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Pumpkin Cheesecake Bars with Streusel

Cozy and delicious Pumpkin Cheesecake Bars with a buttery graham cracker crust, creamy pumpkin filling, and a crunchy streusel topping, perfect for fall celebrations.
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Préparation 30 minutes
Cuisson 45 minutes
Temps total 1 heure 15 minutes
Portions: 16 bars
Plat: Dessert, Sweet Treat
Cuisine: American, Fall
Calories: 200
Ingredients Préparation Notes

Ingrédients
  

For the crust
  • 1.5 cups graham cracker crumbs Can substitute with crushed digestive biscuits or vanilla wafer crumbs.
  • 0.25 cups granulated sugar Coconut sugar or maple sugar can be used for a natural sweetness.
  • 0.5 cups unsalted butter, melted Can replace with coconut oil or vegan butter for dairy-free.
For the filling
  • 8 oz cream cheese, softened Can substitute with vegan cream cheese for dairy-free.
  • 1 cups canned pumpkin puree Canned sweet potato puree can also be used.
  • 0.5 cups brown sugar, packed
  • 2 large eggs Flax eggs can be used as a vegan alternative.
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 0.5 cups all-purpose flour Gluten-free flour can be used for gluten sensitivity.
For the streusel topping
  • 0.25 cups rolled oats
  • 0.25 cups unsalted butter, cold and cubed
  • 0.25 cups brown sugar

Préparation
 

Preparation
  1. Preheat your oven to 350°F (175°C) while you prepare the rest of your ingredients.
  2. Line an 8x8-inch baking pan with parchment paper.
  3. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs resemble wet sand.
  4. Press the crumb mixture firmly into the bottom of the prepared baking pan.
Filling
  1. In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice. Mix until well integrated.
  2. Slowly add the all-purpose flour and mix just until combined.
  3. Pour the pumpkin cheesecake filling over the crust and spread evenly.
Streusel Topping
  1. In a separate bowl, combine the flour, rolled oats, cold cubed butter, and brown sugar. Mix until crumbly.
  2. Sprinkle the streusel mixture evenly over the cheesecake layer.
Baking
  1. Bake for about 45 minutes until the center is set but slightly jiggles.
  2. Allow to cool completely in the pan, then refrigerate for at least 2 hours.

Notes et conservation

These bars can be made in advance and stored in an airtight container in the fridge for 5-7 days, or frozen for up to 3 months.