Pin If you love all things pumpkin and crave a creamy fall dessert with a touch of crunch, these pumpkin cheesecake bars with pecan streusel were made for you They combine the coziness of spiced pumpkin cheesecake with the satisfaction of a buttery graham crust and an irresistible nutty topping Friends always ask for the recipe after trying these at my autumn get togethers and my family practically races to the fridge for leftovers the next day
When I first baked these on a rainy October afternoon the aroma filled the house and turned an ordinary day into something special Now they are a must bake every pumpkin season
Ingredients
- Graham cracker crumbs: Classic base for cheesecake bars adds sweet flavor and subtle crunch Choose fresh packages for the best texture
- Granulated sugar: Sweetens the crust and cheesecake layer look for fine white granules for even mixing
- Ground cinnamon: Essential autumn spice in the crust filling and streusel choose true cinnamon for warmth
- Unsalted butter: Rich flavor for crust and topping opt for high quality European butter for even more depth
- Cream cheese: Main component of the cheesecake layer go for full fat bricks for creaminess and avoid whipped tub varieties
- Large eggs: Bind the cheesecake filling together always use fresh eggs for optimal texture
- Pure vanilla extract: Enhances depth in the cheesecake layer use real vanilla not imitation
- Canned pumpkin puree: Gives the bars their signature pumpkin flavor check the label to ensure you have pure pumpkin not pie filling
- Ground ginger nutmeg cloves: Foundational pumpkin pie spices for warmth and aroma use fresh ground spices for fullest flavor
- Salt: Balances sweetness and brings out all the flavors a tiny bit goes a long way
- All purpose flour: Lightens the pecan streusel only scoop with a dry measure for best results
- Light brown sugar: Adds gentle caramel notes to the streusel press to pack before measuring for accuracy
- Cold cubed unsalted butter: Gives streusel its crumbly texture keep it very cold for the best crumble
- Chopped pecans: Bring crunch and toasty nut flavor to the topping look for pecan halves with no bitterness
Instructions
- Preheat and Prepare Pan:
- Set your oven temperature to 350 degrees F which allows for even baking and a gentle setting of the cheesecake Line a nine by thirteen inch baking pan with parchment leaving some overhang to easily lift the bars later
- Make the Graham Crust:
- In a medium mixing bowl combine graham cracker crumbs sugar and cinnamon Using a fork add in the melted butter and mix until every crumb looks moistened Press the mixture down very firmly and evenly into your lined pan making sure there are no loose spots Bake the crust for eight minutes then remove and cool for a few minutes This creates a sturdy layer so your cheesecake will not fall apart
- Prepare Cheesecake Layer:
- In a large bowl use an electric mixer or stand mixer to beat the cream cheese and sugar until completely smooth and creamy This is your moment for super silky texture Add eggs one at a time mixing fully after each Add vanilla pumpkin puree cinnamon ginger nutmeg cloves and salt Continue beating until the mixture looks thick and has no lumps
- Assemble the Cheesecake Bars:
- Pour the creamy pumpkin filling onto your cooled graham crust Smooth the surface with a spatula so every bite has an even layer
- Craft the Pecan Streusel:
- Grab a medium bowl and mix the flour brown sugar cinnamon and salt Add the cold cubed butter and use a pastry cutter or your fingertips to rub it into the dry mix until it is crumbly but still a bit chunky Stir in your chopped pecans which should be fresh and fragrant
- Top and Bake:
- Sprinkle the pecan streusel evenly over the cheesecake mixture making sure no spots are missed Slide the pan into the oven and bake for forty to forty five minutes until the center is mostly set with a slight wobble and the topping is crisp and golden
- Cool and Chill:
- Cool the bars completely in the pan For best slicing and the creamiest set refrigerate for at least three hours before removing from the pan
- Slice and Serve:
- Lift the chilled bars out using the parchment handles Place on a board and slice into sixteen perfect squares Enjoy them cold for the smoothest cheesecake texture
Pin I absolutely love the topping with toasted pecans The aroma brings back memories of Thanksgiving mornings when I would sneak a warm piece before anyone else was awake Now baking these means autumn has truly arrived in my house
Storage Tips
Store your pumpkin cheesecake bars in an airtight container in the fridge They will stay fresh for four to five days For longer storage freeze the sliced bars between sheets of parchment paper and pop them into zip bags Thaw overnight in the fridge when ready to serve
Ingredient Substitutions
No graham crackers Use gingersnap cookies for a spicy twist or vanilla wafers for a lighter touch Out of pecans Walnuts or almonds can be swapped in Cream cheese is essential but a lactose free block can work in a pinch
Serving Suggestions
These bars taste wonderful just as they are For a prettier plate add a dollop of whipped cream or a sprinkle of more cinnamon Pair with pumpkin spice coffee chai latte or classic black tea for a full autumn experience
Cultural and Historical Context
Pumpkin and cream cheese desserts have roots in American holiday traditions spanning Thanksgiving tables and potlucks across generations Pumpkin cheesecake has gained a devoted following as a modern riff on pumpkin pie and these bars offer all those beloved flavors in a portable treat
Seasonal Adaptations
Use freshly roasted pumpkin instead of canned if you have an autumn bounty Add a hint of orange zest to the cheesecake layer for brightness Toast the pecans for extra depth before folding into the streusel
Success Stories
Readers write that these bars are now their go to for Halloween parties and office potlucks I have had friends ask for leftovers so they can nibble on these with morning coffee They seem to vanish whenever I bring a batch to any gathering
Freezer Meal Conversion
Cool the bars completely before freezing For make ahead entertaining slice and separate layers with parchment so they do not stick together Thaw gently in the refrigerator and serve chilled even months later
Pin The gently spiced pumpkin and creamy cheesecake layers make these bars a truly comforting dessert Try sharing them at your next gathering and watch them disappear in no time
Recipe FAQ
- → What type of crust is used?
A graham cracker crust mixed with sugar, cinnamon, and melted butter creates a flavorful base.
- → How is the pumpkin flavor added?
Pumpkin puree is blended into the cheesecake layer with warm spices like cinnamon, ginger, nutmeg, and cloves.
- → What makes the streusel topping crunchy?
Chopped pecans combined with flour, brown sugar, cinnamon, and cold butter create a crumbly, crunchy topping.
- → Can I use a different crust?
Yes, try swapping graham crackers for gingersnap crumbs for a spicier flavor base.
- → How many servings does this make?
This batch yields 16 bars, making it perfect for sharing or enjoying as individual treats.
- → How should the bars be served?
Slice and serve chilled, optionally topped with whipped cream for extra indulgence.