Pumpkin Cheesecake Bars
Sweet and delicious Pumpkin Cheesecake Bars are prepared with a cookie crust, a decadent pumpkin cheesecake filling, and a buttery streusel topping.
Servings: 12
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
- cream cheese topping or caramel topping, for drizzling, optional
Instructions
- Preheat the oven to 350°F.
- Line a 9x13 baking pan with parchment paper, leaving an overhang on each end to make removing the baked bars easier. Set aside.
- In a mixing bowl, combine the graham cracker crumbs and butter. Mix to make a thick dough, and then add the milk. The mixture will become softer and stickier. Spread it out in the prepared baking pan, pressing it evenly into the bottom of the pan. Set aside.
- In a separate bowl, combine the cream cheese, sugar, and vanilla. Beat with a hand mixer until smooth and creamy. Add in the eggs, one at a time, beating until well combined.
- Whisk the pumpkin puree and spices into the cream cheese mixture. Pour over the crust, and bake for 15 minutes.
- In the meantime, prepare the streusel. In a clean mixing bowl, combine the brown sugar, all-purpose flour, rolled oats, chilled butter, vanilla, and cinnamon. Mix by hand or with a wooden spoon to make the streusel mixture.
- When the 15 minutes are up, take the pumpkin bars out of the oven and crumble the streusel all over the top of the bars. Return the bars to the oven, and bake for another 35 - 40 minutes, until the streusel is golden-brown.
- Take the bars out of the oven, and let them cool to room temperature. Then place the pan in the refrigerator to chill for several hours.
- Once chilled, cut the pumpkin bars into large squares, using a sharp knife.
- Optional: Drizzle the bars with cream cheese frosting or caramel topping before serving.
Notes
- Prep Tips: Remember to bring several ingredients to room temperature and allow the bars to chill. If short on time, whip them up a day or two earlier.
- Drizzle: Pumpkin cheesecake bars rock with just streusel, but you can add a caramel or cream cheese drizzle. Store-bought or homemade, both work!
- Make A Cream Cheese Frosting Drizzle and mix 2 tablespoons cream cheese, 1 tablespoon sugar, and ⅓ cup milk. Whisk until smooth.
- DIY Pumpkin Puree: Making it at home? Halve a “pie” pumpkin, clean out the seeds, and roast the pumpkin at 350°F for 45 minutes. Then, blend the flesh in a food processor. If it is watery, strain it by wrapping it in a cheesecloth.
- Spice It Up: Adjust the spices to your liking, or grab a store-bought pumpkin or apple pie spice blend.
- For some crunch, add chopped pecans, walnuts, or your fave nuts. They'd be fab with or instead of the crumble.
- Chocoholics, add white chocolate chips or classic chocolate chips. Your pick!
- Storage: These bars do need to be refrigerated. Cover them well, move them to an airtight container, use them within three days, or freeze them for up to 2 months.
Nutrition
Calories: 467kcal | Carbohydrates: 56g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 200mg | Potassium: 176mg | Fiber: 3g | Sugar: 34g | Vitamin A: 6213IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
