streusel, combine brown sugar, flour, oats, cinnamon, softened butter, and vanilla in the bowl used for the crust. Mix until combined. Sprinkle the streusel evenly over the pumpkin layer, pressing some together by hand if you prefer larger clumps.
- Bake for 50–55 minutes, or until the cheesecake layers are set.
- Allow the bars to cool at room temperature for about an hour, then chill in the refrigerator for at least 2 hours before cutting.
- Drizzle with caramel sauce before serving, if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
Recipe Source: Chelsea’s Messy Apron