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Layered Pumpkin Cheesecake Bars with Streusel Topping

Maggie Michalczyk, RDN
Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie that you will love! Easier to make than an entire cheesecake, they're perfect as a fun treat in the fall or Thanksgiving dessert!
Prep Time 15 mins
Cook Time 1 hr
Servings 12 bars

Ingredients
  

for the crust:

  • 6 sheets of cinnamon graham cracker crumbs or 2 cups of cinnamon cookies
  • 2 tbsp. butter melted

for the bars:

  • 2 8 oz. packages cream cheese softened**
  • 1 cup granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp. ground cinnamon
  • 2 tsp. pumpkin pie spice
  • for the streusel topping:
  • 1/2 cup brown sugar or coconut sugar
  • 1/2 cup flour
  • 2 tbsp. butter softened not melted
  • 1/2 cup old-fashioned oats
  • 1 tsp. pumpkin pie spice

Instructions
 

  • Preheat the oven to 350 degrees F. Line a 8X8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
  • In the bowl of a food processor, combine the graham crackers or cookies, along with the butter. Pulse until a super fine consistency appears.  Press evenly into the bottom of the pan. Bake for 8 minutes, remove, and cool.
  • In another bowl, combine the room temperature cream cheese, sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs one at a time, mixing between each one. 
  • Pour half of the mixture on top of the crust. 
  • Add pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
  • Pour the pumpkin layer on top of the first layer. Bake for 30 minutes. 
  • Stir together the brown sugar, flour, oats, and pumpkin pie spice. Cut the butter into small cubes. Add in the butter and mix together with a folk to get that "crumble" texture. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
  • Place in the oven and bake for another 25 minutes. 
  • Turn the oven off and let the bars cool in the oven for about an hour. Refrigerate for 1-2 hours more before cutting. Enjoy! 

Notes

** It's super important you soften your cream cheese before using. If it's still hard you will not get that smooth cheesecake consistency. 
Keyword pumpkin cheesecake bars; pumpkin cheesecake bars with streusel topping