If you’re hunting for the ultimate fall dessert that merges creamy cheesecake with the warm spices of pumpkin and a crispy cinnamon crunch, you’ve come to the right place. This Streusel Pumpkin Cheesecake Bars Recipe is everything you want—rich, festive, and downright irresistible. I absolutely love how the layers come together to create a perfect balance of flavors and textures my whole family can’t get enough of. Stick around, and I’ll walk you through everything you need to know to nail this treat!
Why You’ll Love This Recipe
- No-Fuss Assembly: You get layered cheesecake bars without needing separate cheesecakes or fancy molds.
- Perfect Fall Flavors: The blend of pumpkin and warm spices feels cozy and festive every time.
- Crispy Streusel Topping: Adds that buttery crunch that takes each bite over the top.
- Great for Parties: It’s easy to slice into bars, so sharing with friends and family is a breeze.
Ingredients You’ll Need
This Streusel Pumpkin Cheesecake Bars Recipe brings together ingredients that work beautifully to build each component — from crust to filling to topping. Each element adds a unique texture or flavor note, so I recommend sticking to these for best results. A quick tip: using fresh spices and good-quality cream cheese really makes a difference!
- Cinnamon Graham Crackers: This gives your crust a spiced, crunchy base instead of plain graham crackers.
- Brown and White Sugar: Balances sweetness and moisture perfectly throughout.
- Butter: Melted butter binds your crust and streusel together and adds richness.
- Cream Cheese: Make sure it’s softened to room temperature to blend smoothly for a creamy filling.
- Pumpkin Puree: Not the pie filling! Pure pumpkin adds genuine flavor without extra sugars.
- Warm Spices: Cinnamon, nutmeg, cloves, and allspice bring that classic pumpkin pie flavor.
- All-Purpose Flour: Helps set the cheesecake layers and keeps the streusel crumbly yet cohesive.
- Eggs: These give structure to the cheesecake, so be sure not to skip or substitute.
- Confectioners’ Sugar, Milk, Vanilla Extract: Whisk up a simple glaze for the perfect finish.
- Caramel Sauce: Optional, but trust me—it’s a game-changer drizzled on top.
Variations
One of the things I love most about this Streusel Pumpkin Cheesecake Bars Recipe is how easy it is to customize. Play around with toppings or spice blends to make it your own, or adjust ingredients for dietary needs. Here are some fun spins I’ve tried that you might enjoy!
- Gluten-Free: I swapped regular flour for a gluten-free blend in both filling and streusel, and it worked beautifully—just make sure your graham crackers are GF too.
- Spice it Up: Adding a pinch of ginger or cardamom gave the bars an extra cozy vibe that my family went crazy for last winter.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the streusel before baking for an irresistible crunch.
- Dairy-Free: Try using vegan cream cheese and butter substitutes; just keep an eye on baking time as textures can vary.
How to Make Streusel Pumpkin Cheesecake Bars Recipe
Step 1: Build the Perfect Cinnamon Graham Cracker Crust
Start by preheating your oven to 350°F and lining a 9×13” pan with parchment paper. In a medium bowl, combine brown sugar, white sugar, cinnamon, melted butter, and vanilla extract, then mix in the crushed cinnamon graham crackers. You’ll want a mixture that holds together when pressed but still feels crumbly. Pat this mixture evenly into the pan—press firmly to create a sturdy base that will support the creamy layers above.
Step 2: Whip Up the Classic Cream Cheese Filling
Beat your softened cream cheese until smooth and fluffy—this ensures no lumps sneak into your bars. Add sugar, salt, vanilla, eggs, and flour, mixing well after each addition until you have a silky batter. I like to scrape down the sides of the bowl a couple times to make sure everything’s perfectly combined.
Step 3: Divide and Conquer with Two Cheesecake Layers
Here’s the fun part: split that classic cheesecake batter evenly into two bowls. To one bowl, gently fold in pumpkin puree and all those lovely warm spices. Layer the plain cheesecake batter carefully over the crust, spreading smoothly without disturbing the base, then layer the pumpkin mixture on top. The key is to spread slowly and carefully to keep those gorgeous layers distinct. I promise the effect is worth the extra patience!
Step 4: Bake, Streusel, and Bake Again
Bake your layered cheesecake for 30 minutes. While it’s in the oven, mix up the streusel topping by combining brown sugar, white sugar, cinnamon, melted butter, and flour until crumbly. When the first baking time is up, quickly and evenly sprinkle the streusel over the cheesecake. Return it to the oven for another 30-35 minutes until the topping is golden and the cheesecake looks set. Keep an eye on it around 30 minutes to avoid overbaking—this will help keep your bars creamy, not dry.
Step 5: Chill and Finish with Icing and Caramel
Once out of the oven, let your bars cool to room temperature—resisting the urge to dig in early is tough, I know! Then pop them into the fridge for 1-2 hours to firm up nicely. Meanwhile, whisk together confectioners’ sugar, whole milk, and vanilla for a quick glaze. After chilling, use a warm knife (run under hot water and dry each time) to slice into bars, then drizzle with the glaze and caramel sauce. Trust me, this finish elevates the whole experience.
Pro Tips for Making Streusel Pumpkin Cheesecake Bars Recipe
- Room Temperature Ingredients: It’s a game-changer for smooth cheesecake batter—softened cream cheese and room-temp eggs mix better and avoid lumps.
- Layer Gently: I learned the hard way that rushing the layering causes colors to blend, so spread slowly and use a spatula for precision.
- Keep a Warm Knife Handy: Warm your knife before each cut to keep edges clean and prevent crumbling.
- Watch Baking Times: Overbaking dries out cheesecake; check for a slight jiggle in the center when it’s ready.
How to Serve Streusel Pumpkin Cheesecake Bars Recipe

Garnishes
I love topping these bars with the simple powdered sugar glaze and a generous drizzle of caramel sauce—raises the sweet factor without overpowering the pumpkin. Sometimes, I add a sprinkle of chopped toasted pecans on top for texture and the nutty flavor really complements the spices.
Side Dishes
These bars are pretty decadent on their own, but if I’m serving them for a special occasion, I bake some cinnamon-spiced apples or roast some nuts for a crunchy snack alongside. A dollop of whipped cream or a scoop of vanilla ice cream on the side never hurts either!
Creative Ways to Present
I’ve found that cutting these bars into small, bite-sized squares and serving on a rustic wooden board at gatherings makes them easy to grab and enjoy. For holiday parties, I sometimes garnish with fresh rosemary sprigs or cranberries for a festive look that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
After baking and chilling, I tightly cover these pumpkin cheesecake bars with plastic wrap or store them in an airtight container in the refrigerator. They keep beautifully for up to 5 days and honestly taste even better after a day or two because the flavors meld more.
Freezing
I’ve frozen these bars successfully by wrapping individual slices in plastic wrap and foil before placing them in a freezer bag. When you want a treat, let them thaw overnight in the fridge. This is perfect if you want to prepare ahead for holiday desserts.
Reheating
I usually enjoy these Streusel Pumpkin Cheesecake Bars cold, but if you want to warm them slightly, just pop them in a low oven (around 300°F) for about 10 minutes or microwave briefly. Be careful not to overheat—keeping them creamy is the goal.
FAQs
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Can I make Streusel Pumpkin Cheesecake Bars Recipe ahead of time?
Absolutely! You can bake these bars the day before your event. Just make sure to chill them for at least a couple of hours so they set properly. They also freeze well if you want to prepare them even earlier.
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What type of pumpkin should I use?
Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Pure pumpkin helps you control the flavor and sweetness exactly.
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How do I prevent the cheesecake from cracking?
Don’t overbeat the eggs, and avoid overbaking. Baking at 350°F and checking when the center has a slight jiggle helps keep the texture creamy without cracks. Also, cooling gradually prevents cracking.
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Can I substitute the streusel topping?
You can try a nut topping or even chopped cookies if you want to mix things up, but the buttery cinnamon streusel is what gives this recipe its signature crunch and flavor combo.
Final Thoughts
When I first tried this Streusel Pumpkin Cheesecake Bars Recipe, I was amazed how well the pumpkin and classic cheesecake married together. It quickly became a holiday staple for my family because it’s as delicious as it is show-stopping. I hope you give this recipe a try and make some amazing memories around the kitchen—and the dessert table, of course! Seriously, once you taste that crumbly streusel with creamy, spiced pumpkin cheesecake, I know you’ll be hooked too.
Print
Streusel Pumpkin Cheesecake Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 15 large bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Streusel Pumpkin Cheesecake Bars combine the creamy richness of classic cheesecake with the warm, spiced flavor of pumpkin and autumn spices, all topped with a buttery cinnamon streusel and drizzled with sweet icing and caramel sauce. Perfect for fall celebrations or a cozy dessert treat.
Ingredients
Graham Cracker Crust
- 1/4 Cup Brown Sugar
- 2 Tablespoons White Sugar
- 1 Tablespoon Ground Cinnamon
- 5 Tablespoons Butter, melted
- 1/2 Teaspoon Vanilla Extract
- 1 1/2 Cups Cinnamon Graham Crackers, crushed
Filling
- 4 Packages (8-Ounce each) Cream Cheese, room temperature
- 1 1/2 Cups White Sugar
- 1/2 Teaspoon Salt
- 1 Tablespoon Pure Vanilla Extract
- 4 Large Eggs
- 1/4 Cup All-Purpose Flour
- 2 Cups Pure Pumpkin (not pumpkin filling)
- 2 1/2 Tablespoons Ground Cinnamon
- 2 Teaspoons Ground Nutmeg
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Ground Allspice
Streusel
- 2/3 Cup Brown Sugar (Packed)
- 2 Tablespoons White Sugar
- 1 Tablespoon Cinnamon
- 6 Tablespoons Melted Butter
- 2 Cups All-Purpose Flour
Toppings
- 1 1/2 Cups Confectioners’ Sugar
- 3 Tablespoons Whole Milk
- 1/2 Teaspoon Vanilla Extract
- Caramel Sauce
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper to prevent sticking.
- Make the graham cracker crust: In a medium bowl, combine 1/4 cup brown sugar, 2 tablespoons white sugar, 1 tablespoon cinnamon, 5 tablespoons melted butter, and 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups crushed cinnamon graham crackers until well mixed. Press this mixture evenly into the prepared baking dish to form the crust.
- Prepare basic cheesecake filling: In a large mixing bowl, beat 4 packages of room temperature cream cheese until light and creamy. Add 1 1/2 cups white sugar, 1/2 teaspoon salt, 1 tablespoon vanilla extract, 4 eggs, and 1/4 cup flour. Blend until smooth and uniform.
- Divide cheesecake mixture: Split the cheesecake batter evenly into two bowls. Keep the first bowl plain for the original cheesecake layer.
- Prepare pumpkin cheesecake layer: To the second bowl, add 2 cups pure pumpkin, 2 1/2 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 1 teaspoon ground cloves, and 1 teaspoon ground allspice. Mix well until fully combined.
- Layer cheesecake in baking dish: Pour the plain cheesecake mixture over the graham cracker crust and spread it evenly. Next, gently pour the pumpkin cheesecake mixture over the plain layer and spread carefully without mixing the two layers.
- Bake first cheesecake layer: Bake the cheesecake layers in the preheated oven at 350°F for 30 minutes.
- Make the streusel topping: While the cheesecake bakes, in the first (now empty) bowl, mix 2/3 cup packed brown sugar, 2 tablespoons white sugar, 1 tablespoon cinnamon, 6 tablespoons melted butter, and 2 cups all-purpose flour until crumbly to form the streusel.
- Add streusel and continue baking: Remove the cheesecake from the oven after 30 minutes and quickly sprinkle the streusel evenly over the top. Return to the oven and bake for an additional 30 to 35 minutes, until the cheesecake is set and the streusel is golden brown.
- Cool completely: Remove the cheesecake bars from the oven and let cool to room temperature on a wire rack.
- Chill: Refrigerate the bars for 1 to 2 hours until thoroughly chilled and firm.
- Prepare icing topping: While chilling, mix 1 1/2 cups confectioners’ sugar, 3 tablespoons whole milk, and 1/2 teaspoon vanilla extract until smooth. Set aside.
- Slice and serve: Use a warm, clean knife to cut the chilled cheesecake into bars. Drizzle each bar with the prepared icing and caramel sauce before serving. Enjoy!
Notes
- For clean slices, warm your knife under hot water, dry it thoroughly, and cut the bars, repeating this process between each cut.
- Be careful not to mix the plain and pumpkin cheesecake layers when spreading them.
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
- Chilling the bars before cutting helps them set for easier slicing.
- Use parchment paper for easy removal from the baking dish.
Nutrition
- Serving Size: 1 bar (approx. 1/15 of recipe)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 95 mg