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