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!
6sheets of cinnamon graham cracker crumbs or 2 cups of cinnamon cookies
for the bars:
2 8oz.packages cream cheesesoftened**
2tsp.pumpkin pie spice
for the streusel topping:
1/2cupbrown sugar or coconut sugar
2tbsp.buttersoftened not melted
1tsp.pumpkin pie spice
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!
** 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