Pumpkin Cheesecake Bars With Streusel. Just hearing those words conjures images of cozy autumn evenings, vibrant fall foliage, and the comforting aroma of baking spices filling your home. I’m thrilled to share a recipe today that I believe perfectly encapsulates the magic of the season in every delightful bite. Imagine the luxurious creaminess of classic cheesecake, infused with the warm, inviting essence of pumpkin and a delicate blend of fall spices, all sitting atop a sturdy, buttery crust. But we don’t stop there! What truly elevates this treat to an unforgettable dessert is the generous, crumbly streusel topping, adding a delightful textural contrast and a hint of extra sweetness. This beloved combination brings together the rich history of cheesecake, a dessert savored across cultures for centuries, with the quintessential North American celebration of pumpkin during harvest season.
People absolutely adore this dish not only for its incredible taste profile – a harmonious balance of sweet, tangy, and spiced – but also for its wonderfully varied textures. From the smooth, velvety cheesecake to the crunchy streusel, every forkful is an experience. Plus, serving these as bars makes them incredibly convenient for gatherings, potlucks, or simply enjoying a decadent individual portion. Get ready to fall in love with these exceptional Pumpkin Cheesecake Bars With Streusel; they are destined to become your go-to autumn dessert.
Ingredients:
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For the Graham Cracker Crust:
- 1 ½ cups (approximately 180g) graham cracker crumbs (about 10-12 full graham cracker sheets, finely crushed)
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup (113g) unsalted butter, melted and cooled slightly
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For the Streusel Topping:
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves (or a pinch more for extra spice)
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, very cold and cut into small cubes
- ½ cup (50g) chopped pecans or walnuts (optional, but highly recommended for texture!)
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For the Pumpkin Cheesecake Filling:
- 3 (8-ounce) packages (678g total) cream cheese, full-fat, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 (15-ounce) can, approximately 1 ¾ cups (425g) pumpkin puree (not pumpkin pie filling)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
Preparing the Crust:
- Preheat Your Oven: First things first, let’s get our oven ready. Preheat it to 350°F (175°C). While the oven is warming up, grab a 9×13 inch baking pan. We’ll want to line it with parchment paper, leaving an overhang on the longer sides. This little trick will make it so much easier to lift out our glorious Pumpkin Cheesecake Bars With Streusel once they’re cooled. Lightly grease the exposed short sides of the pan as well to prevent sticking.
- Combine Dry Ingredients for the Crust: In a medium-sized mixing bowl, combine your graham cracker crumbs, granulated sugar, and ground cinnamon. Give them a good whisk or stir until they are thoroughly mixed. You want that cinnamon evenly distributed for a warm, spicy base.
- Add Melted Butter: Pour the melted and slightly cooled unsalted butter into the dry crumb mixture. Using a fork or your clean fingertips, mix everything together until the crumbs are evenly moistened and resemble wet sand. Every crumb should be coated in butter – this is what holds our crust together beautifully.
- Press the Crust into the Pan: Now, transfer this buttery graham cracker mixture into your prepared 9×13 inch baking pan. Using the bottom of a flat glass or a measuring cup, firmly press the mixture down into an even layer across the bottom of the pan. The firmer you press, the sturdier your crust will be, which is essential for perfect bars. Make sure it’s packed tightly from edge to edge.
- Pre-Bake the Crust: Pop the pan into your preheated oven and bake for 8-10 minutes. This pre-baking step is crucial as it helps to set the crust, preventing it from becoming soggy once the cheesecake filling is added. When it’s done, the crust should be lightly golden and smell wonderfully fragrant. Remove it from the oven and set it aside on a wire rack to cool slightly while we prepare the other components. Keep that oven on, as we’ll be using it again very soon!
Crafting the Streusel Topping:
- Combine Dry Streusel Ingredients: In another medium mixing bowl, whisk together the all-purpose flour, granulated sugar, packed light brown sugar, ground cinnamon, ground ginger, ground cloves, and salt. Whisk well to ensure all the spices and sugars are evenly distributed throughout the flour. This blend of spices will give our streusel a fantastic autumnal flavor that complements the pumpkin perfectly.
- Cut in the Cold Butter: Add your very cold, cubed unsalted butter to the dry streusel mixture. Now, here’s where the magic happens: using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture. You want to work quickly to prevent the butter from getting too warm. Continue until the mixture resembles coarse crumbs, with some pieces of butter still visible, about the size of small peas. Do not overmix! Those little bits of butter are what create that delightful, crumbly texture when baked. If you’re using your fingers, try to use just the tips to minimize heat transfer.
- Add Optional Pecans/Walnuts: If you’re adding chopped pecans or walnuts (and I highly recommend it for an extra layer of texture and nutty flavor!), gently fold them into the streusel mixture now. This adds another wonderful dimension to our Pumpkin Cheesecake Bars With Streusel. Set the streusel aside for a moment; we’ll be layering it soon.
Whipping Up the Pumpkin Cheesecake Filling:
- Cream the Cream Cheese: In a large mixing bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat the softened cream cheese on medium speed until it’s completely smooth and creamy, with no lumps remaining. This usually takes about 2-3 minutes. Make sure your cream cheese is truly at room temperature; this is key for a lump-free, silky smooth cheesecake.
- Add Sugar and Blend: Gradually add the granulated sugar to the cream cheese, continuing to beat on medium speed. Mix until the sugar is fully incorporated and the mixture is light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. This process also incorporates air, making for a wonderfully tender cheesecake.
- Incorporate Pumpkin Puree and Spices: Reduce the mixer speed to low. Add the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the cream cheese mixture. Mix until just combined and smooth. Be careful not to overmix at this stage; we just want everything to come together. The vibrant color of the pumpkin will instantly make you excited for these bars!
- Mix in Eggs: Add the eggs one at a time, mixing on low speed only until each egg is just incorporated. After each egg, make sure to scrape down the sides and bottom of the bowl thoroughly to ensure everything is evenly mixed. Overmixing the eggs can incorporate too much air, which can lead to cracks in your cheesecake, so be gentle here! We’re aiming for smoothness, not aeration.
- Fold in Flour: Finally, sprinkle the all-purpose flour over the cheesecake mixture. Gently fold it in with your spatula or mix on the lowest speed just until no streaks of flour remain. The flour acts as a stabilizer, helping to give our cheesecake a firm yet creamy texture and preventing it from cracking. Again, avoid overmixing.
- Final Scrape and Check: Give the entire filling one last thorough scrape down of the bowl, ensuring no unmixed bits are lurking at the bottom. The filling should be silky, smooth, and a beautiful orange hue, ready to transform into decadent Pumpkin Cheesecake Bars With Streusel.
Assembling and Baking Your Pumpkin Cheesecake Bars:
- Pour Filling Over Crust: Retrieve your slightly cooled graham cracker crust. Carefully pour the smooth pumpkin cheesecake filling evenly over the pre-baked crust in the pan. Use an offset spatula or the back of a spoon to gently spread the filling right to the edges, creating an even layer. Take your time to make sure it’s perfectly flat for uniform bars.
- Add Streusel Topping: Generously sprinkle the prepared streusel topping evenly over the pumpkin cheesecake filling. Don’t be shy here! The streusel is a key component of these bars, adding incredible texture and flavor. Try to cover the entire surface for maximum crumbly goodness.
- Prepare for Baking: Place the baking pan carefully into your preheated 350°F (175°C) oven.
- Bake the Bars: Bake for 45-55 minutes, or until the edges of the cheesecake are set and slightly puffed, but the center still has a slight wobble when you gently shake the pan. The streusel topping should be golden brown and fragrant. Keep an eye on it; if the streusel starts to brown too quickly, you can loosely tent the pan with aluminum foil for the last 10-15 minutes of baking.
- Check for Doneness: The “wobble test” is your best friend here. A slight jiggle in the very center is perfect; it means it will finish setting as it cools. An internal temperature of 150°F (65°C) in the center is also a good indicator of doneness for cheesecake.
Cooling and Serving:
- Initial Cooling on the Counter: Once baked, remove the pan from the oven and place it on a wire rack to cool at room temperature for at least 1-2 hours. Resist the urge to cut into them immediately! This slow, gradual cooling helps prevent cracking and allows the cheesecake to set properly. As it cools, you’ll notice the slight wobble in the center disappear.
- Chill Thoroughly in the Refrigerator: After cooling on the counter, transfer the pan to the refrigerator and chill for a minimum of 4 hours, or ideally, overnight. Chilling is absolutely essential for the cheesecake to firm up completely, making it easy to slice and ensuring that classic cheesecake texture. Trust me, the wait is worth it for perfectly set Pumpkin Cheesecake Bars With Streusel.
- Slice and Serve: Once thoroughly chilled, use the parchment paper overhang to carefully lift the entire cheesecake slab out of the pan and onto a cutting board. Using a large, sharp knife, clean the blade with a warm, damp cloth between each cut to ensure neat, clean slices. Cut into 16 or 24 bars, depending on your desired portion size.
- Storage: Store any leftover Pumpkin Cheesecake Bars With Streusel in an airtight container in the refrigerator for up to 3-4 days. They tend to taste even better the next day as the flavors have more time to meld!
- Enjoy! Serve these delightful bars chilled. They make a fantastic dessert for any gathering, a perfect fall treat, or a special indulgence just for you. The combination of the crisp graham cracker crust, the creamy spiced pumpkin cheesecake, and the sweet, crumbly streusel topping is simply irresistible.
Conclusion:
And there you have it, my friends! We’ve journeyed through the steps of creating what I genuinely believe will become a staple in your fall baking repertoire. This isn’t just another dessert; it’s an experience, a symphony of textures and flavors that truly embodies the warmth and comfort of the season. I can’t express enough how much joy these bars bring to my kitchen and my table, and I’m absolutely confident they’ll do the same for yours.
Why These Bars Are an Absolute Game-Changer
What makes these particular Pumpkin Cheesecake Bars With Streusel an absolute must-try? It’s the impeccable balance, if you ask me. Imagine biting into a rich, buttery graham cracker crust that provides the perfect base. Then, you hit that incredibly smooth, velvety cheesecake layer, subtly tangy and creamy, offering a beautiful counterpoint to the warm spices of the pumpkin. And just when you think it couldn’t get any better, the luscious pumpkin layer, spiced with cinnamon, nutmeg, ginger, and cloves, melts in your mouth, full of autumnal charm. But the real star, the crowning glory, is that irresistible streusel topping. It’s crumbly, sweet, and nutty, adding a delightful crunch that elevates every single bite. This combination isn’t just good; it’s sensational. It’s sophisticated enough to impress at any holiday gathering, yet comforting enough for a quiet evening treat with a cup of coffee or tea. Every element plays its part perfectly, creating a harmonious dessert that will have everyone asking for the recipe. Trust me, I’ve seen it happen countless times!
Elevate Your Dessert Experience: Serving & Variations
While these bars are absolutely divine straight out of the fridge, there are so many wonderful ways to serve and personalize them. For an extra touch of indulgence, I love to add a dollop of freshly whipped cream on top of each bar, perhaps with a tiny dusting of extra cinnamon or a sprinkle of toasted pecans. A small scoop of vanilla bean ice cream melting alongside can also create an incredible hot-and-cold dessert sensation. If you’re feeling adventurous, a delicate drizzle of homemade caramel sauce or a rich chocolate ganache can add another layer of decadence and visual appeal. For variations, consider adding different nuts to your streusel—chopped walnuts or hazelnuts would be fantastic. You could also experiment with a hint of orange zest in the pumpkin layer for a brighter flavor profile, or even a splash of bourbon or rum for an adult twist (just a tiny amount, mind you!). Don’t be afraid to make them your own; that’s part of the fun of baking!
Your Turn to Bake and Share!
Now that you have all the secrets and my personal tips, it’s time for you to roll up your sleeves and experience the magic firsthand. I genuinely believe that baking should be a joyous and rewarding process, and these Pumpkin Cheesecake Bars With Streusel are a perfect testament to that. They’re surprisingly straightforward to make, yet yield results that look and taste like they came from a gourmet bakery. I can’t wait for you to fill your home with the incredible aromas of pumpkin and spice. Once you’ve baked these delightful treats, please, please, please share your creations with me! Snap a photo, tell me about your experience, and let me know how much you and your loved ones enjoyed them. Your feedback and beautiful photos truly make my day and inspire me to keep sharing delicious recipes with you. Happy baking, everyone!
Pumpkin Cheesecake Bars With Streusel
Luxurious, creamy pumpkin cheesecake infused with fall spices, sitting atop a buttery graham cracker crust, and crowned with a generous, crumbly streusel topping. A perfect autumn dessert for any gathering.
Ingredients
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
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8 oz cream cheese, softened
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1 cup canned pumpkin puree
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⅔ cup brown sugar, packed
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon pumpkin pie spice
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½ cup all-purpose flour
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¼ cup rolled oats
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¼ cup unsalted butter, cold and cubed
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¼ cup brown sugar
Instructions
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Step 1
Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper. Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter. Press firmly into the prepared pan. Bake for 8-10 minutes; then set aside to cool slightly. Keep oven on. -
Step 2
In a medium bowl, whisk together ½ cup all-purpose flour, ¼ cup rolled oats, and ¼ cup brown sugar. Cut in ¼ cup cold, cubed unsalted butter using a pastry blender or fingertips until coarse crumbs form. Set aside. -
Step 3
In a large mixing bowl, beat 8 oz softened cream cheese until smooth. Add 1 cup pumpkin puree, ⅔ cup packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon pumpkin pie spice; mix on low speed until just combined and smooth. Do not overmix. -
Step 4
Pour the pumpkin cheesecake filling evenly over the pre-baked crust in the pan. Generously sprinkle the prepared streusel topping over the filling. Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center has a slight wobble. -
Step 5
Remove from oven and cool at room temperature on a wire rack for 1-2 hours. Transfer to the refrigerator and chill for a minimum of 4 hours, or ideally overnight, until thoroughly firm and cold. -
Step 6
Once thoroughly chilled, use the parchment paper overhang to lift the slab from the pan onto a cutting board. Slice into 12 bars using a large, sharp knife, cleaning the blade between cuts. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Serve chilled.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
