I first made these Pumpkin Cheesecake Bars with streusel topping for our Thanksgiving dinner years ago, and they were a huge hit. They were gone before the pumpkin pie was even cut. Since then, I’ve made them at least once or twice every fall. The crust is my favorite part. It starts with an oatmeal cookie mix, crushed gingersnaps and pecans, so every bite tastes like a cozy holiday cookie.

Pumpkin streusel cheesecake bars cut into squares on parchment paper

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You press a buttery oatmeal cookie and gingersnap crumble into a 13x9 pan, then pour a creamy pumpkin cheesecake filling over it. More of the crumble goes on top as a streusel, and a drizzle of caramel finishes them off once they chill. These pumpkin streusel cheesecake bars are the perfect fall dessert, and I bring them to every gathering during pumpkin season.

What You'll Learn

See how one crumbly mixture makes both the crust and the streusel topping.
Learn how to keep the pumpkin cheesecake layer smooth and keep it from cracking.
Get my tips for cutting clean squares and making them a day ahead.
Find out how to store and freeze leftovers so they stay creamy.

Why My Family Loves Them

When it comes to pumpkin desserts, most of us know pumpkin pie, pumpkin cookies and maybe a pumpkin roll. These pumpkin bars give you something a little different, and they're easier than a traditional cheesecake.

Three layers in every bite: A cookie crust, a creamy pumpkin pie cheesecake filling and a crunchy streusel topping. The tangy cream cheese and warm spices give them a cozy pumpkin flavor.
Gingersnaps: I'm a huge fan of gingersnaps in holiday baking. Crushed into the crust, they add a warm, spicy bite.
Made for a crowd: These pumpkin pie cheesecake bars are my favorite Thanksgiving dessert to share. One pan gives you 24 bars, and they travel well to church dinners and family get-togethers.
Make-ahead friendly: They need to chill anyway, so I make them the day before a holiday and check one dessert off my list.

I'm obsessed with anything cheesecake, and these bars are incredibly addictive!

Ingredients You'll Need

You'll find the full amounts in the recipe card below.

Oatmeal cookie mix: One pouch of Betty Crocker oatmeal cookie mix is the base for the crust and topping. If you love oatmeal cookies from scratch, try my Chewy Oatmeal Raisin Cookies too.
Gingersnap cookies: Crush them into fine crumbs in a food processor, or in a zip-top bag with a rolling pin.
Pecans: Chop them finely so they blend into the crumb.
Cold butter: Cold butter cut into the mix makes a crumbly texture. You can also use margarine.
Cream cheese: Two 8-ounce packages, softened. Use brick-style cream cheese, not the tub kind, for a creamy cheesecake that sets.
Sugar and all-purpose flour: The flour helps the filling set.
Canned pumpkin: Use pure pumpkin puree, not pumpkin pie mix, which is already sweetened and spiced.
Pumpkin pie spice: One tablespoon gives the filling plenty of warm spice.
Whipping cream and eggs: These give the cheesecake layer a rich, creamy texture.
Caramel ice cream topping: For drizzling over the top right before serving.

How to Make Pumpkin Cheesecake Bars

Step one: Heat the oven to 350°F. In a large bowl, stir together the oatmeal cookie mix, crushed gingersnaps and pecans.

Step two: Cut in the cold butter with a pastry blender or fork until the mixture is crumbly. Set aside 1 cup of the crumb mixture for the streusel topping.

Step three: Press the rest of the crust mixture firmly into the bottom of the pan. Use an ungreased 13x9-inch baking pan. Bake the crust for 10 minutes, then let it cool for 10 minutes.

Step four: In another large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth. Then add the canned pumpkin, flour, pumpkin pie spice, whipping cream and eggs to the cream cheese mixture, and beat until well blended.

Step five: Pour the pumpkin mixture over the warm crust. Sprinkle the reserved crumb mixture evenly over the top.

Step six: Bake for 35 to 40 minutes, until the center is set. The center should have only a little jiggle. Since these bake in a shallow pan, you don't need a water bath. Let the bars cool for 30 minutes, then refrigerate them for about 2 hours, until chilled.

Step seven: Right before serving, drizzle the bars with caramel topping. Cut them into 6 rows by 4 rows to make 24 bars.

Stack of pumpkin bars with a crumb topping

Substitutions and Variations

These pumpkin cheesecake bars are easy to change up with what you have on hand.

Graham cracker crust: Swap the gingersnaps for graham cracker crumbs if you want a milder crust.
Gluten-free: Use a gluten-free oatmeal cookie mix and gluten-free gingersnaps, and check the label on your pumpkin pie spice.
No pecans: Leave them out for a nut-free crust, or use walnuts instead.
Homemade spice blend: Out of pumpkin pie spice? Mix cinnamon with a little ginger, nutmeg and cloves.
Toppings: Swap the caramel for whipped cream or a sprinkle of cinnamon. Homemade caramel sauce works too if you have a favorite.

My Best Tips

Soften the cream cheese: Let it sit out until it's soft all the way through. Cold cream cheese leaves lumps in pumpkin cheesecake bars.
Don't overbeat after the eggs: Mix on low speed just until blended. Too much air can make the cheesecake layer puff up and crack.
Line the pan for easy lifting: A parchment paper or foil sling hanging over the sides of the pan lets you lift the whole slab out to cut it.
Cut them cold: Chilled bars cut cleaner. Use a sharp knife and dip it in hot water, then wipe it dry between cuts so the filling doesn't smear.
Wait on the caramel: For best results, drizzle it just before serving so the topping stays crunchy.

How to Store Pumpkin Cheesecake Bars

Room temperature: Like any cheesecake, these shouldn't sit out longer than 2 hours.

Refrigerator: Store the bars covered in the refrigerator, or in an airtight container. Enjoy them within 3 to 5 days.

Freezer: Freeze the bars before you add the caramel. Wrap them in plastic wrap and foil, or freeze them on a tray first and then move them to a freezer bag. For the best texture, enjoy them within 2 months. Thaw them in the fridge overnight, then add the caramel.

Pumpkin Cheesecake Bars FAQs

Can I make pumpkin cheesecake bars a day ahead?

Yes, and I recommend it. Bake and chill them the day before, keep them covered in the fridge, and add the caramel right before serving.

Why did my pumpkin cheesecake bars crack?

Cracks usually come from overbaking or beating too much air into the filling after the eggs go in. Take the pan out as soon as the center is set. A small crack in the pumpkin layer is no problem, since the streusel and caramel cover it up.

Can I use fresh pumpkin puree?

Yes. Homemade pumpkin puree is often wetter than canned, so drain it in a strainer first. Then measure 1 cup.

Can I use pumpkin pie filling instead of canned pumpkin?

No. Pumpkin pie filling already has sugar and spices, so the bars would be too sweet. Here's what to do with leftover pumpkin pie filling instead. And if you open a can of pumpkin and don't use it all, see how long canned pumpkin lasts once it's opened.

By the time you're drizzling caramel over these bars, you'll be in pumpkin dessert heaven! If you're planning a whole holiday dessert table, add my Pumpkin Spice Cake with Cream Cheese Frosting for the cake lovers in your family.

Fork cutting into a caramel-topped pumpkin cheesecake square

More Pumpkin Recipes

Ingredients

Cookie Base

1 pouch Betty Crocker® oatmeal cookie mix 1 pound 1.5 ounces
½ cup crushed gingersnap cookies
½ cup finely chopped pecans
½ cup cold butter or margarine

Filling

2 packages cream cheese 8 ounces each, softened
1 cup sugar
1 cup canned pumpkin not pumpkin pie mix
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

Topping

Caramel ice cream topping.

Instructions

Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of an ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until mixture is smooth. Add your remaining filling ingredients and beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
Before serving, drizzle with topping of choice. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Notes

Add the caramel topping right before serving so the streusel stays crunchy. Keep the bars covered in the refrigerator.

Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Dessert

Cuisine: American

Keyword: gingersnap crust, pumpkin cheesecake bars, pumpkin pie cheesecake bars, pumpkin streusel cheesecake bars, thanksgiving dessert

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