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
Scale
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.
