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Two creamy Pumpkin Cheesecake Bars stacked on a white plate, drizzled with caramel sauce and topped with crumble.

Pumpkin Cheesecake Bars

Creamy pumpkin cheesecake bars with a cinnamon graham cracker crust and streusel topping, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 283 kcal

Equipment

  • 9x13 baking pan
  • Hand Mixer
  • Pastry cutter

Ingredients
  

Crust

  • 12 sheets cinnamon graham crackers, crumbled
  • 1/4 cup dark brown sugar
  • 8 tablespoons unsalted butter, melted

Cheesecake

  • 4 8-ounce packages cream cheese, at room temperature
  • 1-1/2 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 15-ounce can pumpkin, not pumpkin pie filling
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice

Streusel and Topping

  • 1 cup dark brown sugar, firmly packed
  • 1 cup flour
  • 1/2 cup quick oats
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons unsalted butter, softened
  • 2 teaspoons vanilla extract
  • salted or plain caramel, to top bars

Instructions
 

  • Ensure cream cheese is left at room temperature at least one hour before baking for a smooth texture. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper, leaving an overhang to pull out bars easily.
  • In a bowl, combine crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9x13 pan. Bake for 8 minutes, remove, and allow to cool.
  • In another bowl, combine room-temperature cream cheese, granulated sugar, salt, and vanilla. Beat with a hand mixer until completely smooth and creamy. Add eggs, one at a time, and beat until each is combined.
  • Remove half this mixture and pour on top of the prepared crust in the baking pan.
  • Add pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
  • Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Bake for 30 minutes at 350°F.
  • In the same bowl used for the crust, stir together brown sugar, flour, oats, and cinnamon. Cut butter into small cubes. Avoid melting butter entirely as it makes the streusel too wet. Add butter and vanilla and mix (with a pastry cutter or hands) until well combined.
  • Sprinkle streusel topping evenly over pumpkin cheesecake layer. Place in oven and bake for 25–30 minutes or until cheesecake has set.
  • Allow to cool for about an hour at room temperature, then place in fridge for 1–2 hours. Use a hot, sharp knife to cut bars straight out of the fridge.
  • Top each bar with caramel topping of your choice.

Notes

For clean cuts, run the knife under hot water, wipe with a towel, make one cut, and repeat.
Keyword Fall Baking, Pumpkin Cheesecake, Thanksgiving Desserts