Pumpkin Crumble Cheesecake Bars are an irresistible fall treat with a graham cracker crust, pumpkin cheesecake filling, and a crumble topping!
Oh, hello October 1! I can’t believe how FAST September flew by, but I think that now it’s officially pumpkin season. I know Starbucks has been serving PSL’s for weeks now and I already posted some pumpkin goodies this year but let’s just make it official now, mmk?
And what better way to celebrate than Pumpkin Crumble Cheesecake Bars?! I could honestly take or leave pumpkin pie but give me a slice of pumpkin cheesecake and I am here for it.
How to Make Pumpkin Crumble Cheesecake Bars
These Pumpkin Crumble Cheesecake Bars are pretty darn special, too. They start out with a buttery graham cracker crumb crust. Can’t go wrong with a graham cracker crust!
They are topped with a simple but divine pumpkin cheesecake layer. It’s a combination of cream cheese, pumpkin puree, sugar, eggs, and pumpkin spices.
I could’ve stopped there but I just *had* to add a crumb topping. Even as someone who really dislikes making crumb toppings, I definitely think it is worth the extra work in these bars!
To top everything off, these bars are served with warm caramel sauce. DROOL!
These bars are perfect for any fall occasion! Whether it’s a fall dinner you’re hosting or invited to, Thanksgiving, or just because – these will be a hit!
Like this recipe? Check these out, too:
Swirled Pumpkin Cheesecake Bars from The Novice Chef
Pumpkin Crumb Cheesecake BarsPrint Pin Rate
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 11 sheets)
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
For the Pumpkin Cheesecake:
- 16 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
For the Crumb Topping:
- 1/2 cup butter, melted and cooled for ~10 minutes
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup oats
- 1 tsp pure vanilla extract
- Caramel Sauce
To Make the Crust:
- Preheat the oven to 350 degrees F.
- Line a 9x9" baking dish with foil and spray with cooking spray.
- In a bowl, combine the crust ingredients and stir well to combine.
- Press the crust mixture on the bottom of the prepared baking dish.
- Bake in the preheated oven for 8-10 minutes, until the edges are golden.
- Set aside to cool slightly.
To Make the Cheesecake:
- Meanwhile, make the cheesecake.
- In a medium/large bowl with an electric mixer, beat together the cream cheese and sugar.
- Add the eggs, one at a time, scraping down the edges as you go and beating to combine completely.
- Add the vanilla and pumpkin puree, and beat well to combine.
- Add the cinnamon, nutmeg, ginger, cloves, and salt, and stir well to combine.
- Pour cheesecake mixture over the crust.
- Bake in the preheated oven for 30 minutes. Note: you will now make the crumb topping and add it after the cheesecake has baked for 30 minutes, and then continue baking.
To Make the Crumb Topping:
- In a small bowl, combine the butter, brown sugar, flour, oats, and vanilla.
- Evenly sprinkle the crumb topping over the partially baked cheesecake.
- Continue baking the cheesecake for 25-30 more minutes, until the cheesecake has set. This can be difficult to know when, as the middle will still jiggle a little, but the top of it should be set and not gooey.
- Cool for 1 hour at room temperature and then continue cooling in the refrigerator for 1-2 hours.
- Cut into bars and serve topped with warm caramel sauce.