Pumpkin Streusel Cheesecake Bars Cookie Mix
Indulge in the ultimate fall-inspired treat with these Pumpkin Streusel Cheesecake Bars Cookie Mix! This decadent dessert combines a buttery, crumbly cookie crust with a velvety pumpkin-spiced cheesecake filling, all crowned with a golden streusel topping infused with rolled oats and optional pecans for added crunch. Perfectly balanced between creamy and crunchy, this recipe is a delightful way to celebrate the flavors of the season. With a simple, customizable preparation and just 20 minutes of prep time, these cheesecake bars make an elegant yet easy dessert for Thanksgiving gatherings, holiday parties, or cozy evenings at home. Share these seasonal squares with friends and family—or savor every bite yourself!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 1 unit large egg
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 1.5 teaspoons pumpkin pie spice
- 1.5 cups rolled oats
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper or lightly grease it to prevent sticking.
In a medium mixing bowl, combine 2 cups of all-purpose flour and 1 cup of brown sugar. Pour in the melted butter and stir until the mixture resembles coarse crumbs. Set aside 1 cup of the mixture for the streusel topping.
Press the remaining crumb mixture evenly into the bottom of the prepared baking dish, forming the crust. Bake it in the preheated oven for 10 minutes, then set it aside to cool slightly.
While the crust is baking, prepare the cheesecake layer. In a large bowl, beat the softened cream cheese and granulated sugar with a mixer on medium speed until smooth and creamy, about 2 minutes.
Add the egg and vanilla extract to the cream cheese mixture and beat until well combined.
In a separate bowl, mix the pumpkin puree and pumpkin pie spice until thoroughly combined. Gently fold the pumpkin mixture into the cream cheese mixture until smooth and uniform.
Spread the cheesecake filling evenly over the pre-baked crust in the dish.
To make the streusel topping, mix the reserved crumb mixture with the rolled oats. If using pecans, stir them into the topping as well.
Sprinkle the streusel mixture evenly over the cheesecake layer.
Bake in the preheated oven for 30-35 minutes, or until the cheesecake layer is set and the streusel topping is golden brown.
Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours before cutting into squares to serve.
Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.0 g | 428% | |
| Saturated Fat | 178.4 g | 892% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 548.1 g | 199% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 259.8 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 648 mg | 50% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
