Description
Luxurious, creamy pumpkin cheesecake infused with fall spices, sitting atop a buttery graham cracker crust, and crowned with a generous, crumbly streusel topping. A perfect autumn dessert for any gathering.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- ⅔ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup unsalted butter, cold and cubed
- ¼ cup brown sugar
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper. Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter. Press firmly into the prepared pan. Bake for 8-10 minutes; then set aside to cool slightly. Keep oven on.
- In a medium bowl, whisk together ½ cup all-purpose flour, ¼ cup rolled oats, and ¼ cup brown sugar. Cut in ¼ cup cold, cubed unsalted butter using a pastry blender or fingertips until coarse crumbs form. Set aside.
- In a large mixing bowl, beat 8 oz softened cream cheese until smooth. Add 1 cup pumpkin puree, ⅔ cup packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon pumpkin pie spice; mix on low speed until just combined and smooth. Do not overmix.
- Pour the pumpkin cheesecake filling evenly over the pre-baked crust in the pan. Generously sprinkle the prepared streusel topping over the filling. Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center has a slight wobble.
- Remove from oven and cool at room temperature on a wire rack for 1-2 hours. Transfer to the refrigerator and chill for a minimum of 4 hours, or ideally overnight, until thoroughly firm and cold.
- Once thoroughly chilled, use the parchment paper overhang to lift the slab from the pan onto a cutting board. Slice into 12 bars using a large, sharp knife, cleaning the blade between cuts. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Serve chilled.
Notes
- Use fresh pumpkin puree for a richer flavor.
- Store leftovers properly to maintain freshness.
- Adjust the spices according to your taste.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin Cheesecake Bars, Streusel, Dessert, Autumn