Go Back

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!
Prep Time30 minutes
Cook Time1 hour 25 minutes
Freeze2 hours
Total Time3 hours 55 minutes
Servings: 24 bars

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.

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.