These Pumpkin Cheesecake Streusel Bars start with a delicious cinnamon graham cracker crust then have two layers of cheesecake and then are finished off with a yummy streusel topping.
I’m back! I hope you all had a great week last week, I sure did. It’s been so much fun having my son back home after two years. The time honestly flew by. I know most moms who have sent their sons or daughters on missions probably think I’m crazy to say that. But it really did fly by for me and even more so for Zach. It’s been so fun baking and cooking for him these last few days. He loved it in Peru, but would always tell me in his emails how much he missed my cooking and treats. But he came home with a little rice pouch as he calls it, and keeps telling me he’s never going to lose it if I don’t stop baking. Telling me to stop baking, is like telling me to stop breathing. It’s just not going to happen, sorry Zach!
These Pumpkin Cheesecake Streusel Bars are so crazy delicious! I think this is my new favorite pumpkin dessert, at least for this week anyway. They start with a cinnamon graham cracker crust, then a cheesecake layer followed by a pumpkin cheesecake layer and then topped with a buttery, cinnamon streusel topping. And if that wasn’t enough for you, then you can finish them off with a drizzle of salted caramel. They are just ridiculously good.
To say these were a hit at my house would be a huge understatement. There really are no words to describe how insanely good these are. Parker had one for breakfast the other day (he’s no dummy!). We all LOVED them! There might have been a few tears shed when the last one was eaten. I guess I’ll just have to make them again. . . . .(sigh!)
- Crust:
- 1 1/2 cups ( about 10 full crackers) cinnamon graham cracker crumbs
- 1/4 cup white sugar
- 1 tablespoon brown sugar
- 6 tablespoons butter , melted
- Cheesecake:
- 2 packages (8 ounces each) cream cheese, at room temperature
- 1/2 cup + 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 heaping cup canned pumpkin
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- Streusel and Topping:
- 1/2 cup brown sugar , packed
- 1/2 cup white flour
- 1/4 cup quick cooking oats
- 1/4 teaspoon cinnamon
- 1/4 cup butter , softened (not fully melted)
- 1 teaspoon vanilla extract
- Salted or plain caramel to top bars with
-
Preheat the oven to 350 degrees F. Lightly spray an 8 x 8 baking pan. Set aside.
-
In a medium bowl, combine the crust ingredients and mix until well combined. Press evenly into the bottom of the 8 x 8 baking pan. (Save the bowl to mix the streusel in, no need to wash it out)
-
In another bowl, combine the cream cheese, sugar, and vanilla. Beat with a hand or electric mixer until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
-
Remove 1 1/2 cups of this cream cheese mixture and spread it evenly over the prepared crust.
-
Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and mix until well combined.
-
Pour the cream cheese pumpkin layer on top of the plain cheesecake layer and carefully spread evenly on top.
-
To make the streusel combine all the ingredients in the bowl used for the crust. Mix until well combined. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer. (I like to take some of it and squeeze it in my hand to make some bigger clumps of it)
-
Place in the oven and bake for 50-55 minutes or until the cheesecake has set.
-
Allow to cool for about an hour and then place in the fridge for at least 2 hours.
-
Drizzle each bar with caramel sauce if desired.
Recipe Source: Chelsea’s Messy Apron
Leave a Reply