Description

Rich and creamy pumpkin cheesecake bars with a buttery oat streusel topping. These bars strike the perfect balance between a pumpkin loaf and New York cheesecake, offering a comforting autumn dessert that is make-ahead friendly and easy to prepare.

Ingredients

Scale

32 oz (900g) full-fat cream cheese, room temperature
15 oz (425g) can 100% pure pumpkin puree
1 cup (200g) granulated sugar
4 large eggs, room temperature
2 tsp pumpkin pie spice
1.5 cups (190g) all-purpose flour
1/2 cup (113g) unsalted butter, cold and cubed (for crust)
1/2 cup (113g) unsalted butter, softened (for streusel)
1 cup (90g) old-fashioned oats
1/2 cup brown sugar (for streusel)
1 tsp cinnamon (for streusel)
1/2 tsp salt (for crust)
1/2 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease.
In a medium bowl, whisk together 1.5 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse sand.
Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden. Remove from oven and reduce temperature to 325°F (160°C).
In a large bowl, beat the cream cheese on medium speed until smooth. Add 1 cup sugar and beat until combined.
Add eggs one at a time, mixing on low speed just until incorporated. Beat in pumpkin pie spice and vanilla extract.
Gently fold in the pumpkin puree until the batter is uniform orange.
Pour the batter over the hot crust and smooth the top.
In a small bowl, mix 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/2 cup softened butter until clumps form. Sprinkle evenly over the cheesecake layer.
Bake at 325°F (160°C) for 45-50 minutes. The edges should be set, but the center should have a slight jiggle.
Let bars cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours (preferably overnight) before slicing.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracks. The bars must be chilled thoroughly for clean slicing. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (approx. 2-inc
Calories: 320
Sugar: 24
Sodium: 250
Fat: 18
Saturated Fat: 11
Carbohydrates: 38
Fiber: 2
Protein: 6

Keywords: pumpkin cheesecake bars, fall dessert, streusel topping, pumpkin puree, autumn baking, make-ahead dessert, cream cheese bars