Pumpkin Crumb Cheesecake Bars
Pumpkin Crumble Cheesecake Bars are an irresistible fall treat with a graham cracker crust, pumpkin cheesecake filling, and a crumble topping!
Prep Time30 minutes mins
Cook Time1 hour hr 8 minutes mins
Total Time1 hour hr 38 minutes mins
Course: Dessert
Cuisine: American
Servings: 9 servings
Calories: 654kcal
For the Crust:
- 1 ½ cups graham cracker crumbs (about 11 sheets)
- ¼ cup granulated sugar
- ½ cup butter, melted
For the Pumpkin Cheesecake:
- 16 ounces cream cheese, at room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ tsp salt
For the Crumb Topping:
- ½ cup butter, melted and cooled for ~10 minutes
- 1 cup brown sugar
- 1 cup all-purpose flour
- ½ cup oats
- 1 tsp pure vanilla extract
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!
Calories: 654kcal | Carbohydrates: 65g | Protein: 8g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 151mg | Sodium: 584mg | Potassium: 203mg | Fiber: 2g | Sugar: 44g | Vitamin A: 4545IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg