Let’s just keep this train rolling, shall we?
Why You Should Make Pumpkin Cheesecake Bars
These pumpkin bars have a cheesecake-like filling and a crunchy streusel topping. Don’t wait for Thanksgiving to make them. They’re a great dessert all season long! I love adding a streusel topping to my dessert bars whenever I have the opportunity. This streusel is so simple and adds another layer of texture to the smooth pumpkin and cream cheese filling.
How to Make the Best Pumpkin Cheesecake Bars
Make sure to let your cream cheese soften to room temperature. This helps it blend smoothly with the other ingredients. If your cream cheese was still a little cool and you notice some lumps in the filling, push the mixture through a mesh strainer before you pour the mix over the graham cracker crust. For more information on graham cracker crusts, see this post! If you are feeling extra decadent, top these with caramel sauce. The bars are great on their own, but the caramel takes them up a notch. Enjoy!
What Type of Pumpkin Do You Use?
Pumpkin purée is sold in cans in seasonal sections during the fall. They’re also sometimes shelved with canned fruit or canned vegetables. They usually come in 15 or 29 ounce cans. Be sure to read the label and get 100% pumpkin, not pumpkin pie filling (which is already sweetened and seasoned). You an also use your own homemade pumpkin purée. Start by cutting a pie or sugar pumpkin (the cute small ones, not your large Halloween carving kind) in half and remove the seeds. Roast the halves (cut side down) on a baking sheet in a 400°F oven for about 40 minutes, until you can easily pierce the skin with a fork. Scoop out the flesh and process in a blender or food processor. You can store the pumpkin purée for later. Even the smaller can of pumpkin will be too much for this recipe, so we’ve complied a list of recipes to use up leftover pumpkin purée.
How to Store Pumpkin Cheesecake Bars
You can make these pumpkin cheesecake bars a day ahead and leave out on the counter overnight. For longer storage, put them in an airtight container and store in the refrigerator for up to 3 days. These bars can also be frozen. Refrigerate them first. Then, once they have firmed up, you can wrap them in plastic wrap and freeze them in an airtight container. Alternately, you can cut them into bars, and wrap them individually for easier defrosting later. To thaw, let the cheesecake bars sit at room temperature.
More Pumpkin Dessert Recipes to Try!
Pumpkin Cheesecake Pumpkin Cookies Gluten-Free Pumpkin Cupcakes Pumpkin Pie Bars With Candied Ginger Whipped Cream Chocolate Chip Pumpkin Bread
1 1/2 cups graham cracker crumbs (See recipe note) 1/4 cup white sugar 6 tablespoons regular salted butter, melted and cooled slightly so no longer hot 1/4 teaspoon cinnamon or pumpkin pie spice
Streusel topping:
1/2 cup brown sugar 1/2 cup all-purpose flour 1/4 cup old-fashioned rolled oats 4 tablespoons regular salted butter, at room temperature 1/4 teaspoon pumpkin pie spice
Pumpkin filling:
2 (8-ounce) packages cream cheese, softened to room temperature 2/3 cup sugar 1 teaspoon vanilla extract 2 large eggs, at room temperature 2/3 cup pumpkin puree (not pumpkin pie filling) 2 teaspoons pumpkin pie spice
To serve:
Caramel sauce, homemade or store-bought, optional Whipped cream, optional
Slice and serve with caramel sauce drizzled over the top and whipped cream, if desired. Bars will keep, refrigerated, for about a week.
