These Pumpkin Streusel Cheesecake Bars are a rich, creamy fall dessert bar made with a buttery oatmeal cookie crust, smooth pumpkin cheesecake filling, and sweet chocolate and caramel drizzles. Perfect for holidays, parties, or cozy autumn baking, this pumpkin dessert recipe combines classic pumpkin spice flavor with an easy bar format everyone will love.
Here are the ingredients for making Pumpkin Streusel Cheesecake Bars.
Oatmeal Cookie Mix: This forms the base of the bars and also becomes part of the crumbly streusel topping, giving the bars structure and an oat-cookie flavor.
Gingersnap Cookies: Crushed gingersnaps add extra crunch and warm spice flavor that naturally pairs with pumpkin.
Pecans: Chopped pecans add nutty flavor and a little texture to both the crust and topping.
Cream Cheese: This creates the rich, creamy cheesecake layer in the middle.
Pumpkin: Canned pumpkin gives these bars their signature fall flavor, color, and moisture, making them true pumpkin cheesecake bars.
Pumpkin Pie Spice: This brings the classic warm pumpkin spice flavor to the filling.
Eggs: Eggs help bind the filling, so the cheesecake layer bakes up firm enough to cut into bars.
Other Ingredients You’ll Need: Butter, sugar, all-purpose flour, whipping cream, chocolate syrup, and caramel topping.
Here are the steps and tips for making these fall dessert bars.
Stir together the oatmeal cookie mix, crushed gingersnaps, and pecans. Then, cut in the cold butter until the mixture is crumbly. Before pressing the crust in the pan, reserve some of the crumb mixture for topping the filling. Bake for 10 minutes, and cool for 10 minutes.
While the crust is baking and cooling, mix together the filling ingredients. Spread the filling over the warm crust, and sprinkle the reserved crumb mixture on top.
Bake until the center is set, and cool for 30 minutes. Then, don’t skip the chill time. Refrigerating for about 2 hours helps the bars firm up for clean, neat slicing.
Drizzle the chilled bars with chocolate syrup and caramel topping, then cut into 24 bars
Here’s the best way to store any leftover pumpkin cheesecake bars.
Store these bars covered in the refrigerator for up to 3 days.
Heat oven to 350°F.
In a large bowl, stir together cookie mix, crushed cookies, and pecans. Cut in butter, using a pastry blender or fork, until the mixture is crumbly. Reserve 1 cup of the mixture for the topping. Press the remaining mixture in the bottom of an ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
Meanwhile, in a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth. Add the remaining Filling ingredients; beat until well blended. Pour over the warm cookie base. Sprinkle with the reserved topping.
Bake 35 to 40 minutes or until the center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
Before serving, drizzle with chocolate syrup and caramel topping. For bars, cut into 6 rows by 4 rows.
A food processor can be used for even easier preparation. Place cookie base ingredients in the processor bowl; pulse until crumbly. Reserve 1 cup for the topping. Press the remaining cookie base mixture in the pan. Place filling ingredients in the processor bowl; pulse until well blended. Continue recipe as directed.
To drizzle the chocolate syrup and caramel topping easily, place each in a small food-storage plastic bag, snip off a small corner of each bag and squeeze to drizzle over the bars.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 14g | 22% |
| Saturated Fat | 7g | 36% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 4g | % Value Not Available |
| Polyunsaturated Fat | 1g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 50mg | 17% |
| Sodium | 200mg | 8% |
| Total Carbohydrate | 35g | 12% |
| Dietary Fiber | 1g | 5% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 22g | % Value Not Available |
| Protein | 4g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 4% |
| Iron | Value Not Available | 6% |
| Potassium | 105mg | 3% |
| Vitamin A | Value Not Available | 40% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 6% |
| Riboflavin | Value Not Available | 6% |
| Niacin | Value Not Available | 2% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 2% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 10% |
| Selenium | Value Not Available | 4% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
