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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars are so delicious! A graham cracker crust, creamy pumpkin cheesecake and a layer of streusel make this an amazing fall recipe. I plan to make this again at Thanksgiving and everyone is already excited to eat it again!

Pumpkin Cheesecake Bars

Crust ingredients

• 1 and 1/2 C cinnamon graham cracker crumbs, about 2 packages
• 1/4 C sugar
• 1 tbsp brown sugar
• 6 tbsp unsalted sweet cream butter melted

Cheesecake ingredients

• 2 – 8oz pkgs, cream cheese, softened
• 1/2 C + 2 tablespoons sugar
• 1 tsp pure vanilla extract
• 2 large eggs, room temperature
• 1/2 C + 2 tbsp pumpkin puree
• 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice

Streusel ingredients

• 1/2 C light brown sugar, packed
• 1/2 C flour
• 1/4 C quick cooking oats
• 1/4 tsp ground cinnamon
• 1/4 C unsalted sweet cream butter, softened
• 1 tsp pure vanilla extract

Directions 

1. Preheat the oven to 350 degrees and line a 9×9 baking pan with parchment paper
2. In a medium bowl, combine the crust ingredients and mix until a thick dough forms.
3. Press evenly into the bottom of the baking pan.
4. In large mixing bowl, combine the cream cheese, sugar, and vanilla.
5. Beat with hand mixers until completely smooth and creamy.
6. Add in the eggs, one at a time, and beat until each is combined.
7. Remove 1 and 1/2 cups of this mixture and pour on top of the crust.
8. Add the pumpkin puree, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
9. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer.

Streusel Directions

1. Using a medium mixing bowl, stir together the brown sugar, white flour, oats, and cinnamon.
2. Add in the butter and vanilla and mix together until well combined.
3. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
4. Place in the oven and bake for 50-55 minutes or until the cheesecake has set.
5. Allow to cool for about an hour and then place in the fridge for 1-2 hours.
6. Cut into bars and enjoy your delicious pumpkin cheesecake bars!

Pumpkin Cheesecake Bars

Published By Jill

These pumpkin cheesecake bars are so delicious! A graham cracker crust, creamy pumpkin cheesecake and a layer of streusel make this an amazing fall recipe. 

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Prep Time 15 mins

Cook Time 50 mins

Chill 1 hr

Total Time 1 hr 5 mins

Course Dessert

Cuisine American

Servings 12 bars

Calories 390 kcal

Ingredients

  

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Crust:

• 1 1/2 C cinnamon graham cracker crumbs about 2 packages
• 1/4 C sugar
• 1 tbsp brown sugar
• 6 tbsp unsalted sweet cream butter melted

Cheesecake:

• 16 oz cream cheese, softened 2 blocks
• 1/2 C + 2 tablespoons sugar
• 1 tsp pure vanilla extract
• 2 large eggs room temperature
• 1/2 C + 2 tbsp pumpkin puree
• 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice

Streusel:

• 1/2 C light brown sugar packed
• 1/2 C flour
• 1/4 C quick cooking oats
• 1/4 tsp ground cinnamon
• 1/4 C unsalted sweet cream butter softened
• 1 tsp pure vanilla extract

Instructions

 

• Preheat the oven to 350 degrees and line a 9x9 baking dish with parchment paper
• In a medium bowl, combine the crust ingredients and mix until a thick dough forms.
• Press evenly into the bottom of the baking pan.
• In large mixing bowl, combine the cream cheese, sugar, and vanilla.
• Beat with hand mixers until completely smooth and creamy.
• Add in the eggs, one at a time, and beat until each is combined.
• Remove 1 and 1/2 cups of this mixture and pour on top of the crust.
• Add the pumpkin puree, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
• Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer.

Streusel:

• Using a medium mixing bowl, stir together the brown sugar, white flour, oats, and cinnamon.
• Add in the butter and vanilla and mix together until well combined.
• Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
• Place in the oven and bake for 50-55 minutes or until the cheesecake has set.
• Allow to cool for about an hour and then place in the fridge for 1-2 hours.
• Cut into bars and enjoy!

Nutrition

Calories: 390kcalCarbohydrates: 38gProtein: 5gFat: 24gSaturated Fat: 13gCholesterol: 102mgSodium: 209mgPotassium: 128mgFiber: 1gSugar: 26gVitamin A: 2445IUVitamin C: 0.4mgCalcium: 66mgIron: 1.3mg

Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

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