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Streusel Pumpkin Cheesecake Bars

These Streusel Pumpkin Cheesecake Bars are the perfect fall dessert with a cinnamon graham cracker crust, two layers of cheesecake, and streusel with a drizzle of icing and caramel sauce on top.

5 from 1 reviews

These Streusel Pumpkin Cheesecake Bars are the perfect fall dessert with a cinnamon graham cracker crust, two layers of cheesecake, and streusel with a drizzle of icing and caramel sauce on top.

Scale

Ingredients

Graham Cracker Crust

Filling

Streusel

Toppings

Instructions

  1. First, preheat your oven to 350 degrees Fahrenheit and line a 9X13″ baking dish with parchment paper.
  2. In a medium bowl, blend the 1/4 cup brown sugar, 2 tablespoons white sugar, 1 tablespoon cinnamon, 5 tablespoons melted butter, and 1/2 teaspoon vanilla extract.
  3. Then stir in 1 & 1/2 cups crushed graham crackers.
  4. Pour your graham cracker mixture into the baking dish and pat it down to create the crust.
  5. In a second bowl blend your 4 packages of 8 ounces cream cheese until light and creamy.
  6. Add 1 & 1/2 cups sugar, 1/2 teaspoon salt, 1 tablespoon vanilla extract, 4 large eggs, and 1/4 cup flour, blending until smooth.
  7. Divide the cheesecake mixture between two bowls and in the second bowl blend in 2 cups pumpkin, 2 & 1/2 tablespoons cinnamon, 2 teaspoons nutmeg, 1 teaspoon cloves, and 1 teaspoon allspice.
  8. Pour the regular cheesecake mixture onto the graham cracker crust, spreading evenly.
  9. Next, pour the pumpkin cheesecake mixture on top and evenly spread the mixture over the regular cheesecake being careful not to mix the two different cheesecakes.
  10. Bake for 30 minutes.
  11. While your cheesecake is baking, use the first bowl to mix 2/3 cup brown sugar, 2 tablespoons white sugar, 1 tablespoon cinnamon, 6 tablespoons melted butter and 2 cups flour to create the streusel. Set to the side.
  12. Once your cheesecake has baked for 30 minutes, remove it from the oven, and quickly top with streusel.
  13. Continue baking your Streusel Pumpkin Cheesecake for another 30-35 minutes until the cheesecake is set and the streusel is golden.
  14. Once your Pumpkin Cheesecake Bars are finished baking remove them from the oven and let cool completely.
  15. When your cheesecake reaches room temperature place it in your fridge and chill it for 1-2 hours.
  16. While the cheesecake is chilling mix 1 & 1/2 cups confectioners sugar, 3 tablespoons milk, & 1/2 teaspoon vanilla extract. Set to the side.
  17. Once chilled you can cut*(1) and top your Streusel Pumpkin Cheesecake Bars with icing and caramel. Enjoy!

Notes

  1. For easy cutting, be sure to use a warm clean knife for each cut. You can do this by running your knife under warm water, drying it, and making the cut. Repeating this process for each cut.
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