Delightful autumn flavors shine in these streusel-topped Pumpkin Cheesecake Bars! Creamy, smooth pumpkin cheesecake is baked in an oat-based crumble crust, then sprinkled with crunchy streusel – these bars might just be your new favorite fall dessert!
Pumpkin. Cheesecake.
If ever there were two words that absolutely belonged together, it would be these.
These have taken the crown as my new favorite fall dessert (for now), and it all comes down to the double duty-pulling streusel.
It’s a delicious dessert that even non-pumpkinaholics will love!
These delicious pumpkin cheesecake bars are seriously the easiest! You can pretty much use one bowl for the entire recipe process.You’re going to love all of the pumpkin spice flavors!
The pumpkin and cheesecake is blended together so you don’t have a pumpkin layer and a cheesecake layer. This makes this recipe so much simpler!
The streusel recipe doubles as the crust AND the topping.
It’s a fabulously simple and majorly tasty dessert for every party this fall!
Not only do these cheesecake bars bake up in less than an hour, there’s no need to worry about cracking thanks to the streusel.
AND?! The recipe is a cinch to double for large crowds.
What Ingredients Go Into Pumpkin Pie Cheesecake Bars?
For the streusel base
- Rolled oats
- All-purpose flour (or gluten free flour)
- Brown sugar
- Melted Butter
- Cinnamon, baking soda, and salt
For the pumpkin cheesecake filling
- Cream cheese
- Sour cream
- Granulated white sugar
- Pure pumpkin puree
- Eggland’s Best Eggs
- Pumpkin pie spice, salt, and vanilla extract
This recipe is unlike most pumpkin cheesecake bars because it doesn’t use graham cracker crumbs for the crust!
How To Make Perfect Pumpkin Cheesecake Bars:
- First, preheat your oven to 350 degrees F and prep your 8×8 pan, lining it with parchment paper for easy cleanup. (For a double batch, use a 13×9 pan instead.)
- Next, mix up your streusel. Combine flour, oats, brown sugar, cinnamon, baking powder, and salt in a medium bowl. Pour some melted butter over it and using a hand mixer on low speed, mix it up until it combines and begins to clump.
- Then, spread 3/4 of the mixture in the prepared pan. Press it down firmly into the bottom of the pan into an even layer and bake for 10 minutes.
- While the crust bakes, mix up the pumpkin cheesecake filling. Place cream cheese, pumpkin puree, sugar, eggs, sour cream, pumpkin spice, vanilla, and salt in a large bowl. Using a stand mixer or hand mixer, blend it all together until it’s completely combined, but take care not to over mix it.
- Finally, pour the pumpkin cheesecake mixture into the slightly cooled crust. Sprinkle the rest of the streusel on top and bake about 35 minutes until the edges are set and the center is still slightly jiggly.
- Store in an airtight container.
RECIPE NOTES: No water bath needed! It’s honestly the perfect fall dessert and great for the entire holiday season!
How Do You Know When Cheesecake Bars Are Done?
Testing these creamy pumpkin cheesecake bars for doneness is very similar to how you would test and ordinary cheesecake. Resist the urge to test using a knife, and instead take a peek at it.
The outer edges should be puffy and lightly browned, while the center will retain a slight wobble. It should not be wet or soupy, however.
At this point, turn off the oven and prop it open with the handle of a wooden spoon. The bars will continue to bake as the temperature comes down.
How To Store The Best Pumpkin Cheesecake Bars:
When properly stored, these pumpkin cheesecake bars can last all season long!
- After the bars have cooled to room temperature, cover the pan loosely with a layer of both plastic wrap and aluminum foil.
- Place in the refrigerator and chill for at least 6 hours. For best taste, eat within 1 week.
You can also freeze these bars for up to 3 months.
- Wrap the pan (or plate) tightly with a layer of both plastic wrap and aluminum foil, then place in a heavy-duty plastic freezer bag. Remove as much air as possible before sealing.
Can These Pumpkin Cheesecake Bars Be Made Keto?
You bet your booty!
My best friend and business partner is a dietitian specializing in ketogenic diets, and I’ve learned a ton from her about keto desserts!
These bars can easily be made low carb friendly. All you have to do is substitute the following ingredients:
- In the streusel, use an equal amount of almond flour vs. all-purpose flour.
- Opt for gluten free rolled oats if possible.
- For the brown sugar, use a low carb brown sugar substitute, or add 1 teaspoon maple extract and 1 teaspoon liquid stevia to 1 cup of granulated erythritol.
- In the cheesecake filling, use granulated erythritol in place of the sugar. You can also add 5-10 drops of liquid stevia depending on your tastes.
Everything else stays exactly the same! Having made a similar keto pumpkin cheesecake recipe in the past, I can promise that you’re going to love them!
LOOKING FOR MORE PUMPKIN DESSERTS?
- Pumpkin Pie with Toasted Meringue
- Bourbon Caramel Pumpkin Roll
- Pumpkin Chocolate Chip Bread
- Pumpkin Tiramisu
For even more delicious desserts, simply search “dessert” on my blog and you’ll get links to a bunch of amazing recipes!
HELPFUL KITCHEN TOOLS FOR MAKING PUMPKIN BARS:
LET’S CONNECT!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
ORDER OUR #1 BEST SELLER COOKBOOK!
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
You can also subscribe to our weekly newsletter so you never miss a delicious recipe again!
WATCH ME MAKE THESE PUMPKIN CHEESECAKE STREUSEL BARS!
Pumpkin Cheesecake Bars with Streusel
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups rolled oats
- 1 cup brown sugar packed
- 1 tablespoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter melted
PUMPKIN CHEESECAKE FILLING
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 3 large Eggland’s Best eggs
- 1 cup pure pumpkin puree
- ½ cup sour cream or Greek yogurt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8x8 baking sheet, then line with parchment paper and set aside.
- In a large bowl, whisk together the flour, oatmeal, brown sugar, cinnamon, baking powder, and salt. Add melted butter to the bowl and mix with a spoon until well combined.
- Spread ¾ of the crumble mixture into an even layer in the bottom of the prepared pan. Bake for 10 minutes, then allow to cool.
- In another large bowl with a hand mixer, or in a stand mixer, beat the cream cheese and sugar together for 3 minutes until well combined. Add the eggs and vanilla and beat to combine. Add the remaining ingredients and mix until combined, but do not overmix.
- Pour the cheesecake batter over the crust in the pan and spread in an even layer. Sprinkle half of the remaining crumble dough over the batter.
- Bake for 20 minutes, then carefully sprinkle the remaining crumble over the cheesecake. Bake another 12-18 minutes, or until the cheesecake is just set (the edges will be set, the middle will have a slight wobble to it, but not be liquidy).
- Turn off the oven and crack the door, holding it open with the handle of a wooden spoon. Allow cheesecake to slowly cool in oven for 1 hour, then remove and place in refrigerator. Chill 6 hours to overnight until cold before serving.
Video
Notes
- In the streusel, use an equal amount of almond flour vs. all-purpose flour.
- Opt for gluten free rolled oats if possible.
- For the brown sugar, use a low carb brown sugar substitute, or add 1 teaspoon maple extract and 1 teaspoon liquid stevia to 1 cup of granulated erythritol.
- In the cheesecake filling, use granulated erythritol in place of the sugar. You can also add 5-10 drops of liquid stevia depending on your tastes.
Nutrition
PIN THESE PUMPKIN CHEESECAKE BARS FOR LATER!
2pots2cook says
Love your presentation very much ! Pinned !