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
Scale
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
