Pumpkin Crumb Cheesecake Bars
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Pumpkin Crumb Cheesecake Bars

Prep Time30 mins
Cook Time1 hr 8 mins
Total Time1 hr 38 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake bars recipe, pumpkin cheesecake bars, pumpkin crumb cheesecake bars


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

For topping:

  • 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.
  • Enjoy!