Description
Sweet and delicious Pumpkin Cheesecake Bars with a crunchy graham cracker cookie crust, creamy pumpkin cheesecake filling infused with warm spices, and a buttery streusel topping. These bars are perfect for a fall dessert or holiday treat and are chilled to set before serving.
Ingredients
For the Cookie Crust
- 2 cups graham cracker crumbs
- ¼ cup unsalted butter, chilled
- 4 tablespoons whole milk
For the Cheesecake Filling
- 8 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 15 ounces 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 pure vanilla extract
- 1 teaspoon ground cinnamon
Optional Toppings
- Cream cheese topping or caramel topping, for drizzling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Make the Cookie Crust: In a mixing bowl, combine the graham cracker crumbs and chilled butter. Mix until thick dough forms, then add milk and stir until mixture is softer and sticky. Press this mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
- Prepare the Cheesecake Filling: In a separate bowl, beat the room temperature cream cheese, granulated sugar, and vanilla extract with a hand mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Whisk in the pumpkin puree, cinnamon, pumpkin pie spice, nutmeg, and a pinch of salt until evenly incorporated.
- Bake Filling Partially: Pour the pumpkin cheesecake filling over the prepared crust and bake in the preheated oven for 15 minutes.
- Make Streusel Topping: While the cheesecake bakes, combine brown sugar, all-purpose flour, rolled oats, chilled cubed butter, vanilla extract, and cinnamon in a bowl. Mix by hand or with a wooden spoon to form a crumbly streusel topping.
- Add Streusel and Continue Baking: After the initial 15 minutes baking, remove the pan from the oven and evenly crumble the streusel topping over the pumpkin cheesecake layer. Return to the oven and bake for an additional 35 to 40 minutes, until the streusel topping is golden brown and the filling is set.
- Cool and Chill: Remove the bars from the oven and allow them to cool to room temperature in the pan. Then cover and refrigerate for at least 6 hours to set completely.
- Serve: Lift the bars out using the parchment paper overhang and cut into 12 large squares. Optionally drizzle with cream cheese frosting or caramel topping before serving.
Notes
- Ensure cream cheese and eggs are at room temperature for smooth mixing and no lumps.
- Do not overbake; the filling should be set but slightly jiggly in the center when done.
- Chilling the bars for several hours (or overnight) is critical for best texture and flavor.
- Use parchment paper with an overhang for easy removal and clean slicing.
- The streusel can be customized by adding chopped nuts for extra crunch if desired.
