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!
Keyword pumpkin cheesecake bars
Prep Time 15minutes
Cook Time 45minutes
Chilling Time 6hours
Total Time 1hour
1 ½cupsall-purpose flour
1 ½cupsrolled oats
PUMPKIN CHEESECAKE FILLING
3large Eggland’s Best eggs
1cuppure pumpkin puree
½cupsour cream or Greek yogurt
2teaspoonspumpkin pie spice
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.
For a low carb/keto version of these bars, make the following substitutions:
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.