Pumpkin Cheesecake Streusel Bars – A deliciously thick cookie crust topped with two layers of creamy cheesecake (plain and pumpkin), and finished off with a crunchy cinnamon-spiced streusel. These are the ULTIMATE bars for autumn/fall!
Pumpkin Cheesecake Streusel Bars
I have the ULTIMATE autumn/fall dessert bars for you.
These bars consist of a deliciously thick cookie crust topped with two layers of cheesecake, and a layer of buttery, crunchy cinnamon-spiced streusel to finish off.
The cheesecake layers are made up of two flavours – plain and pumpkin – giving these bars an absolutely gorgeous layered look.
An impressive yet simple recipe, these bars are sure to please!
Looking for more pumpkin recipes? Check out my Cream Cheese Swirl Pumpkin Bread, Chocolate Chip Pumpkin Muffins, and my Pumpkin Cake Roll.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these bars. You can find my recipe card at the bottom of this post for the complete list with their amounts.
For the Crust:
- Digestive biscuit/graham cracker crumbs
- Caster/granulated sugar
- Unsalted butter: Melted.
For the Cheesecake:
- Cream cheese: Softened to room temperature.
- Caster/granulated sugar
- Plain/all-purpose flour
- Large eggs: You’ll need 2, including 1 egg yolk.
- Vanilla extract
- Greek-style yogurt: Makes for an extra creamy cheesecake.
- Pumpkin puree
- Ground cinnamon
- Ground ginger
- Ground nutmeg
For the streusel:
- Plain/all-purpose flour
- Rolled oats: Old-fashioned or quick oats work just fine, too.
- Light brown sugar
- Ground cinnamon
- Unsalted butter: Cold and cubed.
How to make Pumpkin Cheesecake Streusel Bars
To make these bars, simply stir together the biscuit crumbs and sugar.
Add the melted butter and mix until all the crumbs are moist.
Press evenly into a 9×13-inch pan lined with parchment paper and bake for 10 minutes.
Set aside to cool as you prepare the filling.
In a large mixing bowl, mix together the cream cheese and sugar until combined.
Add the flour, eggs, egg yolk, vanilla extract, 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.
NOTE: Freezing the plain cheesecake layer first prevents the pumpkin layer from mixing in, and keeps the layers looking neat once baked.
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.
In a medium mixing 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.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Pumpkin Cheesecake Streusel Bars are:
- super easy to throw together
- bursting will warm, autumn flavours
- deliciously smooth and creamy
- topped with a crunchy, cinnamon-spiced streusel
How long will these bars last? These bars can be covered tightly and stored in the fridge for up to 5 days.
Can I freeze these bars? Yes, they also freeze well for up to 2 – 3 months.
Make Ahead
You can make these bars ahead of time!
Cheesecake: The cheesecake mixture (plain and pumpkin) can be made 48 hours ahead of time. Cover and keep refrigerated.
Streusel: The streusel can also be made 3 days ahead of time and stored in an airtight container in the fridge.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these bars next!
- Cheesecake Stuffed Chocolate Chip Cookie Bars
- Easy Millionaire’s Shortbread
- Chocolate Peanut Butter Krispie Treats
- Fudgy KitKat Blondies
- Brown Sugar Maple Pumpkin Butter Bars via Half Baked Harvest
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Pumpkin Cheesecake Streusel Bars
A deliciously thick cookie crust topped with two layers of creamy cheesecake (plain and pumpkin), and finished off with a crunchy cinnamon-spiced streusel. These are the ULTIMATE bars for autumn/fall!
Ingredients
For the Crust
- 3 cups (300g) digestive biscuit/graham cracker crumbs
- 1/4 cup (50g) caster/granulated sugar
- 1/2 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 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) Greek-style yogurt
- 1 cup (220g) pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For the Streusel
- 1 cup (125g) plain/all-purpose flour
- 1 cup (90g) rolled oats
- 1/2 cup (100g) light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup (115g) unsalted butter, cold and cubed
Instructions
For the Crust
- Preheat the oven to 180C/350F/Gas 4. Line a 9x13-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.
Notes
MAKE AHEAD: The cheesecake mixture (plain and pumpkin) can be made 48 hours ahead of time. Cover and keep refrigerated.
The streusel can also be made 3 days ahead of time and stored in an airtight container in the fridge.
STORAGE: These bars can be covered tightly and stored in the fridge for up to 5 days. They also freeze well for up to 2 - 3 months.
Nutrition Information:
Yield:
24 barsServing Size:
1 barAmount Per Serving: Calories: 363Total Fat: 23gSaturated Fat: 13gCholesterol: 87mgSodium: 254mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 6g
Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.
Shadi
Wednesday 12th of October 2022
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!