Recipes

Pumpkin Caramel Cheesecake Bars with Streusel Topping

By  | 

We hate spam too, we'll never share your email address

 

 

Food blogger and recipe creator Chelsea Lords of chelseasmessyapron.com came up with these Pumpkin Caramel Cheesecake Bars with Streusel Topping after she found herself short on apples for an apple streusel dessert recipe. It made for a delicious, crumbly fall dessert.

Pumpkin Caramel Cheesecake Bars with Streusel Topping

pumpkin

Photo: chelseasmessyapron.com

INGREDIENTS:

Crust

  • 1 and 1/2 cups cinnamon graham cracker crumbs
  • 1/4 cup white sugar
  • 1 Tbsp. brown sugar
  • 6 Tbsp. butter, melted

Filling

  • 2 (8 oz) pkg. cream cheese
  • 1/2 cup + 2 Tbsp. white sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling)
  • 1/2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice

Topping

  • 1/2 cup brown sugar, packed
  • 1/2 cup white flour
  • 1/4 cup quick cooking oats
  • 1/4 tsp/ cinnamon
  • 1/4 cup butter, softened (not melted)
  • 1 tsp. vanilla extract

Optional: Caramel topping

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees. Line an 8 x 8 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 8 x 8 baking pan.
  3. In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture) sugar, 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. Remove 1 and 1/2 cups of this mixture and pour on top of the prepared crust.
  5. Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
  6. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake.
  7. In the same bowl you used for the crust, stir together the brown sugar, white flour, quick cooking oats, and cinnamon. Add in the butter and vanilla and mix together until well combined. Avoid melting the butter entirely as it makes the streusel too wet. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
  8. Place in the oven and bake for 50-55 minutes or until the cheesecake has set.
  9. Allow to cool for about an hour and then place in the fridge for 1-2 hours.

Optional: Top bars with caramel topping drizzle.