Pumpkin Cheesecake Streusel Bars

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These Pumpkin Cheesecake Streusel Bars are the perfect Fall treat. Creamy pumpkin cheesecake atop a buttery shortbread crust and then topped with a cinnamon pecan streusel topping. 

These Pumpkin Cheesecake Streusel Bars are the perfect Fall treat. Creamy pumpkin cheesecake atop a buttery shortbread crust and then topped with a cinnamon pecan streusel topping.

A couple of weeks ago, pumpkin had yet to make it to the blog. But I have quickly made up for that. These Cake Batter Pumpkin Pancakes have made multiple appearances at our house this season and I don’t even need to tell you how divine these Pumpkin Crumb Doughnuts are. Then I switched the pumpkin gear over to healthy with these Healthy Pumpkin Cranberry Muffins. Today I am sharing these amazing Pumpkin Cheesecake Streusel Bars!

These Pumpkin Cheesecake Streusel Bars are the perfect Fall treat. Creamy pumpkin cheesecake atop a buttery shortbread crust and then topped with a cinnamon pecan streusel topping.

Cheesecake is one of my favorite desserts! I absolutely love it in almost any flavor, but Pumpkin Cheesecake really has my heart…or at least a nice chunk of my thighs! These bars have all the flavors I love most about fall. Spicy cinnamon, nutty pecans, creamy pumpkin cheesecake, and a decadent buttery shortbread crust. It is pure bliss!

These Pumpkin Cheesecake Streusel Bars are the perfect Fall treat. Creamy pumpkin cheesecake atop a buttery shortbread crust and then topped with a cinnamon pecan streusel topping.

You could easily swap out a graham cracker crust for the shortbread but I was really craving that buttery goodness that you can only get from shortbread. Have you ever made shortbread before? It is really simple. It’s just butter, confectioners sugar, and flour. This recipe is impossible to mess up. The only thing you need to make sure of is that you don’t overcook the crust. You’ll want to bake the shortbread until it is set but not browned, about 20 minutes.

These Pumpkin Cheesecake Streusel Bars are the perfect Fall treat. Creamy pumpkin cheesecake atop a buttery shortbread crust and then topped with a cinnamon pecan streusel topping.

Making cheesecake into bars is really simple. You don’t even need a springform pan! Now cheesecake often gets cracks in it. This is really common so I have a few steps to make that a little simpler. Instead of submerging the pan into a water bath like I do with most cheesecakes, I just place a pan of water on the rack below the cheesecake bars. The steam from the water helps the cheesecake to cook evenly. The second step is to leave the cheesecake in the oven for 15 minutes with the door closed after it has finished baking. After, prop open the oven door halfway and let it cool for another 30 minutes. Cheesecake needs to cool gradually, without a sudden change in temperature. But just know that even if you do get a few cracks, the pecan streusel will be covering it and no one will even know. 😉

Enjoy!


5.0 from 1 reviews
Pumpkin Cheesecake Streusel Bars
 
Prep time
Cook time
Total time
 
These Pumpkin Cheesecake Streusel Bars are the perfect Fall treat. Creamy pumpkin cheesecake atop a buttery shortbread crust and then topped with a cinnamon pecan streusel topping.
Author:
Serves: 40 Small Squares
Ingredients
  • Shortbread Crust-
  • 1 ½ Cup All Purpose Flour
  • ½ Cup Cornstarch
  • 1 Cup Powdered Sugar
  • ½ Teaspoon Salt
  • 1 Cup Butter (2 Sticks), very cold and cut into small pieces
  • Pumpkin Cheesecake Filling:
  • 2 (8 oz.) Cream Cheese Packages, room temperature
  • 1 ½ Cups Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 3 Eggs
  • 1 Cup Pumpkin Puree
  • 1 Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • Pecan Streusel Topping:
  • 1 Cup All-purpose Flour
  • 1 Cup Brown Sugar, firmly packed
  • 1 Cup Pecans, coarsely chopped
  • ½ Cup Oats
  • ½ Teaspoon Cinnamon
  • 8 Tablespoons Butter, softened
Instructions
  1. Shortbread Crust-
  2. Preheat the oven to 350°. Line a 9 x 13 pan with foil making sure that the foil overlaps the edges as this will help remove the bars from the pan. Spray with nonstick cooking spray. Set aside. In a medium sized bowl combine the flour, cornstarch, powdered sugar and salt.
  3. Using a pastry blender or two forks, cut in the cold butter pieces into the flour mixture. Press the flour mixture into the prepared pan using your fingers to press firmly to form an even layer. Bake for 22-25 minutes or until set but not golden brown. Meanwhile, prepare the cheesecake filling.
  4. Pumpkin Cheesecake Filling:
  5. In a large mixing bowl, combine the cream cheese, sugar and vanilla extract. Beat with an electric mixer until fluffy, about 2-3 minutes. Add in the eggs, one at a time. Next add the pumpkin puree, cinnamon and nutmeg. Set mixture aside while you prepare the streusel topping (see below).
  6. Once the streusel topping is prepared, pour the cheesecake filling over the shortbread crust. Cover the cheesecake filling with the streusel topping. Place a roasting pan or another 9x13 pan filled half full with water in the oven on the middle-lower rack. Place the cheesecake bars on the middle rack directly above. Bake for 55 minutes then turn off the oven and leave the oven door closed for an additional 10 minutes. Then prop open the oven door about halfway and allow the cheesecake to cool for another 20 minutes. Finally, remove from the oven and allow the cheesecake bars to cool completely. Refrigerate bars 2-4 hours before cutting into squares and serving.
  7. Pecan Streusel Topping:
  8. In a bowl combine the flour, brown sugar, pecans pieces, oats, cinnamon and butter. I just mix it all together with my hands until it resembles wet sand.

Want MORE Pumpkin?! 

These Pumpkin Spice Monster Cookies are chewy on the inside and crisp on the edges. Filled with peanut butter chips, pumpkin spice M&M’s® and lots of oatmeal. These are sure to have a short life in the cookie jar!

Pumpkin Spice Monster Cookies 

These Pumpkin Crumb Doughnuts are the perfect fall treat! With just 3 ingredients, these doughnuts come together in minutes. After baking, they are coating in a thick copycat krispy kreme glaze and tossed in a cinnamon crumb coating.

Pumpkin Crumb Doughnuts 

These sweet Cake Batter Pumpkin Pancakes are super moist and are loaded with sprinkles. Serve these pancakes with a big helping of thick maple syrup for the perfect fall breakfast treat!

Cake Batter Pumpkin Pancakes 

These Healthy Pumpkin Cranberry Muffins have all the flavors of fall without the guilt. Coconut oil, oat flour, and a little sweetness from the cranberries make these a perfect breakfast!

Healthy Pumpkin Cranberry Muffins

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Comments

    • Mariah Mercurio says

      Yes I did! Nick’s grandma (sweetest woman ever) called and told me a few days ago! Now I am stocking up too!

  1. says

    Wow! It seems like you are fully immersed into the fall spirit and on a pumpkin rampage. But that’s A-OK with me because you brought us these lovely pumpkin streusel bars. From the shortbread to the cheesecake, and streusel. . .I’m loving everything about these divine treats.

  2. says

    I don’t know if I could wait that long for these to cool! And great tips… I had no idea about the oven door trick! And PLEASE tell me you are bringing these with you to Chopped…its torture teasing this soon to be mama!

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