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!
Servings: 24 bars
Calories: 363kcal
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 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.
Video
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
Serving: 1bar | Calories: 363kcal | Carbohydrates: 34g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 254mg | Fiber: 1g | Sugar: 19g