There’s something incredibly comforting about the Pumpkin Cheesecake Bars with Walnut Crust and Streusel Topping Recipe, a delightful treat that perfectly captures the essence of fall in every bite. These bars marry the nutty crunch of a walnut crust, the smooth richness of spiced pumpkin cheesecake, and a sweet, crumbly streusel topping that adds just the right touch of indulgence. Whether you’re hosting a cozy get-together or simply craving a seasonal dessert that feels like a warm hug, this recipe is sure to become one of your favorites before you know it.
Ingredients You’ll Need
The magic behind the Pumpkin Cheesecake Bars with Walnut Crust and Streusel Topping Recipe lies in its simple, yet thoughtfully chosen ingredients. Each component plays a key role: walnuts and almond flour create a textured, flavorful crust; pumpkin puree and warm spices bring that classic autumnal taste; and the streusel topping offers a lovely contrast of sweetness and crunch.
- Walnuts (1 cup finely chopped): Adds a rich, buttery crunch to the crust that pairs beautifully with the creamy layers.
- Almond flour (1 cup): Provides a slightly nutty base that makes the crust tender but sturdy.
- White sugar (1/2 cup and 2/3 cup): Balances sweetness in both crust and cheesecake layers for perfect harmony.
- Salted butter (1/4 cup, melted): Brings moisture and richness to the crust, helping it bind perfectly.
- Pumpkin puree (6 oz): The heart of the cheesecake filling, offering creaminess plus that iconic pumpkin flavor.
- Eggs (2): Help set the cheesecake layers and maintain that silky texture.
- Cream cheese (16 oz, room temperature): Ensures a luscious, smooth consistency for the cheesecake layer.
- Pumpkin spice (1 tsp): Infuses warmth and complexity to the filling with cinnamon, nutmeg, and other cozy spices.
- Cinnamon (1/2 tsp): Elevates the pumpkin’s natural sweetness with its familiar aromatic spice.
- Streusel ingredients (sugars, oats, flour, butter, vanilla): Combine to create that irresistible crumbly topping full of texture and sweetness.
How to Make Pumpkin Cheesecake Bars with Walnut Crust and Streusel Topping Recipe
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 350°F and lining an 8×8-inch baking dish with parchment paper. This step is crucial for easy removal of the bars later, making sure every slice stays perfectly intact without sticking.
Step 2: Make the Walnut Crust
In a mixing bowl, combine the finely chopped walnuts, almond flour, 1/2 cup white sugar, and melted salted butter. Stir until everything comes together, then firmly press this mixture into the bottom of your prepared pan. This walnut crust is the base that adds texture and nutty depth that contrasts so beautifully with the creamy cheesecake layer.
Step 3: Mix the Cream Cheese Base
Whip the cream cheese and 2/3 cup white sugar together until the mixture is smooth and creamy. Then, add the eggs one at a time, beating well after each addition. This creates a silky, luscious filling that will set perfectly while baking.
Step 4: Layer the Cheesecake Base
Save about 1½ cups of this cream cheese mixture, setting it aside for later. Spread the remaining cream cheese mix evenly over the walnut crust—this layer forms the creamy foundation of the bars.
Step 5: Add the Pumpkin Cheesecake Layer
Now, stir the pumpkin puree, pumpkin spice, and cinnamon into the reserved cream cheese mixture. Carefully spoon this pumpkin-spiced layer over the plain cheesecake base without mixing the two. This gives the bars that lovely marbled effect and perfectly balanced flavors.
Step 6: Prepare and Sprinkle the Streusel Topping
Combine sugars, oats, flour, butter, and vanilla to create your streusel topping. Sprinkle it generously over the pumpkin cheesecake layer—the sweet, crumbly topping adds a delightful crunch and a touch of caramelized flavor after baking.
Step 7: Bake and Cool
Bake the bars for 60 to 70 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let them cool completely at room temperature, then refrigerate before slicing. Chilling ensures clean cuts and enhances the flavors melding together.
How to Serve Pumpkin Cheesecake Bars with Walnut Crust and Streusel Topping Recipe
Garnishes
For an added touch, dust the bars lightly with powdered sugar or drizzle with a maple glaze. Toasted chopped walnuts or a dollop of whipped cream make wonderful accompaniments that elevate each serving into a little celebration of flavors and textures.
Side Dishes
Pair these bars with a hot cup of spiced chai latte or freshly brewed coffee to complement the warm spices. A scoop of vanilla ice cream or a spoonful of cinnamon-spiced yogurt also pairs beautifully, adding a creamy contrast that makes every bite feel indulgent yet balanced.
Creative Ways to Present
Consider cutting these bars into bite-sized squares and serving them on a dessert platter with seasonal fruits like fresh figs or pomegranate seeds. You can even layer them in parfait glasses with whipped cream and crushed walnuts for an elegant and festive dessert presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Cheesecake Bars with Walnut Crust and Streusel Topping Recipe keep well in an airtight container in the refrigerator for up to 5 days. Storing them chilled preserves their creamy texture and keeps the streusel crisp longer.
Freezing
You can freeze these bars for up to 3 months by wrapping them tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving to maintain their flavor and texture.
Reheating
If you prefer your bars slightly warm, gently reheat them in a low oven (around 300°F) for 10 minutes. Avoid microwaving if possible to keep the crust crunchy and the layers intact.
FAQs
Can I use other nuts instead of walnuts for the crust?
Absolutely! Pecans or almonds work wonderfully and will give a slightly different but equally delicious flavor profile to the crust.
Is it necessary to chill the bars before cutting?
Chilling the bars is highly recommended as it helps the cheesecake set firmly, making them much easier to slice cleanly without crumbling.
Can I make this recipe gluten-free?
Yes! Since almond flour and oats are naturally gluten-free, just be sure to use certified gluten-free oats if you need the recipe to be gluten-free.
How long do these bars last once baked?
Stored properly in the fridge, these bars stay fresh for about 5 days, giving you plenty of time to savor every bite.
Can I double the recipe for a larger batch?
Yes, doubling the ingredients and baking in a larger pan (such as 9×13-inch) works perfectly. Just keep an eye on the baking time as it may need adjustment.
Final Thoughts
If you’re searching for a cozy, show-stopping dessert, don’t hesitate to try the Pumpkin Cheesecake Bars with Walnut Crust and Streusel Topping Recipe. Its beautiful layers, rich flavors, and satisfying textures make it a crowd-pleaser any time of year, but especially during those crisp fall months. I guarantee once you make these, they’ll become a beloved staple in your recipe box for all your celebrations and sweet moments.
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Pumpkin Cheesecake Bars with Walnut Crust and Streusel Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in these Pumpkin Cheesecake Bars featuring a crunchy walnut and almond flour crust, creamy pumpkin-spiced cheesecake filling, and a buttery streusel topping. Perfect for fall gatherings or a cozy dessert, these bars combine warm spices and rich textures for a festive treat.
Ingredients
Crust
- 1 cup finely chopped walnuts
- 1 cup almond flour
- 1/2 cup white sugar
- 1/4 cup salted butter, melted
Cheesecake Filling
- 16 oz cream cheese, room temperature
- 2/3 cup white sugar
- 2 eggs
- 6 oz pumpkin puree
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon
Streusel Topping
- 1/3 cup white sugar
- 1/3 cup light brown sugar
- 1/2 cup old-fashioned oats
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper to ensure easy removal of the bars after baking.
- Make the Crust: In a mixing bowl, combine the finely chopped walnuts, almond flour, white sugar, and melted salted butter. Stir until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust layer.
- Mix Cream Cheese Base: In a separate bowl, beat the room temperature cream cheese and 2/3 cup white sugar until smooth and creamy. Add the eggs one at a time, blending each fully before adding the next to ensure a smooth cheesecake batter.
- Separate Batter: Reserve approximately 1½ cups of this cream cheese mixture and spread it evenly over the walnut crust in the pan.
- Combine Pumpkin Layer: Mix the remaining cream cheese batter with the pumpkin puree, pumpkin spice, and cinnamon until just combined. Carefully spoon this pumpkin mixture over the cream cheese layer without mixing the two layers together to create a marbled effect.
- Prepare Streusel Topping: In a small bowl, stir together the white sugar, light brown sugar, oats, flour, melted butter, and vanilla extract until crumbly. Evenly sprinkle this streusel over the top of the pumpkin layer.
- Bake: Place the dish in the preheated oven and bake for 60 to 70 minutes, or until the cheesecake is set and a toothpick inserted near the center comes out mostly clean with only a few moist crumbs.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to firm up before slicing into 16 bars and serving.
Notes
- Use room temperature cream cheese for a smoother batter and to prevent lumps.
- Press the crust firmly into the pan for a sturdy base that holds the layers well.
- Do not overmix the pumpkin layer to maintain distinct layers and appealing marbling.
- Letting the bars chill thoroughly before slicing ensures clean cuts and better texture.
- Store leftovers covered in the refrigerator for up to 5 days.
