Pumpkin Cheesecake Bars with a gingersnap crust, a silky pumpkin cheesecake filling, and a crunchy pecan streusel topping—these rich bars are a delicious way to welcome pumpkin season.
Follow me on Pinterest and Instagram for more recipes and updates!
Pumpkin lovers, rejoice. And if you’re not usually a pumpkin fan, give these a try—you might be surprised. When I came up with this recipe I figured opinions would be split: some would be thrilled the pumpkins are back, and others might grumble that it’s too early in the season. For anyone skeptical, I’ll say these are the best pumpkin bars I’ve tasted—full stop.
These bars combine contrasting textures and flavors: a gingersnap and brown sugar crust, a smooth cheesecake layer infused with pumpkin, and a pecan-oat streusel that adds a satisfying crunch. They’re straightforward to make and only require a couple of bowls, so you can get to the good part—eating—quickly.
A quick confession: I like pumpkin, but I’m not obsessed with pumpkin spice for everything. Still, if pumpkin pie is offered, I’ll usually have a slice—unless there’s cherry or apple pie available, in which case pumpkin loses out. That said, I wanted a pumpkin dessert that felt special, not just another pie. These bars are that: not bland, layered with flavor, and perfect for holiday gatherings.
They’re easy to prepare and bake up in under an hour. Below is the printable recipe; enjoy, and don’t forget to pin it for later!
Pumpkin Cheesecake Bars
Nichole
20 mins
30 mins
50 mins
12
Ingredients
- Crust:
- 2 1/2 Cups ginger snap crumbs
- 2 TBSP brown sugar
- 5 TBSP butter, melted
- Cheesecake:
- 1/2 Cup pumpkin pie filling
- 1 (8 ounce) package cream cheese, softened
- 1 Tsp vanilla
- Topping:
- 1/2 Cup pecans, chopped
- 1/2 Cup flour
- 1/2 Cup quick cooking oats
- 1/4 Cup packed brown sugar
- 1/4 Cup granulated sugar
- 1/4 Tsp cinnamon
- 1/2 Stick butter, softened
Instructions
- Preheat oven to 350°F (175°C).
- Prepare an 8×8 or 9×9 inch baking pan with foil or parchment, leaving an overhang on two sides for easy removal. Spray with non-stick cooking spray.
- Crust: In a medium bowl, combine the gingersnap crumbs, brown sugar, and melted butter. Mix until combined and press the mixture evenly into the bottom of the prepared pan.
- Cheesecake: Using a hand mixer, beat the pumpkin pie filling, softened cream cheese, and vanilla on medium speed until smooth. Pour the cheesecake mixture over the crust and spread evenly.
- Topping: In the same bowl used for the crust (for easier cleanup), mix the chopped pecans, flour, oats, brown sugar, granulated sugar, and cinnamon until combined. Add the softened butter and mix until the topping holds together in coarse crumbs.
- Scatter the streusel evenly over the cheesecake layer—do not press it in.
- Bake in the preheated oven for 30–35 minutes, until the topping is set and the cheesecake layer is mostly set.
- Allow the bars to cool for about 30 minutes before lifting them from the pan using the foil or parchment overhang. Chill if desired before slicing into 12 bars.
Like this? Rate & review this recipe below!