Pumpkin Cheesecake Streusel Bars
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Pumpkin Cheesecake Streusel Bars
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These Pumpkin Cheesecake Streusel Bars feature a gingersnap cookie crust, a creamy pumpkin cheesecake filling, and are topped with a delicious streusel topping!
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Ingredients
For the gingersnap crust:
- 1 and 1/4 cups gingersnap cookie crumbs
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
For the pumpkin cheesecake filling:
- 1 (8-ounce) package cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 large eggs, room temperature
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup old fashioned rolled oats
- 1/4 teaspoon cinnamon
- pinch of salt
- 1/4 cup unsalted butter, cold and cubed
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Instructions
To make the gingersnap crust:
- Preheat oven to 325°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal, and set aside.
- Combine the gingersnap crumbs, melted butter, and granulated sugar in a medium sized mixing bowl and mix until fully combined. Scoop the mixture into the prepared baking pan and firmly press it down into one even layer. Bake at 325°F for 10 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F to bake the cheesecake.
To make the pumpkin cheesecake filling:
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the sugar, pumpkin puree, vanilla extract, and pumpkin pie spice and mix until fully combined. Add in the eggs, one at a time, and mix on low speed until just combined. Pour the cheesecake filling on top of the crust and spread it out into one even layer.
To make the streusel topping:
- Add the flour, brown sugar, oats, cinnamon, and salt to a medium sized mixing bowl until well combined. Add in the cubed butter and cut it into the mixture using a pastry cutter or fork until you have coarse crumbs. Evenly spread the topping on top of the cheesecake filling.
- Return the cheesecake back to the oven and bake at 325°F for about 35 minutes or until the top of the cheesecake is set. Remove the cheesecake from the oven and transfer to a wire rack to cool for at least one hour, then cover and transfer to the refrigerator for 2-3 hours or until completely chilled.
- Remove the bars from the pan, slice into bars, and enjoy!
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