Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars

The perfect fall dessert — creamy, spiced, and irresistible!
These Pumpkin Cheesecake Bars combine everything you love about autumn baking. Imagine a buttery cookie crust topped with a silky pumpkin cheesecake layer, finished with a golden, buttery streusel crumble. Every bite melts in your mouth with warm fall spices and a hint of creamy sweetness — an irresistible dessert that’s perfect for Thanksgiving, cozy weekends, or any time you crave pumpkin spice goodness.

Why You’ll Love This Recipe

  • Layers of flavor: Buttery crust, creamy cheesecake, and a sweet crumble topping.
  • Easy to make: No complicated techniques — just mix, layer, and bake.
  • Perfect for fall gatherings: These bars slice beautifully and travel well.
  • Make-ahead dessert: Chill them overnight for even better texture and flavor.

Ingredients

For the Cookie Crust

  • 2 cups graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 4 tablespoons whole milk

For the Pumpkin Cheesecake Filling

  • 8 oz cream cheese, at room temperature
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 15 oz 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 vanilla extract
  • 1 teaspoon ground cinnamon

Optional for Serving:
Cream cheese drizzle or caramel sauce

Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving extra on the sides so you can lift the bars out easily later.

Step 2: Make the Crust

In a large mixing bowl, combine the graham cracker crumbs and melted butter. Mix until it forms a crumbly texture, then add the milk to bring the dough together. Press the mixture evenly into the prepared pan to create a smooth base. Set aside.

Step 3: Prepare the Cheesecake Filling

In another bowl, beat together the cream cheese and sugar using a hand mixer until creamy and smooth. Add the eggs, one at a time, beating well after each addition.
Whisk in the pumpkin puree, cinnamon, pumpkin pie spice, nutmeg, and salt. Mix until fully combined and silky.

Pour the pumpkin cheesecake filling over the crust and smooth the top with a spatula.

Step 4: Bake the Cheesecake Layer

Bake for 15 minutes, just until the edges begin to set.

Step 5: Make the Streusel Topping

While the cheesecake bakes, combine the brown sugar, flour, rolled oats, cubed butter, vanilla extract, and cinnamon in a clean bowl. Use your fingertips or a fork to mix until crumbly.

Step 6: Add the Streusel and Bake Again

After 15 minutes, remove the cheesecake from the oven and sprinkle the streusel evenly over the top. Return to the oven and bake for 35–40 minutes, or until the topping is golden brown and crisp.

Step 7: Cool and Chill

Allow the bars to cool completely at room temperature. Then refrigerate for at least 6 hours, or overnight, to let the cheesecake set properly.

Step 8: Slice and Serve

Once chilled, lift the bars out using the parchment paper and cut them into squares. Drizzle with cream cheese glaze or caramel sauce before serving, if desired.

Tips for Success

  • Use room temperature ingredients: This ensures a smooth, creamy cheesecake filling without lumps.
  • Homemade pumpkin puree: If you prefer homemade, roast halved pie pumpkins at 350°F for 45 minutes, then puree and strain any excess liquid.
  • Add crunch: Sprinkle chopped pecans or walnuts into the streusel for extra texture.
  • Want a chocolate twist? Try adding a handful of mini chocolate chips to the cheesecake layer.
  • Storage: Store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw overnight before serving.

Make It Your Own

  • Dairy-Free Option: Use vegan butter and dairy-free cream cheese.
  • Gluten-Free Crust: Swap graham crackers for gluten-free cookies or almond flour crust.
  • Lighter Version: Use reduced-fat cream cheese and substitute part of the sugar with maple syrup for a deeper fall flavor.

Nutrition (Per Serving)

Calories: 467 | Carbs: 56g | Protein: 6g | Fat: 25g | Sugar: 34g | Fiber: 3g

Final Thoughts

These Pumpkin Cheesecake Bars are a fall dessert masterpiece — rich, creamy, and bursting with pumpkin spice flavor. They’re simple to make yet elegant enough for a dinner party. Once you try them, they’ll become your new seasonal favorite.

 

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