Pumpkin Cheesecake Bars

This post may contain affiliate links. Please read my disclosure policy.

The BEST pumpkin cheesecake bars — a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel and caramel sauce. These famous pumpkin cheesecake bars are sure to be a smash hit wherever you serve them!

Up close shot of pumpkin cheesecake bars stacked on a white plate

Pumpkin Cheesecake Bars

This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have made and loved this recipe! It’s been amazing to read the reviews and hear just how much of a hit this pumpkin cheesecake has been. One of the most emailed in questions and requests I get is to make it BIGGER. While the 9 x 9-inch pan is delicious, we’ve heard loud and clear you want a 9 x 13-inch pan of these incredible pumpkin cheesecake bars. So I’ve updated this post with step-by-step pictures, helpful tips, and a new recipe.

But don’t worry, the beloved 9 x 9-inch pan homemade pumpkin cheesecake recipe has not been changed — it’s still the same for those of you that have enjoyed the smaller pan size. Thank you so much for being a part of this site and sharing your pictures and results with this recipe; it truly makes our day to see!

How to make the best pumpkin cheesecake bars:

  • Start with making the crust: These bars have a simple graham cracker crumb crust, but you can use a gingersnap crust if desired (recipe below this photo)
  • Make the cheesecake: the cheesecake center is pretty standard — cream cheese, sugar, and eggs. You’ll take this mixture and separate it in 2 parts. One part goes right on top of the crust, the other gets pumpkin and pumpkin spices added to it.
  • Make the streusel: mix together a few ingredients to make an amazing streusel — crumble it over the bars and bake!
  • Top with caramel: you can use pre-made caramel sauce for this pumpkin cheesecake OR grab the ingredients to make one from scratch. Here is my favorite from-scratch caramel sauce recipe.

Can I make this pumpkin cheesecake bars with a gingersnap crust?

Yes! While I’m partial to this cinnamon graham cracker crust, you can definitely make a gingersnap crust. Here’s what you’ll need:

  • 1 and 1/2 cups finely ground gingersnap crumbs (pulse in blender or food processor)
  • 1/4 cup white sugar
  • 5 tablespoons unsalted butter, melted

Stir all of the above ingredients together and use this mixture in place of the graham cracker crust.

Can you freeze these bars?

Unfortunately, these bars do not handle being frozen very well. While many cheesecakes do freeze well, these end up soggy and the streusel becomes very unappealing after being frozen. These bars are best the same day they are made!

Tips to make the perfect pumpkin cheesecake bars:

  • Use ROOM TEMPERATURE cream cheese: room temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients in this recipe. Quick tip to get room temperature cream cheese: remove the cream cheese from the packaging and microwave in bursts of 15-20 seconds until it is room temperature (not softened or melted at all) It’s also important when you are using room temperature cream cheese that you also use room temperature eggs.
  • DON’T OVERMIX the batter:  it’s important to mix the cream cheese enough to remove the lumps and to combine the ingredients sufficiently, but over-mixing the batter will introduce too much air into the mixture. Too much air will cause the cheesecake to rise too quickly in the oven and then fall (how you get cracks in your cheesecake). You also want to mix the cheesecake at low and consistent speeds to again reduce the risk of beating in too much air.
  • Allow the cheesecake to cool COMPLETELY at room temperature: It’s important to slowly transfer these pumpkin cheesecake bars from heat to cool to avoid cracks and condensation.
  • Cut these bars with a hot sharp knife: to get clean cuts, place your knife under hot water. Quickly dry the knife, make one cut, and then repeat.

Here are more pumpkin desserts to serve alongside this pumpkin cheesecake bars:

Don’t be overwhelmed with the pumpkin cheesecake ingredients — a lot of them overlap in each layer but have been written out twice for ease of reading! πŸ™‚

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Pumpkin Caramel Cheesecake Bars with a Streusel Topping

4.94 from 43 votes
The BEST pumpkin cheesecake bars -- a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel and caramel sauce. These famous pumpkin cheesecake bars are sure to be a smash hit wherever you serve them!
Print Recipe

Pumpkin Caramel Cheesecake Bars with a Streusel Topping

4.94 from 43 votes
The BEST pumpkin cheesecake bars -- a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel and caramel sauce. These famous pumpkin cheesecake bars are sure to be a smash hit wherever you serve them!
Course Dessert
Cuisine American
Keyword pumpkin cheesecake bars
Prep Time 20 minutes
Cook Time 1 hour 3 minutes
Chilling Time 2 hours
Total Time 1 hour 10 minutes
Servings 1 9x13 pan
Calories 247kcal
Author Chelsea

Ingredients

Crust

  • 12 full sheets cinnamon graham cracker crumbs
  • 1/4 cup dark brown sugar
  • 1/2 cup (8 tablespoons) unsalted butter, melted

Cheesecake

  • 4 packages (8 ounces each) full fat cream cheese, at room temperature
  • 1 and 1/2 cups white sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice

Streusel and Topping

  • 1 cup dark brown sugar, packed
  • 1 cup white flour
  • 1/2 cup quick cooking oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened (not melted)
  • 2 teaspoons vanilla extract
  • Salted or plain caramel to top bars with

Instructions

  • Preheat the oven to 350 degrees F. Line a 9 x 13 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 prepared 9 x 13 pan. Bake for 8 minutes, remove, allow to cool.
  • 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) sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined. 
  • Remove half 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 at 350 degrees F.

Streusel

  • In the same bowl you used for the crust, stir together the brown sugar, white flour, quick cooking oats, and cinnamon. Cut the butter into small cubes. Add in the butter and vanilla and mix together (with a pastry cutter or hands) 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 a remaining 25-30 minutes or until the cheesecake has set.
  • Allow to cool for about an hour at room temperature and then place in the fridge for 1-2 hours. When cutting into these bars: cut them straight out of the fridge with a HOT and very sharp knife. (I run the knife under hot water, wipe with a towel, make one cut, repeat.)
  • Top each bar with caramel topping of choice.

Video

Nutrition Facts

Calories: 247kcal

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

For the 9 x 9-inch pan (ORIGINAL) 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
  1. 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.
  2. 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.
  3. 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.
  4. Remove 1 and 1/2 cups of this mixture and pour on top of the prepared crust.
  5. Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
  6. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Bake for 30 minutes.
Streusel
  1. 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.
  2. Place in the oven and bake for 25-30 minutes or until the cheesecake has set.
  3. Allow to cool for about an hour and then place in the fridge for 1-2 hours.
  4. Top each bar with caramel topping of choice.

This layered pumpkin cheesecake by allrecipes originally inspired this cheesecake, but after adding a streusel topping and caramel you’ll never want to go back! Also inspired by these caramel apple cheesecake bars.

The BEST pumpkin cheesecake -- a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel and caramel sauce. These famous pumpkin cheesecake bars are sure to be a smash hit wherever you serve them -- just read the dozens of rave reviews! via chelseasmessyapron.com #pumpkin #cheesecake #bars #streusel #best #thanksgiving #dessert #easy #caramel #layered
FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




208 Comments

          1. 5 stars
            These also freeze nicely. These are insanely good and we didn’t even use the caramel sauce on top. I took these to a family dinner and they were gobbled up before anyone touched a pie. I made 2 batches, one went to the dinner and we kept one – OMG you will not believe how tasty these are.

          2. Thanks for letting us know about the freezing Nancy! πŸ™‚ I’m so thrilled these were a huge hit πŸ™‚

      1. I used 1 and half cups graham cracker crumbs, but it only came out to 8 sheets and it looks thin on the bottom, how can I add more now?

        1. Did you use a different pan size than an 8 x 8? If you haven’t finished the cheesecake, you can take out the crust and re-mix it with more crumbs and butter if you want a thicker crust πŸ™‚

    1. 5 stars
      Me too ! Now I tell my photo app to automatically send all the pics I take to the onedrive.com cloud. A W E S U M !!

  1. Can’t wait to make these tonite. Could you explain how to turn the caramels into topping?
    I’ll let you know how they turn out. Your pics look lovely.

    1. Yay!! I hope you love them and can’t wait to hear what you think of them πŸ™‚ For the caramel topping I just used a storebought caramel topping. If you want to make your own, here’s a great recipe for homemade salted caramel. πŸ™‚

    2. 5 stars
      I just made these for Thanksgiving tomorrow afternoon. Will they be ok stored in the fridge over night till noon tomorrow? I just read comments on them getting soggy?!?! Please tell me no.. and what i can do to prevent that in storing them? It will be less than 24 hours before serving. I made in my glass pryex and if it fits will have the tight cover that goes with the pan. Should it be tight cover? Or loose? Please help

    1. Cheesecakes will generally last up to 5-7 days in the refrigerator. It’s best to keep it in its original container, and tightly wrapped in plastic wrap/tin foil. For best results, keep the cheesecake in the freezer until the night before you’d like to serve it. This will change slightly because of the streusel on this recipe, so I’d recommend doing this cheesecake without the streusel if you are storing it for a few days. πŸ™‚

    1. They should be just fine. Cover them tightly πŸ™‚ And don’t drizzle on caramel until right before serving. Hope you love these!

      1. If you leave in fridge overnight to serve the next day, how long do you sit it out from fridge before serving? Do you serve it room temperature?

        1. Yes room temperature or slightly chilled is great! πŸ™‚ I’d let it stand 25-30 mins at room temperature before serving. Enjoy!

  2. You state we must use pumpkin PURÉE, NOT PUMPIKIN PIE FILLING. You mention coming up with the recipe due to having a lot (800) cans of pumpkin.
    Pumpkin PUREE is really really expensive. Can we use pure pumpkin instead of PUREE?

    Thank you.

    1. I’m sorry!! Wasn’t trying to be confusing there πŸ™‚ Yes canned pumpkin is what I use in these bars! I hope you love these!

  3. This looks delicious. Do you think I could use my 8in springform pan and serve it in slices like cheesecake? Would the cooking time remain the same?
    Thanks

    1. I’m sorry Melva, I haven’t tried it in a springform pan so I can’t say for sure. Hopefully someone else can comment if they’ve tried it and had success!

  4. 5 stars
    Just wanted to let you know I’m making these for a second time today and I couldn’t be happier with this recipe. Everyone raves about these sweet little bars….absolutley love the streusel topping!!!
    Thanks so much for a great recipe, a new favorite in my family for sure.

    1. Oh this comment makes my day!! SO happy to hear you all have enjoyed it so much and I’m honored it’s a new family favorite recipe!! Thanks Kelsey!

  5. 5 stars
    I literally saw these on Pinterest and out loud said, “Pumpkin and cheesecake? Yes. Wait… Wait a minute… {leaning in toward screen} Is that caramel?! Nuh uh…” Can’t wait to try these! Thanks for sharing

    1. I wouldn’t recommend that. If you are careful, they shouldn’t mix. They stay pretty separated. Hope that helps! πŸ™‚

  6. I love these! Just put them in the oven! I’ve made them 3 times in the last month. So so yummmm! Thank you for the recipe ??

  7. I doubled the recipe, followed exactly and used a true half sheet pan. It made the perfect amount to fill the pan, as I am making these for a bake sale so I wanted thinner layers and larger bars. They are in the oven now, will post the results! πŸ™‚

      1. Thanks so much for coming back and sharing your results! I’m thrilled these turned out perfectly! πŸ™‚

    1. 5 stars
      I did this too and it made a ton and was delicious. I made again today for the second time and I felt it went together smoother this time and than I realized I didn’t double the eggs .. ugh… I only added two instead of four. Hopefully it will be fine πŸ™

  8. 5 stars
    Made a double recipe this weekend. It was a HUGE hit with the family! We ate it all weekend, and everyone kept commenting about how DELICIOUS it is! And I even forgot to put the caramel on top!! Can’t wait to try it again WITH the caramel. The streusel seems excessive when making it, but it is almost the best part. That crunch on the top is what makes this even better than regular cheesecake. Thanks for sharing!

    1. Hi Chanin! Thanks so much for sharing your review on this recipe πŸ™‚ I am so happy to hear it was such a hit with everyone over the weekend!! And I’m glad you love the streusel — it’s definitely my favorite part πŸ™‚

  9. Hi there,
    I am a “no wheat” household, and plan to use gf gingersnaps instead of the graham crackers for the crust. What alternative flour do you suggest for the struesel topping?

  10. Hi Chelsea,
    I just made these and was just wondering how to store them. My husband is taking to work tommorow . Should I cut them up and put in a plate or just send in the dish?

    1. Hi Jennifer! I hope these bars are a huge hit! Either way should work fine, I’d probably cut them up on a plate to make it easier, but in the pan is great too!

    1. It will change the cooking time (I wish I could tell you how much but I’m not sure without testing) so you’ll need to watch them carefully. Enjoy Rosa! πŸ™‚

  11. 5 stars
    I won a bake off using this recipe! I did give credit to the maker, and gave out the link! Absolutely Devine! Thank you so much!

  12. 5 stars
    LOVE LOVE LOVE! I made these last night for my hubby and my oh my we were both drooling!!! This is one of the best desserts I’ve ever made at home and it will definitely me a go-to recipe for the holidays, parties, and just because!;) Way better than regular pumpkin cheesecake–that crust with the streusel is heavenly. Thanks for this to-die-for recipe!<3

    1. Wow what a compliment!! πŸ™‚ I am so thrilled this was such a hit and will become your go-to πŸ™‚ Thank you Hilary!

  13. 5 stars
    Thanks for the great recipe! I just made them and they turned out delicious! My cheesecake loving husband highly approves! πŸ™‚ I wanted to let you know a few adjustments I made since I live in Europe and don’t have access to all the ingredients:

    I used Speculous cookies for the crust and left out the sugar in the crust. So just Speculous cookies and butter. I used 4 (125 gram) packs of Philadelphia cream cheese; I think that is a little more than 16 ounces. And I’ve never been able to find canned pumpkin here, but I did find a bag of frozen pumpkin. I thawed the pumpkin in the microwave, then pureed it with an immersion blender. It was a little waterier than I would have liked, but it worked.

    And I baked it in an 8 1/2 by 11 pan (from Ikea) at 150 degrees Celsius for about 45 minutes.

    I hope that helps someone else!

    1. Allison, thank you SO much for all your help for readers outside of the US! I appreciate your tips and substitution suggestions πŸ™‚ I’m so happy that these bars turned out delicious!

  14. 5 stars
    I made so many mistakes while I made these, chief among them that I for some reason I mixed all of the cheesecake layer together in the bowl so um, there weren’t two layers when I baked. And I forgot the vanilla in the streusel. And I think something else. And guess what? EVERYBODY loved these at knitting group today, lots of gals wanted the recipe, and the taste was fabulous. Apparently despite my best efforts you can’t wreck these puppies, they’re awesome! Thanks!

    1. Haha I love your comment! πŸ™‚ I’m so thrilled they still worked out well and everyone loved them! Thank you so much for your review and giving these a try Heather!

  15. 5 stars
    I just made these last night. I made two batches for my husband to take to work today. I don’t bake, for one, my husband is the type of guy who will eat all the sweets in the house because he has no self control. So it’s very rare that there are desserts of any kind in our home. With that being said, this actually turned out REALLY good! When making the crust, your directions said to mix together until a thick dough forms. I saw no dough, I saw a cup and a half of wet crumbs lol kinda freaked out at that point. But I followed your directions to a T, and after baking and letting the cake sit in the fridge for a few hours, the crust came out perfect :)) Nice and hard like a crust should! I also had a hard time making the streusel, I couldn’t seem to have the butter melted enough or to much. But again, after baking it and letting it sit in the fridge, it came out perfectly, even my husband loved the top! Thank you so much for sharing this amazing dessert! Im excited to hear how much the guys enjoyed it!

    1. I’m so happy this dessert turned out so well and everything worked out perfectly! πŸ™‚ I hope all the guys love it. Thank you so much for your comment and sharing your experience with these bars Christine! πŸ™‚

  16. 5 stars
    Chelsea. Thank-you so very much for this decadent dessert recipe. I made these for our Pumpkin Bake Off for our hospital for National Respiratory Therapy Week. AND I won first place!!!!!!!!???.

    Everyone raved

    Thank-you so much, Sue W

    1. Omg!! That is so exciting!! I’m thrilled you came back and told me, thank you so much Sue! and CONGRATS πŸ™‚

  17. Do you think I would be able to use gingersnaps in place of the cinnamon graham crackers? I am not sure if they will cook up the same. I do not have cinnamon grahams. Or should I just add cinnamon and a bit of sugar to regular graham cracker crumbs? Thanks!

    1. Absolutely! πŸ™‚ And if you want to do the regular graham crackers and add some cinnamon (or even leaving them plain) will still be amazing! Enjoy!

  18. 5 stars
    These are amazzzzzing! The caramel is a must! Would like to try it in a 9×13 pan next time. Maybe do 1-1/2 times the recipe since the 8″ square was pretty full. Thanks for posting!!!

    1. So happy to hear these were a hit! πŸ™‚ Yes, it does fill up that pan! I’ve heard great things from readers that have tried it in a 9 x 13 pan; I think most have doubled it, but I’m sure 1 and 1/2 times would be good too! Thanks for the comment Debi πŸ™‚

  19. Amazing recipe!. Even though my boyfriend and I had been pumpkined out I decided to give this recipe a try tonight since we both work on thanksgiving . Thought I had followed it to a T. Didn’t realize I had forgotten the flour till I started reading comments after it was already in he oven. when it came to the streusel I had a bit of a blonde moment lol. Mistaking white flour for white sugar but let me tell you… it was amazing !!! Like a crunch caramel top without even having to make the caramel sauce !

    1. Thank you so much Megan! πŸ™‚ I’m thrilled these bars were a hit! HAHA! So maybe I should make that “mistake” next time πŸ™‚ Sounds delicious!! Happy Thanksgiving!

    2. 5 stars
      I made these twice this week and used homemade caramel sauce. Once for my husband to take to work and then for Thanksgiving. These are amazing! My husband said everyone devoured them, then at Thanksgiving my sister in laws mother (our husband’s are brothers) cried because she thought they were so good. She then got mad when anyone else ate one and took the rest home. She’s a bit unstable to put it nicely…lol definitely will make these again!

      1. This has got to be one of my all time favorite comments! Haha! Thanks so much for sharing and for your wonderful review πŸ™‚ Happy holidays Melissa!

  20. 5 stars
    I made this as a 3rd desert for thanksgiving yesterday and I am not disappointed! This is a most delicious recipe! Thank you so much for sharing. I even had some for breakfast this morning!

    1. Thanks so much for the comment and review Laura! I’m so thrilled they were a hit πŸ™‚ And for breakfast?! Sounds amazing!!

  21. I really wanna make this recipe. However I do not have a 8×8 baking pan. Can I substitute a Springform pan in place of the required 8×8 baking pan?

    1. Hi Kari! I’ve never tried a springform pan so I’m really not sure. You could use a 9 x 9 or 7 1/2 x 11 though with a baking reduction time! (Both size pans have been tested by readers)

  22. Love the recipe, sounds yummy. I cannot print
    from the Pinterest website. This is very
    frustrating. Consequently, I will not try this
    luscious looking recipe. Way too long to
    write out.

      1. 5 stars
        i know this comment is WAAAAY late to answer the question, but i’m posting anyway in case someone else has the same one:

        To bake in glass instead of metal pans the general recommendation is to lower the oven temp by 25 degrees. baking time should be about the same but you should start checking about 5 min before the recommended bake time is up.

  23. I am making this for Thanksgiving this year it looks great!

    Two questions:
    If I have regular graham crackers, do you think I can just add a pinch of cinnamon to replace cinnamon graham crackers?

    I can’t find pumpkin pie spice in the store, any suggestion on substitution?

    Thank you!

  24. 5 stars
    These were amazing. Did not use or need the caramel. The whole pan was devoured by our family. Thanks for the delicious and easy recipe.

  25. 5 stars
    My 16 yr old made these for a party we went to a few weeks ago. These bars are so so GOOD! Our friends were super impressed that my teen made them! We are making them for another party tonight, but doubling the recipe this time. Thanks you for this awesome dessert!

  26. I’m making these tonight for thanksgiving and I only have old fashioned oats, or steel cut quick oats. Which do you think would work better for this recipe? I can’t wait to make these!

    1. I’d stick to the old fashioned oats πŸ™‚ I’d pulse them a few times to get more the texture of quick oats. Enjoy and happy Thanksgiving!

  27. 5 stars
    Made these for Thanksgiving tomorrow and jacked a corner piece, ya know to check for poison and oh man are these goooood!!! Thanks!

  28. I took these out of the oven around 10 and then fell asleep and forgot to put it in the fridge until I woke up at 5. I would like to take them to Thanksgiving. Do you think they will still be ok? I hope so it smelled delicious!

  29. Hi there! Quick question before making these β€” is the graham cracker crust not baked at all before adding the cream cheese mixture? Thank you!

  30. 5 stars
    I made 6 different pumpkin desserts for a bridal shower, and these were the clear favorite! They are to die for, especially with the caramel topping! I needed about 3 dozen, so even though I would be cutting them pretty small, I doubled the recipe and used my glass pan that’s just a bit bigger than 9×13. Even with that bigger pan, the layers were still very generous. It was a bit heavy to pull out with the parchment paper at that size, so next time I’ll just cut them in the pan and I’m sure they’ll dish up fine. I also overcooked them just a bit because it was hard to tell if they were done when you can’t see the cheesecake because of the streusel. Both times I checked it it was pretty jiggly, and I didn’t want it undercooked, but it does set up more after chilling, so I’d stick to the time listed and just trust it’s going to be okay! The crust was just a little more done-tasting, and the streusel a little too browned. But even with that, they were still raved over and I will be making these again for Thanksgiving so the same family members can taste them in their perfectness! Thanks for sharing such an amazing recipe!

    1. Ahh i’m so happy to hear this was the favorite! It’s seriously my favorite pumpkin recipe ever!! Also this sounds like the coolest bridal shower in history! Hahaha i’m trying to come up with a reason to have a pumpkin party! I hope everyone enjoys this for Thanksgiving! Thanks SO much Jana!!

      1. 5 stars
        Fall is the reason to host a pumpkin party! Be sure to invite me! πŸ˜‰ I ate the last cheesecake bar yesterday. Still awesome on day 4! Can’t wait to try them again. My husband especially loved them!

  31. I am glad you made the recipe to fit a 9 x 13 pan. I notice though that some of the ingredients are doubled and some are not. Also, there is no white sugar in the crust for the 9 x 13? Just double checking to make sure that it is all correct.

    1. Glad to hear it! So a 9 x 9 size doesn’t perfectly double to a 9 x 13 pan so that’s why all the ingredients aren’t exactly doubled πŸ™‚ And yes, the crust is slightly different in the larger pan (a bit thinner to match proportions better!)

  32. 5 stars
    I found this recipe last year and have made it over a dozen times already. This is always a hit! I decided to make the larger version (in the oven as we speak) and I noticed the video shows the crust is made of 4 ingredients (graham crackers, brown sugar, sugar, butter), however the instructions for the 13×9 does not include sugar for the crust (the 8×8 does). Can you please confirm the crust ingredients for both sizes? thank you!

  33. Hi there, I’m planning on making these for Friendsgiving. I was wondering what you meant by 12 sheets of graham cracker crumbs, is that 12 of those small packages that come in the box?

    Thanks!

  34. I would like to clarify something…do I bake the cheesecake bars for 30 min and then add the streusel topping and bake another 25-30min? Thanks!!

  35. 5 stars
    First of all, these are AMAZING! I’ve made them multiple times for different gatherings and there are never leftovers. And for that reason, I always set a few aside beforehand for me and my husband.

    Have you ever tried making them in a cupcake pan for individual servings? If so, would there be a difference in cooking temp or time?

    1. So happy to hear you enjoyed this recipe! Thanks for the comment πŸ™‚ I actually haven’t tried these in a cupcake pan so I’m really not sure. I do think the cook time would be different — more like 5-6 minutes with just the crust and 25-30 minutes with the filling/streusel. (Again; I haven’t tried so these times are a guess!)

  36. These sound great, I’m planning on making them for thanksgiving! I just have a question about bake time. Do you bake it with the pumpkin and cheesecake on top for 30 mind then put the crumble on and bake it for an additional 25-30 mind or put the crumble on then bake for only 30 minuets?

  37. If I bake the night before event, should I refrigerate for one to two hours then cut then store in fridge till next MORNING..? Or what is best way?

    1. I would let them sit overnight and cut them then next day before the event. The more time they have to set up the better! But they should be fine to be cut after 2 hours!

  38. 5 stars
    Would it change the recipe dramatically if I used old fashioned rolled oats instead of quick cooking oats? I’m going to be making this on Thanksgiving! πŸ™‚

  39. I got ahead of myself and put the topping on before baking the cheesecake! Hopefully it still works. I covered it in foil to hopefully keep if from burning. πŸ™

  40. 5 stars
    Happy Thanksgiving! I made these a week ago as a β€œtest run” and brought them to work, everyone LOVED them! I made them in a 9×13 glass pan and I’m making them again tomorrow but was wondering if they would turn out the same in an 8.5×11 but taller, glass baking dish? They are both 3qt
    Thanks for the wonderful recipe!

    1. Happy Thanksgiving to you Laurie! πŸ™‚ So happy these were a hit! That should work fine; the bake time will just be slightly different (I’m not exactly sure without testing in that specific pan) so just watch carefully! πŸ™‚ Enjoy!

    1. You can try chilling the bars in between topping — top the first layer and refrigerate and then add the second layer. Enjoy!

  41. Hi there,
    I was just curious- I noticed in the 9×13 recipe versus 9×9 crust instructions.. the 9×13 does not mention white sugar as an ingredient in the crust. I also noticed you specifically wrote dark brown sugar. So is the white sugar unnecessary for the larger batch crust? Thanks! πŸ™‚ happy holidays!

    1. Hey Kristie! The crust recipes are just a bit different from each one. You can adjust however you’d like πŸ™‚ The smaller pan has a thicker crust (and more sugar) to adjust for the thicker layers of cheesecake! Enjoy and happy holidays!

  42. 5 stars
    Happy Holidays!
    I was wondering when you make this in a 13×9 glass pan, first bake crust, then bake filling for 30 minutes, then add streusel topping for an additional 30 minutes. I’m making this for a party this weekend and all my friends are β€œgourmet bakers”! I want to show them that my dessert is the best!
    Thanks Bunches!

  43. Hi guys
    I’m just in a process of making those although mine will probably taste a bit different since i had to make the graham crackers myself ( i live in uk and we haven’t got any in the shops).
    Could you please advise what i am making wrong… my white layer is way too runny to be able to hold pumpkin one on top ….
    Although my first attempt won’t be perfect but i’m looking forward to taste those bars…

  44. 5 stars
    I have been making these for a few years. My family cannot wait for the holidays to come around when I make these. They are simply the best and I don’t even use the caramel sauce! Thanks for a delicious recipe!

  45. Hi there, I want to make these for my thanksgiving weekend here in Canada. Wanted to know if I could use light brown sugar instead of dark brown sugar or do you think that will alter the recipe?
    Can I also cut these bars and store them in a tupperware for 2-3 days?
    Thanks πŸ™‚

    1. Light brown will work great πŸ™‚ And you can, but the streusel will get a bit soft/soggy. I do think they’re best freshly made!

  46. The serving size says 1 8×8 pan but the directions say to use a 9×13 pan – can you please clarify what size pan to use for this recipe?

    1. I have recipes for both πŸ™‚ The main recipe in the card is for a 9×13 pan, but if you scroll past that there is a reduced recipe for an 8×8 pan πŸ™‚ Enjoy!

  47. Hi! I’m planning on making these for Thanksgiving this year and am really excited to try them! I would like to make them ahead of time and am wondering if you can freeze them?

    1. I haven’t personally tried freezing them, but I do think the streusel would get soggy unfortunately. I also feel like dairy never freezes and thaws amazingly well.

  48. Hello, ummm what’s 12 full sheets of Graham crackers? I could not find the crumbs so if I’m smashing the Graham crackers myself how many would I have to use? Also how can I double the recipe????? Thank you

    1. 12 full sheets of Graham crackers is referring to the whole graham crackers fresh out of the box. You want to use 12 sheets of graham crackers to blend down into crumbs! Is this what you were referring to?! Thanks for your comment! πŸ™‚

  49. 5 stars
    My wife really loves these and wants me to make them for a Xmas party tonight. Has anyone tried to modify this recipe to become a Gingerbread cheesecake bar? I looked at the Gingerbread cupcakes on the site, yet was curious if anyone had a similar idea. Thanks!

  50. Hello, my graham crackers don’t come in sheet format. How many grams or cups of graham crackers for the 9×13? Thanks.

    1. I actually think the streusel would burn before the cheesecake is cooked through; it’s already very thick with a 9×9 pan!

  51. Don’t have the oats for the streusel can I substitute Harvest Crunch cereal or what would you suggest for substitution

  52. Hi Chelsea! I just made the larger version in the 9×13 pan but it looks like it’s not quite set? Still very jiggly. I noticed the cooking time for the smaller pan and this pan are the same – so I’m worried I didn’t cook it enough.

    I baked 30 min with cheesecake .. added streusel and baked another 25. Should I put it back in or will it firm up as it sits?

  53. 5 stars
    I made this dessert on October 21st, 2018. I was 32 weeks pregnant and about an hour after I made it my water broke! My baby was born under traumatic circumstances and anyways my husband brought me a big container of this while I was in the hospital since I never got to try it and after eating only hospital food for 2 days THIS WAS THE BEST THING ID EVER EATEN. Now I make it on my daughters birthday every year. It’s a tradition!

    1. This is seriously my all time favorite comment! What a crazy experience and cool tradition that has come out of it! I’m so glad you loved it so much and so glad you little girl was okay! Thanks Aly! πŸ™‚

  54. 5 stars
    These are so damn good! Love that it doesn’t require a ton of cream cheese for the 9×9 recipe. They’re very easy to make and are bakery worthy!

  55. These look awesome! I noticed you mentioned to use full fat cream cheese. I was hoping to use fat free or reduced fat cream cheese to cut out a few calories. Thoughts?

    1. I haven’t had great success with lower fat cream cheese in baking. It can end up not setting up the same or creating a less firm (sometimes even watery or wet) end cheesecake.

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.