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Pumpkin Caramel Cheesecake Bars with a Streusel Topping Recipe

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4.3 from 13 reviews

Deliciously rich Pumpkin Caramel Cheesecake Bars featuring a spiced pumpkin cheesecake layer atop a cinnamon graham cracker crust, topped with a buttery oat streusel and drizzled with salted caramel for the perfect balance of fall flavors and indulgent texture.

Ingredients

Crust

  • 12 sheets cinnamon graham crackers, crumbled
  • 1/4 cup dark brown sugar
  • 8 tablespoons unsalted butter, melted

Cheesecake

  • 4 (8-ounce) packages cream cheese, at room temperature
  • 1-1/2 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 (15-ounce) can pumpkin (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice

Streusel and Topping

  • 1 cup dark brown sugar, firmly packed
  • 1 cup flour
  • 1/2 cup quick oats
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons unsalted butter, softened
  • 2 teaspoons vanilla extract
  • Salted or plain caramel sauce to top bars

Instructions

  1. Prepare Cream Cheese and Oven: Ensure cream cheese is left at room temperature for at least one hour before starting to achieve a smooth, creamy texture. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal of bars.
  2. Make the Crust: In a bowl, mix together crumbled cinnamon graham crackers, dark brown sugar, and melted butter until a thick dough forms. Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove from oven and let cool.
  3. Mix Plain Cheesecake Layer: In a separate bowl, beat room-temperature cream cheese, granulated sugar, salt, and vanilla extract with a hand mixer until completely smooth and creamy. Add eggs one at a time, beating well after each addition to incorporate fully.
  4. Divide Cheesecake Mixture: Remove half of the cheesecake batter and pour it evenly over the cooled crust in the baking pan.
  5. Prepare Pumpkin Cheesecake Layer: To the remaining cheesecake mixture, add pumpkin puree, ground cinnamon, and pumpkin pie spice. Stir gently until fully combined, taking care not to disturb the plain cheesecake layer in the pan.
  6. Layer Pumpkin Mixture: Carefully pour the pumpkin spiced cheesecake mixture on top of the plain cheesecake layer, trying to keep the layers distinct. Bake the layered cheesecake at 350°F for 30 minutes.
  7. Make Streusel Topping: In the same bowl used for the crust, combine dark brown sugar, flour, oats, and ground cinnamon. Cut softened butter into small cubes, avoiding melting it entirely. Add butter and vanilla extract to the dry ingredients and mix using a pastry cutter or hands until crumbly and well combined.
  8. Add Streusel and Continue Baking: Sprinkle the streusel topping evenly over the pumpkin cheesecake layer. Return the pan to the oven and bake for an additional 25–30 minutes, or until the cheesecake is set and the streusel topping is golden.
  9. Cool and Chill: Allow the cheesecake bars to cool at room temperature for about one hour. Then transfer to the refrigerator and chill for 1–2 hours to firm up completely.
  10. Slice and Serve: Use a hot, sharp knife to cut bars directly from the fridge. To ensure clean cuts, run the knife under hot water and wipe it dry between slices. Top each cheesecake bar generously with your choice of salted or plain caramel sauce before serving.

Notes

  • Make sure cream cheese is at room temperature to avoid lumps and ensure a smooth cheesecake texture.
  • Do not confuse canned pumpkin puree with pumpkin pie filling; the latter contains added spices and sugars.
  • If you don't have quick oats, you can substitute with regular rolled oats but the texture might be slightly different.
  • Use a sharp, hot knife for clean slices and wipe between cuts to avoid crumbling.
  • Leftovers should be stored in the refrigerator and can be kept well for up to 4 days.
  • For an extra festive touch, sprinkle a pinch of sea salt over the caramel topping.

Find it online: https://glowcooks.com/pumpkin-caramel-cheesecake-bars-with-a-streusel-topping-recipe/