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
Pumpkin Cheesecake Streusel Bars
Ingredients
For the Crust
- 3 cups (300g) digestive biscuit/graham cracker crumbs
- ¼ cup (50g) caster/granulated sugar
- ½ cup (115g) unsalted butter, melted
For the Cheesecake
- 32 oz (900g) cream cheese, softened
- 1 cup (200g) caster/granulated sugar
- 3 tablespoons (25g) plain/all-purpose flour
- 2 large eggs + 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) Greek-style yogurt
- 1 cup (220g) canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
For the Streusel
- 1 cup (125g) plain/all-purpose flour
- 1 cup (90g) rolled oats
- ½ cup (100g) light brown sugar
- 1 tablespoon ground cinnamon
- ½ cup (115g) unsalted butter, cold and cubed
Instructions
For the Crust
- Preheat the oven to 180C/350F/Gas 4. Line a 9×13-inch cake pan with parchment paper and set aside.
- Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.
- Press evenly into the prepared pan and bake for 10 minutes. Set aside to cool as you prepare the filling.
For the Cheesecake
- In a large bowl, mix together the cream cheese and sugar until combined.
- Add the flour, eggs, egg yolk, vanilla, and yogurt, and mix until smooth and combined.
- Pour half of the cheesecake mixture over the crust and spread out evenly. Freeze for 2 hours.
- Preheat the oven to 170C/325F/Gas 3.
- Add the pumpkin puree and spices to the remaining mixture, and whisk until combined.
- Spoon over the frozen cheesecake layer and spread out evenly.
- Bake for 30 minutes.
For the Streusel
- In a medium bowl, whisk together the flour, oats, sugar, and cinnamon.
- Add the butter and rub in until the mixture resembles coarse crumbs.
- Sprinkle evenly over the cheesecake layer and bake for a further 45 minutes, or until set and the topping is golden brown.
- Allow to cool completely in the pan on a wire rack, then refrigerate overnight before slicing.
I made for a gathering and it was a hit, everyone loved it! Will definitely make it again!
This recipe is absolutely amazing! Easy to follow the instructions and tastes delicious! Love it! Thank you!