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Pumpkin Cheesecake Bars with Streusel Topping

Pumpkin Cheesecake Bars with Streusel Topping

Pumpkin bars with a cheesecake-like filling and a crunchy streusel topping. Makes the perfect make-ahead dessert for football parties or Thanksgiving!

Photography Credit:Megan Keno

The first glimpse of an orange pumpkin means it’s officially fall. In Seattle, we hit 95 degrees one day, and then the next, it was sweatshirt weather! And I am all for sweatshirt weather.

Let’s just keep this train rolling, shall we?

These pumpkin bars have a cheesecake-like filling and a crunchy streusel topping. Don’t wait for Thanksgiving to make them – they’re a great dessert all season long.

I love adding a streusel topping to my dessert bars whenever I have the opportunity. This streusel is so simple and adds another layer of texture to the smooth pumpkin and cream cheese filling.

Make sure to let your cream cheese soften to room temperature. This helps it to blend smoothly with the other ingredients. If your cream cheese was still a little cool and you notice some lumps in the filling, push the mixture through a mesh strainer before you pour the mix over the graham cracker crust.

For more information on graham cracker crusts, see this post!

If you are feeling extra decadent, top these with caramel sauce. The bars are great on their own, but the caramel takes them up a notch. Enjoy!

Pumpkin Cheesecake Bars with Streusel Topping Recipe

Make sure to let your cream cheese soften to room temperature before mixing the filling to avoid lumps.

Prepare graham cracker crumbs by pulsing the crackers in a food processor, or placing the crackers in a zip-top bag and rolling over them with a rolling pin.


Graham cracker crust:

  • 1 1/2 cup graham cracker crumbs (See recipe note)
  • 1/4 cup white sugar
  • 6 tablespoons regular salted butter, melted and cooled slightly so no longer hot
  • 1/4 teaspoon cinnamon or pumpkin pie spice

Streusel topping:

  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup old-fashioned rolled oats
  • 4 tablespoons regular salted butter, room temperature
  • 1/4 teaspoon pumpkin pie spice

Pumpkin filling:

  • 2 8-ounce packages cream cheese, softened to room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice

To serve:

  • Caramel sauce, homemade or store-bought, optional
  • Whipped cream, optional


1 Heat the oven to 350F. Spray a 9x13 baking pan with non-stick spray and line with parchment paper, allowing the edges to hang over the sides of the pan. This will help remove the bars for slicing and keep the crust intact.

2 Make the graham cracker crust: Combine all the ingredients for the graham cracker crust in a bowl. Stir the mixture together until it looks like wet sand. If it still looks dry, add an another tablespoon of melted butter. Transfer to the lined baking pan and press with your hand or the bottom of a drinking glass to form an even crust.

3 Make the streusel topping: In the same bowl used to make the graham cracker mixture, combine the ingredients for the streusel topping. Mix the ingredients together, using your hands if needed, to ensure the mixture comes together evenly. The mixture should resemble large crumbles. Set aside.

4 Make the pumpkin filling: In a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar and vanilla until smooth. Stop the mixer and scrape down the sides of the bowl. Add the eggs, one at a time, mixing for 30 seconds in between. Scrape the bowl down again. Add in the pumpkin puree and pumpkin pie spice, and mix until completely combined.

5 Assemble the bars: Pour the pumpkin filling into the pan on top of the graham cracker crust. Smooth out evenly. Sprinkle the streusel topping over the pumpkin filling.

6 Bake the bars for 45 to 50 minutes: Check the bars at 40 minutes to see how quickly they are baking. When done, a toothpick inserted in the middle should come out cleanly.

7 Cool the bars completely and refrigerate: Let the bars cool to room temperature on a wire rack. Once cool, place in the fridge to chill completely.

Slice and serve with caramel sauce drizzled over the top and whipped cream, if desired. Bars will keep, refrigerated, for about a week.

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Pumpkin Cheesecake Bars with Cinnamon Streusel | Vegan

The Best Pumpkin Cheesecake Crumb Bars Recipe made with a simple cookie crust, delicious crunchy cinnamon streusel and topped with easy vegan caramel sauce. These creamy cheesecake slices are dairy-free, egg-free and make the perfect healthy holiday dessert for kids and adults alike!

Vegan Pumpkin Cheesecake Crumble Bars Recipe

When it comes to baked vegan treats, I love to combine creamy cheesecake and crumble cake into one delicious dessert! If you follow me for a while you may have noticed that I have already shared many vegan cake recipes like this here on the blog. But I just can’t get enough of trying new variations so here comes another recipe made of two creamy cheesecake layers and crunchy cinnamon Streusel on top!

These vegan pumpkin crumb bars are actually inspired by my vegan New York cheesecake and this best Pumpkin Pie recipe. However, I find it looks also a bit similar to this Pumpkin Cake while it tastes totally different. Since some readers requested if you can turn regular vegan cheesecake into bars or slices, I baked this pumpkin crumble recipe in a brownie pan that is similar to a 9࡯-inch square pan. I’ve also included step-by-step photos, showing you how easy it is to make these vegan cheesecake bars at home!

How to make Pumpkin Cheesecake Bars:

Start with making the simple 2-ingredient cookie crust. I use vegan butter cookies but you can basically use any crunchy cookies. Also, sandwich cookies like Oreos or graham crackers are fine. Just make sure to read the recipe notes below this post.

To make the crumb crust, just combine your favorite crushed cookies and melted vegan butter until combined. Then press into the baking pan lined with parchment and bake for 8 minutes. Allow to cool the baked crust before adding the filling.

Next, make the vegan cheesecake filling by mixing non-dairy cream cheese, coconut cream, sugar, cornstarch, and vanilla. Instead of coconut cream, you can also use thick non-dairy yogurt or creamy blended silken tofu if you prefer. Then, spread 2/3 of the cheesecake mixture over the cookie crust. To the remaining cheesecake mixture, mix in pumpkin purée, cinnamon, and pumpkin pie spice (optional). Then, carefully spread this over the plain cheesecake layer, smoothing out evenly. Bake for 30 minutes.

While the cheesecake bakes, make the cinnamon streusel topping. Mix flour, oats, sugar, cinnamon, vegan butter, and vanilla with your hands to form Streusel. When the 30 minutes of baking is up, crumble the prepared streusel over the pre-baked cheesecake. Bake another 25-30 minutes, or until the cheesecake has set and the streusel topping is golden-browned.

Once the vegan pumpkin cheesecake bars are done baking, let cool completely to room temperature. Then transfer to the fridge and chill for at least 4 hours or overnight to make sure the cheesecake has set fully.

Easy Vegan Caramel Sauce

I topped these pumpkin cheesecake crumble bars with my easy vegan caramel sauce which you can make in just 5 minutes using 2 ingredients! However, you could also make this caramel sauce recipe or use a store-bought sauce or serve these yummy bars just as they are.

This Pumpkin Cheesecake Crumble Bars Recipe is:

  • Vegan (Egg-free, Dairy-free)
  • Quick & Easy to make
  • Can be made gluten-free
  • Flavorful
  • Perfectly sweet
  • Creamy
  • Crunchy
  • with Cinnamon Streusel
  • So delicious!
  • The perfect fall and winter dessert!

Tips to make the perfect pumpkin cheesecake

Use vegan cream cheese at room temperature!

Make sure the vegan cream cheese is at room temperature so it incorporates better with the remaining ingredients, resulting in a creamier cheesecake mixture. I suggest removing the vegan cream cheese from the fridge about half an hour before you start with the recipe.

Don’t overmix the batter!

Please don’t overmix the cheesecake batter or this would introduce air bubbles that might burst in the oven and cause cracking. I suggest mixing the cheesecake at low or medium speed until it is smooth and creamy and no lumps remain.

Use Pumpkin, Squash or Sweet Potato

I prefer making homemade pumpkin purée by roasting a red Kuri squash (Hokkaido Kürbis) in the oven as I did in this chocolate pumpkin loaf recipe. But feel free to use canned pumpkin purée (not pumpkin pie filling). Alternatively, substitute sweet potato or squash purée. Just make sure the veggie purée you use is pretty thick and not too watery. The consistency should be similar to the classic canned pumpkin purée.

How to cut a cheesecake

For easier cutting, I recommend using a very sharp knife which is preferably hot. To warm the knife, just place it under running hot water. Then quickly dry the knife and cut the Streusel cheesecake into bars.

Can I make these crumble bars gluten-free?

You can easily make this recipe gluten-free by using your favorite gluten-free cookies, gluten-free flour, and gluten-free oats. I’ve already tried this and they turned out equally delicious! Regarding the flour, I suggest using a gluten-free flour blend 1:1.

More easy vegan recipes for cheesecake, crumble cake or pumpkin pie:

  • Best Vegan Pumpkin Pie
  • Cherry Crumble Cheesecake
  • Blueberry Crumble Cake
  • Red Currant Streusel Cake
  • Cranberry Custard Crumb Cake
  • Poppy seed Crumble Cheesecake

If you do try this Vegan Pumpkin Cheesecake Bars with Cinnamon Streusel Recipe, I would love to read your feedback in the comments below. And if you take a photo of your delicious dessert and share it on Instagram, please don’t forget to tag me @biancazapatka to make sure I won’t miss your post. Have fun trying and happy baking!

Recipe Summary

  • 2 cups all-purpose flour
  • 1 cup blanched almond flour
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 pinch ground cinnamon, or to taste
  • 1 cup butter, cubed
  • 1 egg
  • 1 (15 ounce) can pumpkin puree
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 teaspoon all-purpose flour
  • 1 pinch ground cinnamon, or to taste

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x12-inch baking pan.

Mix flour, almond flour, brown sugar, baking powder, salt, and cinnamon together in a large bowl. Add butter and mix until combined. Stir in egg until a dough forms. Press 1/2 the dough into the bottom and up the edges of the prepared pan, reserving remaining dough for streusel.

Beat pumpkin and cream cheese using an electric mixer in a separate bowl until well combined. Add eggs and vanilla extract mix until combined. Pour mixture over crust.

Bake in the preheated oven until set and golden, about 15 minutes.

Meanwhile, combine reserved dough with flour and cinnamon in a bowl and mix until crumbly. Reduce oven temperature to 350 degrees F (175 degrees C). Remove bars from the oven and sprinkle topping over pumpkin filling.

Bake until a toothpick inserted into the center of the pan comes out clean, 30 to 40 minutes. Remove from the oven and let cool at least 15 minutes before transferring to a refrigerator to chill for at least 2 hours. Cut into bars and serve.

Streusel-Topped Pumpkin Cheesecake

Crunchy, buttery, toasted pecan and brown sugar streusel atop a rich, creamy pumpkin cheesecake! This Streusel-Topped Pumpkin Cheesecake takes a regular pumpkin cheesecake, and gives it an awesome “wow” factor. This Streusel-Topped Pumpkin Cheesecake leaves a lasting impression, and is a dessert you will not soon forget!

I know that you’re thinking that this is just a regular pumpkin cheesecake with a streusel on top, and well…. it kind of is. This is just an extra layer and adornment to my fave traditional Pumpkin Cheesecake recipe. However, the impact of the streusel for this Streusel-Topped Pumpkin Cheesecake should not be minimized.

Have you tried pumpkin cheesecake yet?? And have you tried my pumpkin cheesecake recipe yet?? And have you ever topped a pumpkin cheesecake with like two cups of brown sugar, butter, and pecan streusel before?? The streusel is incredible – it’s crunchy, sweet, buttery, and full of brown sugar and toasted pecans! I guess I already said that in the sentence prior, but it bore repeating.

It’s like 5 minutes of extra work to make a Streusel-Topped Pumpkin Cheesecake vs. a regular pumpkin cheesecake, and you’ll never want another cheesecake without streusel on top again. It takes an already amazing cheesecake and gives it an extra dose of “wow” factor.

What makes it so special with pumpkin cheesecake is that the streusel plays right off the cinnamon and spices. It doesn’t even have cinnamon or spices in it, but most streusel-topped desserts are usually of the cinnamon variety, so this just fits right in. It also adds a little extra crunch and texture (along with the crust) to a dessert that is so heavy on creaminess and smoothness. It mixes things up.

On a better week, I could be better with words, but I hope you’ll trust me when I tell you that adding streusel is totally worthwhile, and this Streusel-Topped Pumpkin Cheesecake is seriously top notch. Seriously.

Love pumpkin cheesecakes? You know I’ve got a lot. Check out this Apple Crisp Pumpkin Cheesecake, this Cinnamon Roll Pumpkin Cheesecake, and this White Chocolate Pumpkin Cheesecake, to name a few.

Pumpkin Bars

This pumpkin bars recipe has to go to the top of the list of things make before pumpkin season comes to an end. It tastes so good and is a perfect autumn dessert.

The streusel on top of the bars is the pièce de résistance that makes this pumpkin dessert awesome. Stresel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices, oatmeal, and chopped nuts.

To me, as a Brit, it sounds (and looks) very much like the topping we put onto apple (or other fruit) crumbles but is made in a slightly different way. The butter in streusel is melted, whereas in a crumble it is cold and solid. Both are equally yummy!

Ingredients used in this recipe

The full ingredients list and instructions are found in the printable recipe card at the end of this post, but here is a brief outline so you know what to expect from the recipe. I highly recommend always reading a recipe all the way through before starting.

  • All-Purpose Flour (Plain Flour)
  • Butter
  • Powdered Sugar (Icing Sugar) Canned Pumpkin Purée
  • Eggs
  • Milk

Equipment used in this recipe

Gather the following cooking tools to make these pumpkin bars:

Shop My Electric Cake Mixer Picks on Amazon

How do you make pumpkin bars with streusel topping?

Make the streusel first by placing flour, powdered sugar, and cinnamon in a bowl and mixing together to combine.

Then you pour in the melted butter and stir until it forms small peas size pieces. They won&rsquot be uniform in size and shape, but don&rsquot worry about that!

The streusel is baked till golden brown and then left to cool while you make the pumpkin bars&rsquo crust and filling.

Pumpkin Bar Crust

The crust is so easy to make &ndash just combine the flour and powdered sugar, then pour in melted butter and stir to create a dough.

Press the crust mixture into a square (9&Primex9&Prime) baking dish to form the base of the bars, and bake for 20 minutes.

Pumpkin Filling

All the filling ingredients go into a large bowl and are mixed together with an electric mixer until well blended.

Pour the pumpkin filling over the baked crust, and place back in the oven until cooked through (a toothpick will come out clean).

Leave to cool and then evenly spread the streusel topping over the pumpkin.

You will want to leave the dish to cool for at least 2 hours before cutting into pieces.

Serve with whipped cream and a sprinkling of cinnamon. Enjoy!

Cinnamon Streusel Topping


Step 1

Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.

Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in the refrigerator.

Pumpkin Cheesecake Day gets our vote

I decided early on that I wanted to do bars for National Pumpkin Cheesecake Day (Oct. 21). They’re handsier, for Halloween gatherings (not that we’re letting anyone into our houses these days, but they’re also easier eating as you enjoy AMC’s inevitable classic horror marathon — the more Vincent Price, the better) but even this take offers an array of options.

Eventually, you just have to throw a dart. I threw two. These bars are both really tasty, their flavor profiles similar — fall-seasonal spices and scents paired with creamy fillings and each with a nice, thick, buttery crust.

First, the crunchy, creamy, gooey version from Chelsea’s Messy Apron.

The unholy trinity of buttery-crunchy topping, buttery-salty caramel sauce and buttery-spicy cinnamon graham crust does a lot to make up for looks if necessary. The ugly ones would look great hot in a mug with vanilla ice cream before catching the express train to Tummy Town.

More sophisticated in appearance are the marbled bars from this New York Times recipe.

Mine didn’t come out with as lovely a color contrast, but the recipe was simple. I loved its light, fluffy texture, possibly the product of too high a setting on my mixer, incorporating more air into the filling than perhaps intended. Keep your setting low if you’re looking for results with more density.

What I especially loved was the gingersnap crust.

They are delicious, light, crispy and created a delicious, slightly zingy crust.

Two words: caramel streusel. Here’s three more: sign me up. (Amy Drew Thompson/Orlando Sentinel/TNS)


1 1/2 c. (10-11 sheets) cinnamon graham cracker crumbs (I pulverized them in the food processor)

1/4 c. white sugar

1 T. brown sugar

6 T. melted butter

2 (8-oz.) packages full-fat cream cheese, room temperature (leave out at least an hour)

1/2 c. plus 2 T. white sugar

1 t. vanilla extract

1/4 t. fine sea salt

2 large eggs

1/2 c. plus 2 T. canned pumpkin (not pumpkin pie filling)

1/2 t. cinnamon

1 t. pumpkin pie spice

For the streusel and topping:

1/2 c. brown sugar, packed

1/4 c. quick-cooking oats

1/2 c. white flour

1/4 t. cinnamon

1/4 c. butter, softened (not melted)

1 t. vanilla extract

Salted or plain caramel sauce for topping the bars

Preheat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper (leave an overhang on two sides to be able to pull out bars easily) and set aside.

In a bowl, combine crust ingredients and mix until “dough” forms. Press evenly into the bottom of the pan. Bake 8 minutes.

For the streusel, using the same bowl as the crust, stir together brown sugar, white flour, oats and cinnamon. Add in butter and vanilla. Mix until combined. Set aside.

In another bowl, combine cream cheese, (room temperature is important for smoothness, microwaving will give it a bumpy texture) sugar, vanilla and salt. Beat with a mixer until smooth and creamy. Add in eggs one at a time. Beat until combined.

Remove 1 1/2 cups of mixture and pour over prepared crust.

Add canned pumpkin, cinnamon and pumpkin pie spice to remaining cheesecake mixture and stir until combined.

Being careful not to combine layers, gently pour the pumpkin layer on top of the plain layer. Top with streusel. Bake 30 minutes or until cheesecake is set. (Note: It took about 40 minutes in my oven.)

Allow to cool for about an hour. Refrigerate an additional 1-2 hours minimum before serving. Top each bar with caramel.

(Recipe courtesy of


10 1/2 oz. gingersnap cookies (preferably the thin, Swedish variety, in which case that’s 2 boxes)

2 T. granulated sugar

1/4 t. kosher salt

1/2 c. unsalted butter (1 stick), melted

1 1/2 lb. cream cheese, at room temperature

1 c. granulated sugar

1/2 c. light brown sugar

6 large eggs

1 T. vanilla extract

1 1/2 t. pumpkin pie spice

15-oz. can pumpkin puree (not pumpkin pie filling)

Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan, line with parchment paper, leaving a 2-inch overhang on two sides.

To make the crust: In the food processor, pulse cookies until fine crumbs form (you will have about 2 1/2 cups of crumbs). Transfer crumbs to a medium bowl, stir in sugar and salt. Add melted butter and mix until evenly incorporated. Press crust into even layer in the base of prepared pan.

Bake until the crust has browned slightly and appears set, 10-12 minutes. Cool completely. Reduce oven temperature to 325 degrees.

To make the filling: Clean food processor bowl and place cream cheese, sugar and brown sugar inside. Pulse until fully combined. Add eggs one at a time, pulsing until incorporated, scraping down sides of bowl as needed.

Add vanilla and pumpkin pie spice. Pulse until combined. If desired, reserve 1 cup cheesecake batter in a small bowl for making a swirl effect later.

Add pumpkin to remaining cheesecake batter, pulse until fully incorporated. Pour pumpkin cheesecake batter into cooled crust. If using, pour reserved white cheesecake batter over the pan in a slow, thin stream. Use a toothpick or wooden skewer to swirl. (If you pour too quickly, the white batter will sink inside the pumpkin layer.)

Bake until edges appear set and center appears slightly jiggly (Note: only very slightly!), 35-40 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 2 hours, up to overnight). Use a sharp knife to release edges and use parchment paper to carefully lift cheesecake from pan. Transfer to cutting board. Slice into 15 even pieces, wiping knife between cuts for the cleanest edges.

Pumpkin Cheesecake Bars with Streusel Topping - Recipes

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 bars 1 x
  • Category: pumpkin recipes
  • Method: bake cool
  • Cuisine: american


Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie that you will love! Easier to make than an entire cheesecake, they’re perfect as a fun treat in the fall or Thanksgiving dessert!


  • 6 sheets of cinnamon graham cracker crumbs or 2 cup s of cinnamon cookies
  • 2 tbsp . butter, melted
  • 2 8 oz. packages cream cheese, softened**
  • 1 cup granulated sugar
  • 1/2 tsp . salt
  • 1 tsp . vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp . ground cinnamon
  • 2 tsp . pumpkin pie spice
  • 1/2 cup brown sugar or coconut sugar
  • 1/2 cup flour
  • 2 tbsp . butter, softened not melted
  • 1/2 cup old-fashioned oats
  • 1 tsp . pumpkin pie spice


  1. Preheat the oven to 350 degrees F. Line a 8X8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
  2. In the bowl of a food processor, combine the graham crackers or cookies, along with the butter. Pulse until a super fine consistency appears. Press evenly into the bottom of the pan. Bake for 8 minutes, remove, and cool.
  3. In another bowl, combine the room temperature cream cheese, sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs one at a time, mixing between each one.
  4. Pour half of the mixture on top of the crust.
  5. Add pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
  6. Pour the pumpkin layer on top of the first layer. Bake for 30 minutes.
  7. Stir together the brown sugar, flour, oats, and pumpkin pie spice. Cut the butter into small cubes. Add in the butter and mix together with a folk to get that “crumble” texture. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
  8. Place in the oven and bake for another 25 minutes.
  9. Turn the oven off and let the bars cool in the oven for about an hour. Refrigerate for 1-2 hours more before cutting. Enjoy!


** It’s super important you soften your cream cheese before using. If it’s still hard you will not get that smooth cheesecake consistency.

Keywords: pumpkin cheesecake bars pumpkin cheesecake bars with streusel topping

Pumpkin Cheesecake Bars Variations

Pumpkin desserts are super versatile and go with all kinds of ingredients. I wanted to share with you some variations that I have tried that have turned out awesome. Some of my go-to favorites are:

  • Chocolate – Sprinkle in white, dark, milk, or semi-sweet chocolate chunks or chips into the plain cheesecake layer. It gives an even more decadent flavor. So incredible!
  • Caramel – I feel like it’s impossible to have too much caramel in your life, especially when you are pairing it with easy pumpkin recipes like this! Drizzle as much as you would like on top of the cooked bars. You are in for a real treat.
  • Whipped Topping – Serve with a dollop of some whipped topping. It adds to the creaminess of these fall cheesecake bars and looks pretty too.
  • Pecans – You have a couple of choices when it comes to pecans. Either mix them into the cheesecake or use them as a garnish and place on top. Either way, they taste lovely and enhance that fantastic fall flavor. I like to caramelize the pecans sometimes for a special treat.

Recipe Notes on Pumpkin CheeseCake Bars:

You can make this fall dessert as a farm to table recipe with Homemade roasted Pumpkin Puree . It will give you a deeper sweeter flavor than store bought canned pumpkin puree.

This recipe is for an 8 x 8 pan which makes about 9 generous cheesecake bars (unless you cut them VERY small). You will want to Double the recipe for a large crowd.

Pumpkin cheesecake bars are a good traveler for tailgating or a Thanksgiving dessert. Just put a piece of plastic wrap over the dish and off you go.

No worries about squishing pretty toppings or balancing something delicate in the car.

This Pumpkin bar dessert also cuts easily at room temperature and is food safe at room temperature for several hours.

Streusel Topped Pumpkin Cheesecake

Fall is upon us now and the leaves are changing colors rapidly in our neck of the woods. Pumpkin recipes are a true sign that crisp fall breezes are starting to blow but inside the house are aromas of spices and baking. This Streusel Topped Pumpkin Cheesecake was an enormous hit here.

Ken dove into the kitchen to create this autumnal delight that you can serve to your family and friends for the holidays. The streusel topping takes this cheesecake to another level with it sweet crunchy ingredients.

Cheesecake is real comfort food. Serving this to company, family or friends will guarantee you rave reviews. It is a dessert that so many people adore, young and old. With its&rsquo wonderful pumpkin pie spices, it is perfect for Thanksgiving and Christmas!!

I love a streusel topping, one of my favorites on a loaf or a muffin, and now on this lovely luscious cheesecake. You also don&rsquot have to worry about the top cracking with this topping, no one will ever see it. It is cooked in a water bath through which does allow for minimal cracking.

This is a nice and tall delicious cheesecake. One that will fill your springform pan! Don&rsquot just take a small slice because you will be back for another one, guaranteed!!