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Streusel Pumpkin Cheesecake Bars Recipe

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If you’re searching for the ultimate fall dessert to wow your friends and family, look no further than this Streusel Pumpkin Cheesecake Bars Recipe. Imagine creamy pumpkin cheesecake layered over a cinnamon graham cracker crust, finished with a buttery, cinnamon-spiced streusel topping—trust me, it’s as dreamy as it sounds! I absolutely love how the textures come together, and once you try it, you’ll find it’s perfect for potlucks, holidays, or just because you deserve a little sweet treat.

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Why You’ll Love This Recipe

  • Layers of Flavor: The combination of classic cheesecake and spiced pumpkin makes every bite a comforting delight.
  • Textural Contrast: That crunchy streusel topping adds the perfect balance to the creamy filling below.
  • Family Favorite: I discovered this recipe after I struggled to get pumpkin desserts just right, and now my family goes crazy for it every fall.
  • Easy to Make Ahead: You can prepare these bars ahead and store them, perfect for busy schedules and entertaining.
There are sixteen square dessert bars arranged in a 4x4 grid on a black cooling rack. Each bar has three visible layers: a golden brown base, a lighter crumbly middle layer, and a crumbly top layer. The top is decorated with drizzles of caramel and white icing, creating a striped pattern across each bar. The bars sit on a white marbled surface with scattered crumbs and a white and gray striped cloth partially visible on the left. Two small white pumpkins appear faintly in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

These ingredients come together beautifully to create the perfect autumn dessert harmony. Make sure you grab fresh pumpkin puree—not pumpkin pie filling—to get that natural pumpkin flavor I adore.

  • Brown Sugar: Adds molasses richness, essential for deep caramel notes in both the crust and streusel.
  • White Sugar: Balances sweetness without overpowering the spices.
  • Cinnamon: A key spice that ties the flavors together in the crust, filling, and topping.
  • Butter: Melted to mix easily and bring moistness to the crust and streusel.
  • Vanilla Extract: Boosts the overall flavor profile with warm, vanilla notes.
  • Cinnamon Graham Crackers: I use these crushed for a sweet, spiced crust that’s better than plain graham crackers.
  • Cream Cheese: The star of the cheesecake filling; make sure it’s room temperature for smooth blending.
  • Salt: Just a pinch to enhance and balance all the sweet flavors.
  • Eggs: Helps set the cheesecake layers with creamy texture.
  • All-Purpose Flour: Adds body to the filling and helps the streusel hold together.
  • Pure Pumpkin: Gives you that authentic pumpkin flavor without extra sweetness or spices.
  • Nutmeg, Cloves, Allspice: These warm spices add depth and that cozy fall essence.
  • Confectioners’ Sugar, Whole Milk: For the luscious icing that crowning these bars.
  • Caramel Sauce: My optional but highly recommended drizzle for an extra touch of decadence.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Streusel Pumpkin Cheesecake Bars Recipe my own depending on the mood and season. You’ll find a few fun tweaks to keep this dessert fresh and fitting for your taste buds.

  • Gluten-Free: Swap the all-purpose flour and graham crackers for gluten-free versions—I did this once for a friend, and the bars came out just as luscious.
  • Nutty Twist: Add chopped pecans or walnuts to the streusel topping for extra crunch and a toasty flavor.
  • Spice it Up: Increase the nutmeg or add a pinch of ginger for a spicier profile that I personally adore on chilly evenings.
  • Mini Bars: Use a smaller pan and adjust baking time for bite-sized portions perfect for parties or lunchbox treats.

How to Make Streusel Pumpkin Cheesecake Bars Recipe

Step 1: Create the Perfect Graham Cracker Crust

Start by preheating your oven to 350°F and lining a 9×13-inch baking dish with parchment paper. In a medium bowl, mix together ¼ cup brown sugar, 2 tablespoons white sugar, 1 tablespoon cinnamon, 5 tablespoons melted butter, and ½ teaspoon vanilla extract. Then stir in 1½ cups crushed cinnamon graham crackers until everything’s well coated. Press this mixture firmly into your baking dish using the back of a spoon or your fingers to create a compact crust. Trust me, pressing firmly ensures a crust that holds together beautifully after baking.

Step 2: Whip Up the Classic and Pumpkin Cheesecake Layers

In a large bowl, beat 4 packages of softened 8-ounce cream cheese until smooth and creamy—this might take a few minutes, but don’t rush because lumps won’t give you that silky texture we want. Add 1½ cups white sugar, ½ teaspoon salt, 1 tablespoon vanilla extract, 4 eggs, and ¼ cup flour, mixing until fully combined. Now, here’s the fun part: divide this cheesecake mixture evenly between two bowls. Leave one bowl as is for the classic cheesecake layer. In the second bowl, fold in 2 cups pure pumpkin, 2½ tablespoons cinnamon, 2 teaspoons nutmeg, 1 teaspoon cloves, and 1 teaspoon allspice. This layering technique is what makes this recipe unique and oh-so-delicious.

Step 3: Layer and Bake Your Cheesecakes

Pour the classic cheesecake mixture evenly over your graham cracker crust and gently spread. Then carefully layer the pumpkin cheesecake mixture on top without blending the two layers—you want that beautiful contrast in every bar. Bake the layered cheesecake for 30 minutes, allowing it to set up just enough for the next step.

Step 4: Make the Streusel and Finish Baking

While your cheesecake bakes, mix ⅔ cup packed brown sugar, 2 tablespoons white sugar, 1 tablespoon cinnamon, 6 tablespoons melted butter, and 2 cups flour for the streusel topping. Once your first 30 minutes are up, carefully take the cheesecake out of the oven and sprinkle the streusel evenly on top. Return it to the oven and bake for another 30-35 minutes, until the cheesecake is fully set and the streusel is golden and buttery. You’ll know it’s done when the edges look firm but the center still has a slight wobble.

Step 5: Cool, Chill, and Add the Finishing Touches

Let the bars cool completely at room temperature before placing them in the fridge to chill for 1-2 hours—this step helps with clean cuts. Whisk together 1½ cups confectioners’ sugar, 3 tablespoons whole milk, and ½ teaspoon vanilla extract for a simple glaze. Once chilled, drizzle the glaze over the bars and, if you’re like me and love a bit of extra indulgence, add a drizzle of caramel sauce right on top. Cut the bars using a warm, clean knife for neat slices—you’ll want to run the knife under hot water and dry it between cuts to make this easier.

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Pro Tips for Making Streusel Pumpkin Cheesecake Bars Recipe

  • Room Temperature Cream Cheese: I once skipped this and ended up with a lumpy batter; letting it soften lets you whip a silky smooth filling.
  • Press Crust Firmly: Don’t skimp on pressing the crust down—it keeps it from crumbling when you slice your bars.
  • Even Layers: Use a spatula to gently spread the pumpkin layer over the classic cheesecake; try not to mix them for that gorgeous look and taste contrast.
  • Warm Knife for Slicing: It’s a game-changer! Each cut is clean and neat with minimal cracking, making your bars look as good as they taste.

How to Serve Streusel Pumpkin Cheesecake Bars Recipe

The image shows three square dessert bars stacked on a white plate placed on a white marbled surface. Each bar has three layers: a dark crumbly bottom layer, a thick creamy white middle layer, and a light brown top layer with a crumbly texture. The top is drizzled with a shiny caramel-colored sauce and lightly dusted with powdered sugar or crumbs. The bars are arranged with two on the bottom and one balanced on top, creating a small pyramid shape. A glass bottle filled with white liquid and a small white pumpkin are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep things simple with a drizzle of homemade caramel sauce and a light dusting of cinnamon on my Streusel Pumpkin Cheesecake Bars. Sometimes, I sprinkle chopped toasted pecans on top for a slight crunch and nutty aroma that complements the streusel perfectly.

Side Dishes

Serving these bars alongside a hot cup of spiced apple cider or a dollop of whipped cream makes a cozy fall dessert duo. For holiday gatherings, I’ve paired them with a scoop of vanilla bean ice cream, which adds a cool, creamy contrast to those warm spices.

Creative Ways to Present

For a festive touch, I like to cut the bars into mini squares and place them in decorative cupcake liners—perfect for parties or gifting. Another fun idea is to plate individual bars with a garnish of fresh cranberries and a sprig of rosemary to add color and a subtle aroma that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Once fully cooled and chilled, place the bars in an airtight container and store them in the refrigerator. From my experience, they stay moist and delicious for up to 5 days, making them a great make-ahead dessert.

Freezing

I love freezing extras to enjoy later. Wrap the bars tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When you’re ready, thaw them overnight in the fridge to maintain that creamy texture without sogginess.

Reheating

Since these bars are best served chilled, I usually enjoy them straight from the fridge, but if you prefer a warmer treat, gently warm a piece in the microwave for 10-15 seconds—just enough to slightly soften without melting the streusel or glaze.

FAQs

  1. Can I use canned pumpkin pie filling instead of pumpkin puree?

    I recommend using pure pumpkin puree rather than the pie filling because pie filling already contains added spices and sugar, which can throw off the flavor balance and sweetness in this recipe.

  2. How do I prevent the cheesecake bars from cracking?

    To avoid cracking, make sure not to overbeat the batter, avoid opening the oven door frequently while baking, and let the bars cool gradually at room temperature before refrigerating.

  3. Can I make these bars gluten-free?

    Yes! Substitute gluten-free graham crackers and use gluten-free all-purpose flour for both the filling and streusel. I’ve tried this and the texture remains just as satisfying.

  4. What’s the best way to cut the bars cleanly?

    Use a sharp knife warmed under hot water and dried before each cut. This method helps slice through the streusel and creamy layers smoothly without crumbling.

  5. Can I double this recipe?

    You can double the recipe, but you’ll need to bake in a larger pan or multiple pans and adjust baking time accordingly. Just keep an eye on the texture and color to avoid overbaking.

Final Thoughts

This Streusel Pumpkin Cheesecake Bars Recipe holds a special place in my kitchen—it’s the perfect way to celebrate the flavors of fall with minimal fuss and maximum satisfaction. Whether you’re sharing with loved ones or sneaking a slice just for yourself, I’m confident these bars will become a seasonal favorite you come back to year after year. Honestly, once I started making these, pumpkin desserts have never been the same. So grab your ingredients, and let’s bake something unforgettable!

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Streusel Pumpkin Cheesecake Bars Recipe

4.7 from 131 reviews
  • Author: Megane
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 15 large bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Streusel Pumpkin Cheesecake Bars combine a rich, creamy cheesecake layered with spiced pumpkin and topped with a sweet cinnamon streusel. Perfect for fall gatherings or holiday desserts, these bars feature a graham cracker crust, a classic cheesecake base, a spiced pumpkin cheesecake layer, and a crunchy streusel topping, finished with a smooth icing and caramel drizzle for indulgence.

Ingredients

Graham Cracker Crust

  • 1/4 Cup Brown Sugar
  • 2 Tablespoons White Sugar
  • 1 Tablespoon Ground Cinnamon
  • 5 Tablespoons Butter, melted
  • 1/2 Teaspoon Vanilla Extract
  • 1 & 1/2 Cups Cinnamon Graham Crackers, crushed

Filling

  • 4 Packages 8-Ounce Cream Cheese, room temperature
  • 1 & 1/2 Cups White Sugar
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Pure Vanilla Extract
  • 4 Large Eggs
  • 1/4 Cup All-Purpose Flour
  • 2 Cups Pure Pumpkin (not pumpkin filling)
  • 2 & 1/2 Tablespoons Ground Cinnamon
  • 2 Teaspoons Ground Nutmeg
  • 1 Teaspoon Ground Cloves
  • 1 Teaspoon Ground Allspice

Streusel

  • 2/3 Cup Brown Sugar (Packed)
  • 2 Tablespoon White Sugar
  • 1 Tablespoon Cinnamon
  • 6 Tablespoons Melted Butter
  • 2 Cup All-Purpose Flour

Toppings

  • 1 & 1/2 Cups Confectioners’ Sugar
  • 3 Tablespoons Whole Milk
  • 1/2 Teaspoon Vanilla Extract
  • Caramel Sauce

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit. Line a 9×13-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the bars.
  2. Make the Graham Cracker Crust: In a medium bowl, mix together 1/4 cup brown sugar, 2 tablespoons white sugar, 1 tablespoon ground cinnamon, 5 tablespoons melted butter, and 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups crushed cinnamon graham crackers until combined. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust layer.
  3. Prepare the Classic Cheesecake Filling: In a separate large bowl, beat the 4 packages of cream cheese until smooth and creamy. Add 1 1/2 cups white sugar, 1/2 teaspoon salt, 1 tablespoon vanilla extract, 4 large eggs, and 1/4 cup all-purpose flour. Blend until the mixture is smooth and well combined.
  4. Divide and Flavor Fillings: Divide the cheesecake filling evenly into two bowls. Keep one bowl as the plain cheesecake layer. In the second bowl, fold in 2 cups pure pumpkin, 2 1/2 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 1 teaspoon ground cloves, and 1 teaspoon ground allspice to make the spiced pumpkin cheesecake layer.
  5. Layer the Cheesecakes: Pour the plain cheesecake mixture over the graham cracker crust first, spreading it evenly. Carefully pour the pumpkin cheesecake mixture over the plain layer, spreading it gently to maintain distinct layers and avoid mixing.
  6. Bake Initial Cheesecake Layers: Bake the cheesecake layers in the preheated oven for 30 minutes until the base layer sets slightly.
  7. Prepare Streusel Topping: While the cheesecake bakes, combine 2/3 cup packed brown sugar, 2 tablespoons white sugar, 1 tablespoon cinnamon, 6 tablespoons melted butter, and 2 cups all-purpose flour in a bowl. Mix until crumbly and set aside.
  8. Add Streusel and Continue Baking: Remove the cheesecake from the oven after 30 minutes. Quickly sprinkle the streusel topping evenly over the cheesecake. Return to the oven and bake for another 30-35 minutes until the cheesecake sets completely and the streusel topping turns golden brown.
  9. Cool and Chill: Remove the baked cheesecake bars from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate the bars for 1-2 hours to firm up before serving.
  10. Prepare Icing: While the bars chill, whisk together 1 1/2 cups confectioners’ sugar, 3 tablespoons whole milk, and 1/2 teaspoon vanilla extract until smooth. Set aside.
  11. Serve with Toppings: When ready to serve, cut the chilled bars into squares using a warm, clean knife for clean slices. Drizzle with the prepared icing and caramel sauce for a sweet finishing touch.

Notes

  • For clean cuts, warm and clean your knife between cuts by running it under warm water, drying it thoroughly before slicing again. This ensures smooth edges and easy cutting.
  • Be careful when layering the two cheesecake mixtures to avoid blending them together for distinct layers.
  • Allow full cooling and chilling time for the best texture before serving.
  • You can substitute cinnamon graham crackers with regular graham crackers plus additional cinnamon if needed.

Nutrition

  • Serving Size: 1 bar (1 of 15)
  • Calories: 410
  • Sugar: 32g
  • Sodium: 280mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 1.5g
  • Protein: 6g
  • Cholesterol: 95mg
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Hey, I'm Megan! Self-taught cook, big foodie, and lover of all things butter and garlic. I share easy, tasty recipes you’ll actually want to make. Let’s cook something awesome together!

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