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Pumpkin Cheesecake Bars
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
125 minutes
Decadent pumpkin bars with creamy cheesecake filling and crispy streusel topping. Ideal for Thanksgiving or autumn get-togethers!
Ingredients:
  • Graham cracker crust:
  • 1 1/2 cup graham cracker crumbs (See recipe note)
  • 1/4 cup white sugar
  • 6 tablespoons regular salted butter, melted and cooled slightly so no longer hot
  • 1/4 teaspoon cinnamon or pumpkin pie spice
  • Streusel topping:
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup old-fashioned rolled oats
  • 4 tablespoons regular salted butter, room temperature
  • 1/4 teaspoon pumpkin pie spice
  • Pumpkin filling:
  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice
  • To serve:
  • Caramel sauce, homemade or store-bought, optional
  • Whipped cream , optional
Instructions:
  • Preheat your oven to 350°F. Grease a 9x13-inch baking pan with non-stick spray and line it with parchment paper, leaving some overhang for easy removal of the bars and to maintain the crust's structure.
  • Create the graham cracker crust by mixing all the ingredients in a large bowl until the texture resembles wet sand. If it appears dry, mix in another tablespoon of melted butter. Press the mixture into the lined baking pan using your hand or the base of a drinking glass to achieve a smooth, even crust.
  • Prepare the streusel topping by combining the ingredients in the graham cracker mixture bowl. Use your hands to mix the ingredients until they form large crumbles. Set aside.
  • Prepare the pumpkin filling: In a stand mixer with a paddle attachment, cream together cream cheese, sugar, and vanilla until smooth. Scrape down the sides of the bowl. Add eggs one at a time, mixing for 30 seconds each. Scrape the bowl again. Incorporate pumpkin puree and pumpkin pie spice until fully mixed.
  • Create the bars: Spread the pumpkin filling over the graham cracker crust in the pan and level it using a silicone spatula. Sprinkle the streusel topping on top.
  • Bake the bars for 45 to 50 minutes or until a toothpick inserted in the middle comes out cleanly, checking at the 40-minute mark to monitor progress.
  • Chill the bars: After cooling to room temperature, refrigerate the bars until completely cold. Serve with a drizzle of caramel sauce and optional whipped cream. The bars can be stored in the refrigerator for up to a week.

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