Pumpkin Cheesecake Bars are the BEST—delicious cinnamon graham cracker crust, two layers of cheesecake, and topped with an easy streusel and caramel.
Pumpkin Cheesecake Bars
This pumpkin cheesecake recipe, created in 2014, has been loved by hundreds! It’s amazing to read the reviews and see how popular it is. One of the most common requests is to make it BIGGER.
Many of you have requested a 9 x 13-inch version of these delicious pumpkin cheesecake bars, so I’ve updated this post with step-by-step pictures, helpful tips, and a new recipe.
But no worries, the 9 x 9-inch version remains unchanged for those who prefer a smaller size.
Ingredients
- Cream cheese: Let the cream cheese sit at room temp for at least an hour for a smoother mixture.
- Granulated sugar: Sweetens the filling.
- Salt: Even a pinch of salt can add so much flavor.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Eggs: Help set the cheesecake.
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling.
- Cinnamon and pumpkin pie spice: Adjust the spices to your preferences.
- Crust: Cinnamon graham crackers, dark brown sugar, and unsalted butter. Crush the graham crackers finely for a smoother crust.
- Topping: Brown sugar, flour, quick oats, unsalted butter, and vanilla extract form a sweet, crumbly streusel topping
How To Make Pumpkin Cheesecake Bars
- Make Crust: Mix all the crust ingredients in a bowl. Press into your 9×13.
- Cheesecake Filling: Beat cream cheese, sugar, salt, and vanilla until smooth. Add eggs one at a time. Pour half over the crust.
- Add Pumpkin: Stir pumpkin and spices into remaining mixture. Pour over plain cheesecake layer.
- Make Streusel: Combine streusel ingredients, crumble it over bars, and bake!
- Top with Caramel: Use store-bought caramel sauce or make your own Caramel Sauce.
Tips For Pumpkin Cheesecake Bars
- Room Temp Cream Cheese: It mixes better for a creamier texture. Microwave in 15-20 second bursts until just warm.
- Don’t Overmix: Mix just enough to get rid of lumps. Over-mixing adds air, causing cracks. Use low speeds.
- Cool Completely: Let the cheesecake cool fully at room temp to avoid cracks.
- Cut with a Hot Knife: Run your knife under hot water, dry it, and make a cut.
Variations
Gingersnap Crust Variation
While I love the cinnamon graham cracker crust, you can easily swap it out for this gingersnap crust. Here’s what you’ll need:
- 1 ½ cups finely ground gingersnap crumbs (pulse in a blender or food processor)
- ¼ cup white sugar
- 5 tablespoons unsalted butter, melted
Mix these ingredients together and use in place of the graham cracker crust.
Storage
Leftovers?
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Avoid Freezing: These bars do not freeze well; they can become soggy and the streusel loses its appeal. Enjoy them same day for the best flavor!
More Pumpkin Desserts
- Pumpkin Cupcakes
- Bakery Style Pumpkin Chocolate Chip Cookies
- Healthy Pumpkin Bread
- Easy Pumpkin Bundt Cake
- Pumpkin Cheesecake Ball
Pumpkin Caramel Cheesecake Bars with a Streusel Topping
These Pumpkin Cheesecake Bars feature a cinnamon graham cracker crust, two layers of creamy cheesecake, and a streusel topping drizzled with caramel sauce. Perfect for any gathering, they’re sure to be a hit!
Equipment
- Baking pan 9 x 13-inch
- Hand mixer
Ingredients
Crust
- 12 sheets cinnamon graham crackers crumbled
- 1/4 cup dark brown sugar
- 8 tablespoons unsalted butter melted
Cheesecake
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℉. Line a 9×13 baking pan with parchment paper (leave 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 9×13 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℉.
Streusel
- 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. (I run the knife under hot water, wipe with a towel, make one cut, repeat.)
- Top each bar with caramel topping of your choice.
Video
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 34g | Protein: 3.5g | Fat: 15g | Cholesterol: 65.6mg | Sodium: 125.4mg | Fiber: 1g | Sugar: 20.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
For the 9 x 9-inch pan recipe:
Crust
- 1 and 1/2 cups (~10-11 full sheets) cinnamon graham cracker crumbs
- 1/4 cup white sugar
- 1 tablespoon brown sugar
- 6 tablespoons butter melted
Cheesecake
- 2 packages (8 ounces each) full fat cream cheese at room temperature
- 1/2 cup + 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling and not entire can)
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Streusel and Topping
- 1/2 cup brown sugar packed
- 1/4 cup quick cooking oats
- 1/2 cup white flour
- 1/4 teaspoon cinnamon
- 1/4 cup butter softened (not melted)
- 1 teaspoon vanilla extract
- Salted or plain caramel to top bars with
Instructions
- Preheat the oven to 350 degrees F. Line a 9 x 9 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
- In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the 9 x 9 baking pan. Bake for 8 minutes.
- In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking. Microwaving the cream cheese will give it a bumpy texture) sugar, vanilla, and salt. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
- Remove 1 and 1/2 cups of this mixture and pour on top of the prepared crust.
- Add the canned 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.
Streusel
- In the same bowl you used for the crust, stir together the brown sugar, white flour, quick cooking oats, and cinnamon. Add in the butter and vanilla and mix together until well combined. Avoid melting the butter entirely as it makes the streusel too wet. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
- Place in the oven and bake for 25-30 minutes or until the cheesecake has set.
- Allow to cool for about an hour and then place in the fridge for 1-2 hours.
- Top each bar with caramel topping of choice.
Do I bake the cheesecake two times? Once before streusel is added, and then, bake again after streusel is added to top of cheesecake. I did not know if opening of door would cause cheesecake to fall. Thank you for your help.
You’ll actually end up baking three times: first, the crust, then the cheesecake filling, and finally the streusel topping. It might sound like a lot, but it’s super simple once you get started.
I made this for the first time tonight! It’s delicious but I did not keep my layers separated. Any tips?
Did you change the recipe at all? I wonder if maybe the layers got too warm. Maybe you could try chilling the two mixtures for a bit before assembling next time.
Can I bake it in a glass pan rather than the tin?
Glass should work fine, but be mindful of the baking time, as it varies between glass and tin.
Where can I find the 9×9 recipe?
Right below the printable recipe! 🙂
Hi. Is the white sugar intentionally left out of the crust in the new version of the recipe?
I didn’t feel like it needed the extra tablespoon, but if you want it sweeter you can definitely add it in!
I can’t wait to try these! Question – how much is the “cup” equivalent of graham cracker crumbs for the 9×13 recipe? Thanks!
It should be around 1-1/2 cups! Enjoy!!
These look so good!! Can’t wait to make them, but can I use old fashioned oats instead of quick cooking oats for the streusel??
Stick to quick oats– you can make them with old fashioned (pulse old fashioned oats in blender or food processor a couple times to break down to the size of quick oats)
I’ve made these bars multiple times. It has become one of my family’s
favorites. They often request these
for their birthday meal. Wonderful
recipe. Thank you for sharing!
their special
I am so THRILLED to hear this! Thanks so much Gina! 🙂
Does it have to be quick cooking oats? Or can I use any rolled oats?
If you pulse your rolled oats a few times in a blender or food processor they’ll be about the same size as quick oats!
I’m making it now for Thanksgiving. Can you freeze the cheese cake after baking it for 30 min and letting it cool and then do the streusel when defrosted at a later date and baking it for the remainder 25-30 min and then cooling it?
I don’t think that would work very well unfortunately!