Dessert

Pumpkin Cheesecake Bars with Streusel Recipe

ByAndria Russo December 5, 2025December 5, 2025

Introduction

These Pumpkin Cheesecake Bars with Streusel are a perfect blend of creamy, spiced pumpkin filling atop a crunchy graham cracker crust with a buttery oat streusel topping. Ideal for autumn gatherings or whenever you crave a cozy, sweet treat.

The image shows a square cake slice with four clear layers stacked on top of each other. The bottom layer is dark brown with a dense texture, the second layer is light brown and looks smooth and slightly firm, the third layer is thick and white, looking airy and creamy, while the top layer is crumbly with small, uneven brown bits scattered all over. The cake slice is placed on a white marbled surface, and the lighting highlights the soft and crumbly textures on the top versus the firm layers below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
8 oz cream cheese, softened
1 cup canned pumpkin puree
⅔ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ cup all-purpose flour
¼ cup rolled oats
¼ cup unsalted butter, cold and cubed
¼ cup brown sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the bars.
Step 2: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice. Mix until fully combined and smooth.
Step 4: Pour the pumpkin cheesecake filling evenly over the crust in the pan.
Step 5: In a separate bowl, combine the flour, rolled oats, cold cubed butter, and brown sugar for the streusel topping. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture is crumbly and coarse.
Step 6: Sprinkle the streusel topping evenly over the cheesecake filling.
Step 7: Bake in the preheated oven for 45 minutes, or until the center is set and the top is lightly golden.
Step 8: Remove from oven and let cool completely at room temperature. Then refrigerate for at least 2 hours to fully set before slicing into bars.

Tips & Variations

For extra flavor, add a pinch of cinnamon to the crust mixture.
Use a mix of oats and chopped nuts like pecans or walnuts in the streusel for added texture.
Allow the bars to chill overnight for the best firmness and flavor development.

Storage

Store the pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days. To reheat, bring to room temperature or warm gently in the microwave for about 10 seconds—though they are best enjoyed chilled.

How to Serve

The image shows a square dessert with four clear layers. The bottom layer is dark brown, looking soft and rich, like a chocolate cake base. Above that is a thick orange layer, smooth and dense, resembling pumpkin or sweet potato filling. Next is a thick white layer that looks creamy and fluffy, like whipped cream or a soft frosting. The top layer is crumbly and light brown, with small pieces scattered unevenly, looking like a streusel or crumb topping. The dessert sits against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree fresh pumpkin first. Make sure it’s smooth and well-drained to match the consistency of canned pumpkin puree for the best results.

Can these bars be frozen?

Absolutely. Wrap the bars tightly in plastic wrap and foil or place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.