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Pumpkin Cheesecake Bars

Buttery graham cracker crust, creamy spiced pumpkin cheesecake filling, and a crumbly brown sugar oat streusel on top. Easy to make, completely make-ahead, and one of the best fall dessert bars you will ever taste.
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Prep Time 20 minutes
Cook Time 55 minutes
Chill Time 3 hours
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Graham cracker crust:
  • 1 and 1/4 cups 150g graham cracker crumbs
  • 2 tbsp 25g granulated sugar
  • 1/4 cup 56g unsalted butter, melted
Pumpkin cheesecake filling:
  • 8 oz 226g full-fat block cream cheese, room temperature
  • 1/2 cup 100g granulated sugar
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1 and 1/4 cups 285g pure pumpkin puree
  • 1/3 cup 80g full-fat sour cream
  • 1 and 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
Brown sugar streusel:
  • 1/2 cup 43g old-fashioned rolled oats
  • 1/3 cup 70g packed light brown sugar
  • 1/4 cup 31g all-purpose flour
  • 1/4 tsp ground cinnamon
  • 1/4 cup 56g cold unsalted butter, cubed

Method
 

  1. Preheat oven to 325 degrees Fahrenheit. Line a 9-inch square pan with parchment paper leaving overhang on two sides.
  2. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan. Bake 10 minutes. Turn oven up to 350 degrees Fahrenheit.
  3. Beat cream cheese and sugar until smooth, about 1 minute. Add eggs one at a time on low speed. Beat in vanilla, pumpkin, sour cream, cinnamon, pumpkin pie spice, and salt until smooth. Pour over warm crust.
  4. Mix oats, brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over filling.
  5. Bake 40 to 45 minutes. After 30 minutes, loosely cover with foil. Bars are done when edges are set and center jiggles slightly.
  6. Cool at room temperature 1 hour. Refrigerate at least 3 hours or overnight.
  7. Lift out of pan, slice into 12 to 16 bars with a clean knife. Dust with powdered sugar or drizzle with icing before serving.

Notes

  • Make ahead: bars keep in an airtight container in the fridge for up to 5 days.
  • Freezing: freeze fully assembled bars up to 3 months. Wrap individually, thaw overnight in the fridge.
  • Gingersnap swap: replace graham cracker crumbs with crushed gingersnap crumbs at the same quantity for a spicier crust.
  • Pumpkin pie spice substitute: use 1/4 tsp each ground ginger, nutmeg, cloves, and allspice — keep the cinnamon as listed.
  • Cold cream cheese is the most common reason for a lumpy filling. Always soften fully first.