Pumpkin Cheesecake Bars with Streusel Topping: A Fall Dessert Dream

Fall is the season of cozy sweaters, vibrant foliage, and, most importantly, pumpkin-spiced everything! If you’re looking for a decadent and delightful dessert to impress your friends and family this autumn, look no further than these incredible Pumpkin Cheesecake Bars with Streusel Topping. They’re a delightful twist on classic cheesecake, combining the warm, comforting flavors of pumpkin pie with the creamy richness of cheesecake and the buttery, crumbly texture of a streusel topping. These bars are easy to make, incredibly delicious, and perfect for any occasion, from Thanksgiving dinner to a casual weekend gathering.

This recipe breaks down each component – the crust, the cheesecake filling, and the streusel topping – into easy-to-follow steps. Get ready to indulge in the ultimate fall treat!

## Why You’ll Love These Pumpkin Cheesecake Bars

* **Perfect Fall Flavor:** The combination of pumpkin puree, warm spices, and cream cheese creates an irresistible flavor profile that’s quintessentially autumn.
* **Easy to Make:** Despite having multiple layers, these bars are surprisingly simple to prepare. No complicated techniques required!
* **Impressive Presentation:** The layered dessert looks beautiful, making it perfect for serving at parties or potlucks.
* **Make-Ahead Friendly:** You can make these bars a day or two in advance, allowing the flavors to meld together and making your life easier.
* **Customizable:** Easily adapt the recipe to suit your preferences by adding chocolate chips, nuts, or other favorite toppings.

## Ingredients You’ll Need

Before you start baking, gather all the necessary ingredients. Here’s a breakdown of what you’ll need for each layer:

**For the Crust:**

* **1 ½ cups graham cracker crumbs:** These form the base of our crust. You can buy pre-made graham cracker crumbs or crush whole graham crackers yourself using a food processor or rolling pin.
* **5 tablespoons (2 ½ ounces) unsalted butter, melted:** This binds the graham cracker crumbs together and adds richness to the crust.
* **¼ cup granulated sugar:** Adds a touch of sweetness to balance the buttery flavor of the crust.
* **1/4 teaspoon ground cinnamon:** Enhances the warm flavor of the crust.

**For the Cheesecake Filling:**

* **2 (8-ounce) packages cream cheese, softened:** This is the foundation of our cheesecake. Make sure the cream cheese is completely softened to avoid lumps in the filling.
* **¾ cup granulated sugar:** Sweetens the cheesecake filling.
* **1 cup pumpkin puree:** Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor and consistency of the cheesecake.
* **2 large eggs:** These bind the filling together and add richness.
* **2 tablespoons all-purpose flour:** Helps to stabilize the cheesecake and prevent cracking.
* **2 teaspoons pumpkin pie spice:** This blend of cinnamon, ginger, nutmeg, and cloves provides that classic pumpkin pie flavor.
* **1 teaspoon vanilla extract:** Enhances the overall flavor of the cheesecake.
* **1/4 teaspoon salt:** Balances the sweetness of the cheesecake and enhances the other flavors.

**For the Streusel Topping:**

* **½ cup all-purpose flour:** Provides structure to the streusel topping.
* **½ cup packed light brown sugar:** Adds sweetness and a subtle molasses flavor.
* **¼ cup rolled oats:** Contribute to the crumbly texture of the streusel.
* **¼ teaspoon ground cinnamon:** Complements the other spices and adds warmth.
* **¼ cup (1 ounce) unsalted butter, cold and cubed:** The cold butter is crucial for creating the crumbly texture of the streusel.
* **¼ cup chopped pecans or walnuts (optional):** Adds a nutty crunch and flavor.

## Equipment You’ll Need

* **9×13 inch baking pan:** This is the ideal size for making these bars. You can also use an 8×8 inch pan for thicker bars, but you’ll need to adjust the baking time.
* **Parchment paper:** Lining the pan with parchment paper makes it easy to lift the bars out after baking.
* **Mixing bowls:** You’ll need separate bowls for the crust, cheesecake filling, and streusel topping.
* **Electric mixer (handheld or stand mixer):** Makes it easier to beat the cream cheese and create a smooth filling.
* **Measuring cups and spoons:** Essential for accurate measuring.
* **Rubber spatula:** For scraping down the sides of the bowl and folding ingredients together.
* **Food processor (optional):** For crushing graham crackers into crumbs.

## Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get baking! Follow these detailed instructions to create the perfect Pumpkin Cheesecake Bars with Streusel Topping.

**Step 1: Prepare the Crust**

1. **Preheat the oven:** Preheat your oven to 350°F (175°C). This ensures even baking.
2. **Line the baking pan:** Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the bars out after baking. The overhang should be a few inches on both sides, creating handles to lift the bars.
3. **Combine the crust ingredients:** In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix well until the mixture is evenly moistened. Make sure there are no dry pockets of graham cracker crumbs.
4. **Press the crust into the pan:** Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Use the bottom of a measuring cup or a flat-bottomed glass to firmly press the crust down. This will create a solid base for the cheesecake filling.
5. **Bake the crust:** Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. This helps to set the crust and prevent it from becoming soggy.
6. **Let the crust cool:** Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling and streusel topping. This is important because pouring the warm filling over a warm crust can lead to a soggy crust.

**Step 2: Make the Cheesecake Filling**

1. **Beat the cream cheese:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is a crucial step for creating a smooth, lump-free cheesecake filling. If the cream cheese isn’t soft enough, it will be difficult to beat out the lumps.
2. **Add the sugar:** Gradually add the granulated sugar to the cream cheese and continue beating until well combined. Scrape down the sides of the bowl as needed to ensure that all the sugar is incorporated.
3. **Add the pumpkin puree:** Add the pumpkin puree to the cream cheese mixture and beat until smooth. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling.
4. **Add the eggs:** Add the eggs one at a time, beating well after each addition. Be careful not to overmix the batter at this stage, as this can lead to a tough cheesecake.
5. **Add the flour, pumpkin pie spice, vanilla extract, and salt:** Add the all-purpose flour, pumpkin pie spice, vanilla extract, and salt to the cheesecake filling and mix until just combined. Do not overmix. Overmixing will develop the gluten in the flour and can cause the cheesecake to crack.

**Step 3: Prepare the Streusel Topping**

1. **Combine the dry ingredients:** In a medium bowl, combine the all-purpose flour, brown sugar, rolled oats, and cinnamon. Whisk together to ensure the ingredients are evenly distributed. This helps to prevent clumps of brown sugar in the streusel.
2. **Cut in the butter:** Cut the cold, cubed butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs. The cold butter is essential for creating the crumbly texture of the streusel. Work quickly to prevent the butter from melting.
3. **Add the nuts (optional):** If using, stir in the chopped pecans or walnuts. These add a nutty crunch and flavor to the streusel topping.

**Step 4: Assemble and Bake the Bars**

1. **Pour the cheesecake filling over the crust:** Pour the cheesecake filling evenly over the cooled graham cracker crust. Spread it out to the edges to ensure an even layer.
2. **Sprinkle the streusel topping over the filling:** Sprinkle the streusel topping evenly over the cheesecake filling. Make sure to cover the entire surface of the cheesecake filling with streusel.
3. **Bake the bars:** Bake the bars in the preheated oven for 35-40 minutes, or until the cheesecake is set and the streusel topping is golden brown. The center of the cheesecake should be slightly jiggly, but not liquidy. If the streusel topping starts to brown too quickly, you can tent the pan with aluminum foil to prevent it from burning.
4. **Cool completely:** Remove the bars from the oven and let them cool completely in the pan on a wire rack. This is important because the cheesecake will continue to set as it cools. Cooling it slowly also helps to prevent cracking.
5. **Chill in the refrigerator:** Once the bars have cooled to room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This will allow the cheesecake to fully set and the flavors to meld together.

**Step 5: Cut and Serve**

1. **Lift the bars out of the pan:** Use the parchment paper overhang to lift the bars out of the baking pan.
2. **Cut into bars:** Cut the bars into squares or rectangles using a sharp knife. For clean cuts, you can wipe the knife clean between each cut.
3. **Serve and enjoy:** Serve the Pumpkin Cheesecake Bars cold. You can garnish them with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce, if desired.

## Tips for Success

* **Use softened cream cheese:** This is essential for creating a smooth, lump-free cheesecake filling. Allow the cream cheese to sit at room temperature for at least 30 minutes, or even longer if your kitchen is cold.
* **Don’t overmix the cheesecake filling:** Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking. Mix until just combined.
* **Use cold butter for the streusel:** The cold butter is crucial for creating the crumbly texture of the streusel. Cut the butter into small cubes and keep it refrigerated until you’re ready to use it.
* **Bake in a water bath (optional):** Baking the cheesecake in a water bath can help to prevent cracking and ensure even baking. To do this, wrap the bottom of the baking pan tightly with aluminum foil to prevent water from seeping in. Then, place the pan inside a larger baking pan and fill the outer pan with hot water until it reaches about halfway up the sides of the cheesecake pan.
* **Cool slowly:** Cooling the cheesecake slowly helps to prevent cracking. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about an hour before transferring it to a wire rack to cool completely.
* **Chill thoroughly:** Chilling the cheesecake for at least 4 hours, or preferably overnight, allows it to fully set and the flavors to meld together.

## Variations and Substitutions

* **Add chocolate chips:** Stir chocolate chips into the cheesecake filling or sprinkle them on top of the streusel topping for a chocolatey twist.
* **Use different nuts:** Substitute the pecans or walnuts in the streusel topping with other nuts, such as almonds, hazelnuts, or macadamia nuts.
* **Add spices:** Experiment with different spices in the cheesecake filling or streusel topping, such as cardamom, ginger, or cloves.
* **Use a different crust:** Substitute the graham cracker crust with a gingersnap crust or an Oreo crust.
* **Make it gluten-free:** Use gluten-free graham crackers and all-purpose flour to make these bars gluten-free.
* **Vegan Option:** Replace the cream cheese with a vegan cream cheese alternative, use a vegan butter alternative for the crust and streusel, and use a flax egg replacer for the eggs in the filling. Be sure to adjust baking times and temperatures as needed since vegan baking often differs from traditional baking.

## Serving Suggestions

* Serve these bars cold as a dessert or snack.
* Garnish with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce.
* Pair with a cup of coffee, tea, or hot chocolate.
* Serve at Thanksgiving dinner, holiday parties, or potlucks.

## Storage Instructions

* Store leftover Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
* You can also freeze these bars for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.

## Nutrition Information (per bar)

*(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)*

* Calories: Approximately 350-400
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 70-80mg
* Sodium: 150-200mg
* Carbohydrates: 35-40g
* Sugar: 25-30g
* Protein: 4-5g

## Recipe Card

**Pumpkin Cheesecake Bars with Streusel Topping**

A decadent fall dessert featuring a graham cracker crust, creamy pumpkin cheesecake filling, and buttery streusel topping.

**Prep Time:** 20 minutes
**Cook Time:** 35-40 minutes
**Cooling Time:** Several Hours
**Total Time:** Several hours (including chilling)
**Servings:** 12-16 bars

**Ingredients:**

* **Crust:**
* 1 ½ cups graham cracker crumbs
* 5 tablespoons (2 ½ ounces) unsalted butter, melted
* ¼ cup granulated sugar
* 1/4 teaspoon ground cinnamon
* **Cheesecake Filling:**
* 2 (8-ounce) packages cream cheese, softened
* ¾ cup granulated sugar
* 1 cup pumpkin puree
* 2 large eggs
* 2 tablespoons all-purpose flour
* 2 teaspoons pumpkin pie spice
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* **Streusel Topping:**
* ½ cup all-purpose flour
* ½ cup packed light brown sugar
* ¼ cup rolled oats
* ¼ teaspoon ground cinnamon
* ¼ cup (1 ounce) unsalted butter, cold and cubed
* ¼ cup chopped pecans or walnuts (optional)

**Instructions:**

1. **Preheat the oven:** Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
2. **Prepare the crust:** In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press into the bottom of the prepared pan. Bake for 8-10 minutes, then let cool.
3. **Make the cheesecake filling:** In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until combined. Add pumpkin puree and beat until smooth. Add eggs one at a time, beating well after each addition. Add flour, pumpkin pie spice, vanilla, and salt; mix until just combined.
4. **Prepare the streusel topping:** In a medium bowl, combine flour, brown sugar, oats, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Stir in nuts, if using.
5. **Assemble and bake:** Pour cheesecake filling over the cooled crust. Sprinkle streusel topping evenly over the filling. Bake for 35-40 minutes, or until the cheesecake is set and the streusel is golden brown. Cool completely in the pan, then chill in the refrigerator for at least 4 hours.
6. **Cut and serve:** Lift the bars out of the pan using the parchment paper overhang. Cut into bars and serve cold.

Enjoy your delicious Pumpkin Cheesecake Bars with Streusel Topping! They’re the perfect way to celebrate the flavors of fall.

## Conclusion

These Pumpkin Cheesecake Bars with Streusel Topping are the ultimate fall dessert. They’re easy to make, incredibly delicious, and perfect for any occasion. The combination of the graham cracker crust, creamy pumpkin cheesecake filling, and buttery streusel topping is simply irresistible. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these delightful bars. You and your loved ones will surely enjoy them!