Description
Indulge in the cozy essence of autumn with these decadent pumpkin cheesecake bars. Featuring a cinnamon graham cracker crust, a velvety pumpkin-spiced cheesecake layer, and a buttery, crunchy oat-flecked streusel topping, these bars are the perfect crowd-pleasing dessert. They offer a sophisticated balance of creamy and crunchy textures without the technical difficulty of a traditional water-bath cheesecake.
Ingredients
12 sheets cinnamon graham crackers, crushed into fine crumbs
1/4 cup dark brown sugar, firmly packed
8 tablespoons unsalted butter, melted
4 packages (8 ounces each) cream cheese, softened
1–1/2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs
1 can (15 ounces) pure pumpkin puree
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup unsalted butter, chilled and cubed
1/2 cup dark brown sugar
Instructions
Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
Combine graham cracker crumbs, 1/4 cup brown sugar, and melted butter; press firmly into the pan and bake for 10 minutes.
Beat cream cheese, granulated sugar, salt, and vanilla until smooth.
Add eggs one at a time, mixing until just combined.
Remove 1/3 of the batter and mix with pumpkin puree, cinnamon, and pumpkin pie spice.
Pour half of the plain cheesecake batter over the crust, followed by the pumpkin layer, then the remaining plain cheesecake batter; swirl gently with a knife.
Mix the flour, oats, chilled butter, and brown sugar until crumbly; sprinkle over the cheesecake batter.
Bake for 45-50 minutes until the edges are set and the center slightly wobbles.
Cool completely at room temperature, then refrigerate for at least 4 hours before cutting into bars.
Notes
Ensure all ingredients are at room temperature to avoid lumps in the cheesecake filling. You can drizzle a non-alcoholic salted caramel sauce over the top before serving for extra richness.
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg