Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

StreuselAaaah…October!  The nights are getting cold,  the leaves are changing, and this week here in Denver, we had our first snow fall.  Boooo (and not the spooky ghost kind).  I love fall but I don’t like that it signifies cold weather is around the corner (or already here, apparently).  I don’t care for snow or cold.  Let’s not worry about that right now and just relish in a month of fall recipes.  How about some pumpkin mixed into cheesecake?

These cheesecake bars are a perfect combination of a layer of graham cracker crust, a layer of cheesecake, a layer of pumpkin cheesecake and the best layer on top… streusel!


I got this recipe here, head over there and check out their perfect layers in these bars.  Mine weren’t quite so clean looking but they were two distinct tasty cheesecake layers.  I didn’t really modify this recipe at all EXCEPT for one thing.  When I went to the store to buy graham cracker crumbs they were all sold out!  What to do?  Buy two pre-made graham cracker crusts that were on sale and dump those into the bottom of a greased 9 x 13 pan and squish them with a fork… Voila, an instant layer of crumbs!


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Pumpkin Cheesecake Bars

  • Author: Streusel
  • Prep Time: 1 hour + 15 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours + 15 minutes
  • Yield: 12 to 16 bars 1x


2 pre-made graham cracker crusts

32 oz. cream cheese

4 eggs

1 t. vanilla

1 c. sugar

15 oz. pumpkin puree

1/2 c. butter

1 c. flour

1/2 c. brown sugar

1 T. ground cinnamon


  1. Butter a 9 x 13 inch glass baking dish
  2. Dump the two pre-made crusts out of their aluminum pans into the baking dish.  With a fork crush the pie crust chunks into crumbs and smooth to be an even layer.
  3. Blend the cream cheese, eggs, vanilla and sugar together until creamy smooth.  I used my stand mixer with the paddle attached.
  4. Pour half of this mixture evenly over top the graham cracker crumbs.  Cover the remaining cheesecake mixture and place in the refrigerator until needed later.
  5. Place the 9 x 13 pan in the freezer for about an hour or until the cheesecake layer is solid enough that another layer can be poured onto it.
  6. While the cheesecake layer freezes make the streusel topping by combining the butter, flour, brown sugar and cinnamon in a bowl and with your hands, mix it into a fine crumble.  Set aside.
  7. Right before pulling the frozen cheesecake layer from the freezer, remove the remaining cheesecake mixture from the refrigerator and mix it with the pumpkin puree.
  8. Pre-heat the oven to 325 degrees fahrenheit.  Pull the frozen cheesecake layer from the freezer and pour the second cheesecake layer with the added pumpkin evenly over the entire 9 x 13 pan.
  9. Bake for 30 minutes and then evenly distribute the streusel on top of the cheesebake and return to the oven for another 30 minutes.
  10. Remove the cheesecake from the oven and let cool on a cooling rack until completely cool.  Serve at room temperature once cool or place in the refrigerator and serve chilled.  These bars were good for about 5 days but after day 3 the streusel lost its toothiness and became a bit “wet”.


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