This Pumpkin Streusel Cheesecake Bars are amazingly delicious with a awesome cinnamon crust, beautiful two layers of cheesecake and a quick and easy streusel to top it off.

These bars are not only perfect for your Thanksgiving desert table, but as for your Christmas party too.

In my search for Pumpkin recipes, I kept seeing this Pumpkin Streusel Cheesecake Bars recipe coming up, or as some calls it Pumpkin Cheesecake Bars.

I guess it was a popular dish for Thanksgiving and Christmas time.

Therefore, I decided to see what all the fuss was about.

After tasting these bars, they were delicious… the mixture of pumpkin and cream cheese with a cinnamon crust.

Just beautiful!

I have to make this again but with a Gingersnap crust.

I think that ginger crust will kick it up a notch.

Yummy…I can just taste that now.

Anyways, let’s get back to these Pumpkin Streusel Cheesecake Bars.

How to make Pumpkin Streusel Cheesecake Bars?

Firstly, make the Graham Crackers crust by mixing together the graham crackers crumbs, granulated sugar, cinnamon, brown sugar and the melted butter. Pour it in the prepared baking pan and press down to form the crust. Bake for about 8 minutes. Remove from oven and set aside to cool.

Secondly, mix together the ingredients to make the cheesecake filling. Remove 1 1/2 cups of the mixture and pour it over the crust.

Thirdly, add the canned pumpkin, cinnamon and pumpkin pie spice to the remaining cheese cake mixture and mix together. Pour it on top. Bake for about 30 minutes.

Fourthly, add all the ingredients to make the streusel in a medium bowl and mix with your hands. After the mixture is finish baking, use your hand to sprinkle the streusel on top and bake for another 30 minutes.

Finally, allow to cool completely and let it chill in the refrigerator before slicing.

Can I freeze these Pumpkin Streusel Cheesecake bars?

Unfortunately, these Pumpkin Streusel Cheesecake Bars aren’t able to freeze.

The streusel on the top will become soggy and who wants to eat that.

However, it can stay refrigerated for up to week.

Step by Step Pictures

Pumpkin Streusel Cheesecake Bars Recipe

Ingredients

The Crust

• 1 1/2 cups graham crackers crumbs
• 1/4 cup white sugar
• 1/2 teaspoon cinnamon
• 1 Tablespoon brown sugar
• 6 Tablespoon unsalted butter, melted

For the Cheesecake Filling

• 2 packages (8 oz each) full fat cream cheese, room temperature
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 2 large eggs
• 2/3 cup canned pumpkin (not pumpkin pie filling)
• 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice

For the Streusel

• 1/2 cup brown sugar
• 1/4 cup old fashioned rolled oats
• 1/2 cup all purpose flour
• 1/4 teaspoon cinnamon
• 1/4 cup (4 Tablespoon) unsalted butter, softened (not melted)
• 1 teaspoon vanilla extract

Instructions

Making the crust

1. Preheat the oven to 350 degrees F. Line a 8 x 8 or a 9 x 9 baking pan with parchment paper, allowing the edges to hang over the sides. This helps to make it easier to take out the finished bars for slicing and to keep the crust from breaking. Set aside for later.
2. In a medium bowl, add all the ingredients to make the crust. Use a measuring cup, a drinking glass or simply your hands to press evenly into the bottom of the prepared choice size baking pan.
3. Bake the crust for about 8 to 10 minutes. Set aside and allow to cool.

How to make the Cheesecake filling

1. In a mixing bowl, mix together the room temperature cream cheese, granulated sugar, vanilla extract and salt, until its all combined (just enough to remove the lumps). However, do not over mix.
2. Add the eggs one at a time, until combined.
3. Pour 1 1/2 cups of the cream cheese mixture on the top of the baked crust.
4. For the remaining cheesecake mixture, add the canned pumpkin, cinnamon and pumpkin pie spice and mixed until fully combined.
5. Pour the pumpkin cheesecake mixture over the plain cheesecake mixture. Be careful not to combine both layers. Bake for 30 minutes.

Making the Streusel

1. Mix together the brown sugar, all purpose flour, old fashioned rolled oats and cinnamon in a medium bowl.
2. Add the softened butter and vanilla extract and mix together until it is fully combined. Using your hand for this process is much better. Do not melt the butter or else this will make the streusel too wet.
3. Sprinkle the streusel on the top of the pumpkin cheesecake layer.
4. Bake for another 25 to 30 minutes or until the cheesecake is set. Let is cool to Once its cool (room temperature) place in the refrigerator to chill completely.
5. Slice and serve with your choice of topping.

To Serve with the Pumpkin Streusel Cheesecake Bars

• Caramel Sauce (homemade or store bought)
• Pumpkin Caramel Sauce
• Whipped Cream

Notes:

• Allow the parchment paper to hang over the sides of the baking pan to make it easier to take it out and to keep the crust from braking.
• Use room temperature cream cheese.
• Do not over mix the cream cheese batter. When making the cream cheese mixture, mix the cream cheese just enough to remove the lumps.

My Amazon Selections:

8 Inch x 8 Inch Square Cake Pan

Farberware Nonstick Bakeware Nonstick Baking Pan / Nonstick Cake Pan, Square – 9 Inch, Gray

McCormick Pumpkin Pie Spice, 9oz

Additional Pumpkin Recipes

• Pumpkin Pancakes
• Pumpkin Bread
• Pumpkin Soup

Please let me know what you think about this Pumpkin Streusel Cheesecake Bars in the comment section below.

Thanks for stopping by and please come back again.

Blessings & Love, as you carry on, on your YouNique Journey!