Pumpkin Cheesecake Bars

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

1. Make Crust: Mix all the crust ingredients in a bowl. Press into your 9×13.
2. Cheesecake Filling: Beat cream cheese, sugar, salt, and vanilla until smooth. Add eggs one at a time. Pour half over the crust.
3. Add Pumpkin: Stir pumpkin and spices into remaining mixture. Pour over plain cheesecake layer.
4. Make Streusel: Combine streusel ingredients, crumble it over bars, and bake!
5. 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.

More Pumpkin Desserts

• Pumpkin Cupcakes
• Bakery Style Pumpkin Chocolate Chip Cookies
• Healthy Pumpkin Bread
• Easy Pumpkin Bundt Cake
• Pumpkin Cheesecake Ball

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

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.