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Pumpkin Cheesecake Bars with Walnut Crust and Streusel Topping Recipe

s with Walnut Crust and Streusel Topping Recipe
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★★★★★

5.1 from 11 reviews

Delicious and festive Pumpkin Cheesecake Bars featuring a crunchy walnut crust, a creamy two-layered pumpkin and plain cheesecake filling, and a buttery streusel topping. Perfect for autumn celebrations or cozy dessert cravings.

Ingredients

Scale

Crust:

  • 1 cup walnuts, finely chopped
  • 1 cup almond flour (almond meal)
  • 1/2 cup white sugar
  • 1/4 cup salted butter, melted

Cheesecake Layers:

  • 6 oz 100% pumpkin puree (about 1/2 cup plus 2 tablespoons)
  • 2/3 cup white sugar
  • 2 eggs
  • 2 (8 oz) packages cream cheese, room temperature
  • 1 tsp pumpkin spice

Streusel Topping:

  • 1/2 tsp cinnamon
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/4 cup oats
  • 1/2 cup all-purpose flour
  • 6 tablespoons salted butter, softened
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal of the bars later.
  2. 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 moist. Press this mixture firmly and evenly into the bottom of the prepared baking dish to form the crust layer.
  3. Prepare the Plain Cheesecake Layer: In a large bowl, beat the room temperature cream cheese with the white sugar until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Pour out about 1 1/2 cups of this batter and spread evenly over the walnut crust in the pan, smoothing the surface carefully.
  4. Prepare the Pumpkin Cheesecake Layer: To the remaining cheesecake batter, add the pumpkin puree and pumpkin spice. Mix well until fully combined. Gently spoon this orange pumpkin cheesecake mixture over the plain cheesecake layer in the pan. Take care not to mix the two layers; you want them to remain separate and distinct.
  5. Make the Streusel Topping: In a small bowl, blend together the cinnamon, white sugar, brown sugar, oats, all-purpose flour, softened salted butter, and vanilla extract. Use a fork or your fingers to combine until the mixture is crumbly and wet but holds together when pressed.
  6. Assemble and Bake: Sprinkle the streusel topping evenly over the pumpkin cheesecake layer. Bake the assembled bars in the preheated oven for 60-70 minutes, or until the cheesecake is set and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  7. Cool and Chill: Remove the pan from the oven and allow it to cool slightly at room temperature. Then, chill the bars in the refrigerator or freezer for at least 2 hours before attempting to remove from the pan and cut. This chilling time helps the cheesecake layers to firm up and makes slicing easier.

Notes

  • For best results, use 100% pure pumpkin puree and not pumpkin pie filling, which contains spices and sweeteners that can affect flavor.
  • If you prefer, you can toast the walnuts lightly to enhance their flavor before chopping.
  • Ensure cream cheese and eggs are at room temperature to avoid lumps in the batter.
  • Use parchment paper with overhang to easily lift the cheesecake bars out of the pan after chilling.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • These bars can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Nutrition

Keywords: pumpkin cheesecake bars, walnut crust cheesecake, pumpkin dessert, streusel topping, fall dessert, holiday dessert

Find it online: https://cookedbycleo.com/pumpkin-cheesecake-bars-with-walnut-crust-and-streusel-topping-recipe/