Pumpkin Cheesecake Streusel Bars

Pumpkin Cheesecake Streusel Bars – A buttery biscuit crust topped with layers of smooth vanilla and spiced pumpkin cheesecake, finished with a golden, crunchy cinnamon oat streusel. The perfect indulgent autumn treat!

If you love pumpkin desserts and creamy cheesecake, these Pumpkin Cheesecake Streusel Bars are sure to become a favourite! They have a deliciously buttery biscuit base, two layers of smooth, creamy cheesecake, and a golden cinnamon-spiced oat streusel topping that adds the perfect crunch. Every bite is packed with cosy autumn flavours!

These homemade cheesecake bars are surprisingly simple to make, and the beautiful layers make them look extra impressive. Freezing the vanilla cheesecake layer before adding the spiced pumpkin filling helps keep the layers wonderfully neat and distinct. They’re perfect for autumn gatherings, holiday celebrations, or whenever you’re craving something sweet and comforting. Just remember to allow time for overnight chilling before slicing!

Looking for more delicious pumpkin recipes? Try my Cream Cheese Swirl Pumpkin Bread, Pumpkin Cinnamon Rolls, or Pumpkin Crinkle Cookies.

Happy baking,

Marsha x

From the recipe box

Pumpkin Cheesecake Streusel Bars

A buttery biscuit crust topped with layers of smooth vanilla and spiced pumpkin cheesecake, finished with a golden, crunchy cinnamon oat streusel. The perfect indulgent autumn treat!

Print recipe ↗Rate & review ☆ Save recipe Recipe saved

Prep 30 minutes minutes

Cook 1 hour hour 25 minutes minutes

Freeze 2 hours hours

Total 3 hours hours 55 minutes minutes

Yields 24 bars

Prevent your screen from going darkEnable JavaScript to use this option.

Ingredients

For the Crust

• 300 g digestive biscuit/graham cracker crumbs
• 50 g caster or granulated sugar
• 115 g unsalted butter, melted

For the Cheesecake

• 900 g cream cheese, softened
• 200 g caster or granulated sugar
• 25 g plain/all-purpose flour
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 240 g plain Greek-style yogurt
• 220 g canned pumpkin puree
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg

For the Streusel Topping

• 125 g plain/all-purpose flour
• 90 g rolled oats
• 100 g light brown sugar
• 1 tablespoon ground cinnamon
• 115 g unsalted butter, cold and cubed

Instructions

For the Crust

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line a 33 × 23 cm (13 × 9-inch) baking tin with parchment paper. Set aside.
• In a medium mixing bowl, stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are evenly moistened.
• Press the mixture firmly and evenly into the base of the prepared tin.
• Bake for 10 minutes, then set aside to cool whilst preparing the cheesecake filling.

For the Cheesecake

• In a large mixing bowl, beat together the cream cheese and sugar until smooth and combined.
• Add the flour, eggs, egg yolk, vanilla extract, and yogurt, and mix until smooth and well combined.
• Pour half of the cheesecake mixture over the prepared crust and spread it out evenly. Place in the freezer for 2 hours, or until firm.
• Preheat the oven to 170°C/150°C Fan/325°F/Gas 3.
• Add the pumpkin puree, cinnamon, ginger, and nutmeg to the remaining cheesecake mixture, and whisk until combined.
• Carefully spoon the pumpkin cheesecake mixture over the frozen vanilla cheesecake layer and spread it out evenly.
• Bake for 30 minutes.

For the Streusel Topping

• In a medium mixing bowl, whisk together the flour, rolled oats, light brown sugar, and cinnamon.
• Add the cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
• Remove the cheesecake from the oven and sprinkle the streusel topping evenly over the surface.
• Return to the oven and bake for a further 45 minutes, or until the cheesecake is set and the streusel topping is golden brown.
• Leave to cool completely in the tin on a wire rack, then cover and refrigerate overnight before slicing into bars and serving.

Recipe notes

Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Make ahead: The cheesecake mixtures can be prepared up to 48 hours in advance and stored covered in the fridge. The streusel topping can also be prepared up to 3 days ahead and refrigerated in an airtight container.

Storage: Store the bars tightly covered in the fridge for up to 5 days.

Freezing: These cheesecake bars freeze well for up to 2–3 months. Wrap individual bars tightly and place in a freezer-safe container. Thaw overnight in the fridge before serving.