Pumpkin Cheesecake Bars Pecan Streusel (Print)

Rich pumpkin cheesecake bars layered over buttery crust and finished with crunchy pecan streusel topping.

# Components:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon ground cinnamon
04 - 1/2 cup unsalted butter, melted

→ Cheesecake Layer

05 - 16 ounces cream cheese, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1 cup canned pumpkin puree
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon ground cloves
14 - 1/4 teaspoon salt

→ Pecan Streusel

15 - 1/2 cup all-purpose flour
16 - 1/3 cup packed light brown sugar
17 - 1/2 teaspoon ground cinnamon
18 - 1/4 teaspoon salt
19 - 1/4 cup unsalted butter, cold and cubed
20 - 3/4 cup chopped pecans

# Method:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - Combine graham cracker crumbs, granulated sugar, and ground cinnamon in a medium bowl. Stir in melted butter until mixture is evenly combined. Press crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes. Remove from oven and allow to cool slightly.
03 - In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract, pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until completely incorporated.
04 - Pour the cheesecake mixture over the slightly cooled crust and smooth the surface with a spatula.
05 - In a medium bowl, whisk together all-purpose flour, light brown sugar, ground cinnamon, and salt. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs. Stir in chopped pecans.
06 - Sprinkle the pecan streusel evenly over the cheesecake layer. Bake for 40 to 45 minutes or until the center is just set and the streusel has turned golden brown.
07 - Cool the bars completely in the pan. Transfer to the refrigerator and chill for at least 3 hours before slicing.
08 - Using the parchment paper overhang, lift the bars from the pan and cut into 16 equal portions. Serve chilled.

# Expert Advice:

01 -
  • Uses easy to find ingredients from your pantry or grocery store
  • Perfectly layered with creamy cheesecake and a crisp nutty crumble
  • Great for sharing at parties or enjoying after dinner with coffee
  • Chills beautifully so you can make ahead for gatherings
  • The contrast of cinnamon spice and tangy cream cheese is just dreamy
02 -
  • Packed with warming spices and fiber from the pumpkin
  • This dessert keeps for days in the fridge without losing flavor or texture
  • You can freeze individual bars for up to two months
03 -
  • Do not rush cooling or chilling time It is crucial for the best cheesecake texture
  • Always use full fat brick style cream cheese for the creamiest results
  • If you are after extra crunch and nutty aroma toast the pecans in a dry skillet before adding to the streusel

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