The Best Pumpkin Cheesecake Streusel Bars

The BEST pumpkin cheesecake bars — a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel and caramel sauce. These famous pumpkin cheesecake bars are sure to be a smash hit wherever you serve them!


You’ll Need:

Crust

  • 12 full sheets cinnamon graham cracker crumbs
  • 1/4 cup dark brown sugar
  • 1/2 cup (8 tablespoons) unsalted butter, melted

Cheesecake

  • 4 packages (8 ounces each) full fat cream cheese, at room temperature
  • 1 and 1/2 cups white sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice

Streusel and Topping

  • 1 cup dark brown sugar, packed
  • 1 cup white flour
  • 1/2 cup quick cooking oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened (not melted)
  • 2 teaspoons vanilla extract
  • Salted or plain caramel to top bars with

Instructions:


  1. Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
  2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9 x 13 pan. Bake for 8 minutes, remove, allow to cool.
  3. In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking) sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
  4. Get full recipe==>>chelseasmessyapron.com

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