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The pumpkin season has officially begun, and it calls for all the pumpkins to be put to good use. That’s why you should try out this spectacular pumpkin streusel cheesecake bar recipe and have an amazing holiday season.

Want to know what’s so special about pumpkin streusel cheesecake bars? Well, for starters, these cheesecake bars are a cross between pumpkin pie and pumpkin cheesecake. They are made with a graham cracker crust, pumpkin cheesecake, and a streusel topping.

This recipe is quite easy to make, and you can make it even tastier with a topping of caramel sauce or cool whip. I would also say that these gorgeous cheesecake bars are way easier to make than an entire cheesecake.

Moreover, what I love about this recipe is that these bars come in smaller portions as compared to a big piece of cheesecake. So, now that you know where we are headed let’s get on to see the process of making pumpkin streusel cheesecake bars and get on with baking!

Preheat the oven to 350°F and line a 9 x 13-inch baking pan with parchment paper. Allow the edges of the paper to hang over the sides of the baking pan. This will help you in removing the cheesecake out of the pan by keeping the crust intact. 

For graham cracker crust, you will need graham crackers crumbs. To make the crumbs, you can pulse the crackers in a food processor or just place the crackers in a Ziplock bag and crush them with a rolling pin. 

Now, take a large bowl and combine all the ingredients for the graham cracker crust and stir the mixture until it looks like wet sand. Add another tablespoon of melted butter if it still looks a little dry. Transfer the mixture to the lined baking pan and press with your hand to form an even crust.

Take the bowl used to make graham cracker crust to combine the ingredients for the streusel topping. Mix the ingredients together and ensure the mixture comes together evenly. The mixture should form large crumbles. Set aside.

In a stand mixer fitted or with an electric hand mixer, beat sugar, cream cheese, and vanilla until smooth. Stop the mixer and scrape down the sides of the bowl. Now add the eggs, one at a time. Scrape the bowl down again and add in the pumpkin puree and pumpkin pie spice, and mix until completely combined.

Now that your crust, streusel, and pumpkin cheesecake filling are ready, pour the pumpkin filling into the pan already layered with graham cracker crust. Smooth out the surface evenly using a silicone spatula. Sprinkle the streusel topping over the pumpkin filling.

Place the pan in the oven for at least 40 minutes. Check if the cheesecake is baked by inserting a toothpick in the middle. If the toothpick inserted comes out clean, take the pan out of the oven. If the toothpick comes out with the batter on it, then let it bake for 5-10 more minutes and check again.

I hope you have thoroughly enjoyed baking and having the pumpkin streusel cheesecake bars. If you have some leftovers, then you can refrigerate the bars for about a week.

Before placing it in the refrigerator, keep the baking pan covered in plastic wrap, or slice and store the bars in an airtight container. If you plan to stack the bars in a box, place a layer of parchment paper between the layers to prevent them from sticking.

When the fall season arrives, you will find pumpkin purée being sold in cans at supermarkets. They usually come in 15 or 29-ounce cans. But while buying readymade puree, be sure to read the label and get 100% pumpkin and not pumpkin pie filling. Pumpkin pie fillings are already sweetened and seasoned.

If you want to make the best use of the pumpkin kept at home, you can also make your own homemade pumpkin purée. Start by cutting a pumpkin in half and removing the seeds. Roast them in an oven at 400°F for about 40 minutes and place them on a baking sheet. You will be able to tell your pumpkin is roasted when you are able to easily pierce the pumpkin skin with a fork. Now scoop out the flesh and process in a food processor or using a blender. Your pumpkin purée is ready to use.

If you have already made pumpkin streusel cheesecake bars using this recipe, then you already know how they look and taste. For the ones who haven’t yet, this recipe is a must-try if you love pumpkin pies and cheesecake. It is a unique combo that you will relish. 

The bars look absolutely gorgeous with a sprinkle of caramel and whipped cream. When you take a bite into it, you experience crunchy, crumbly, and creamy textures of all three layers. This recipe is a perfect fit for both Halloween and Thanksgiving. I say when life gives you pumpkins, why not make pumpkin streusel cheesecake bars out of it? 

It will take about 2 hours to have the pumpkin streusel cheesecake bars ready.

You can use any brand of cream cheese for this recipe. But use full-fat cream cheese to achieve a luscious, creamy texture. 

You can store Pumpkin Streusel Cheesecake Bars in an airtight container in the refrigerator. They will stay in condition for a week.

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