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Pumpkin Cheesecake Bars with Cinnamon Crumble

These pumpkin cheesecake bars feature a creamy, spiced pumpkin filling layered on a buttery graham cracker crust, topped with a crunchy cinnamon-spiced crumble. The dessert combines smooth, tangy cheesecake with warm autumn flavors, finished with a crisp topping that crackles upon biting. Visually, they showcase a vibrant pumpkin-orange hue with a textured, crumbly top and smooth filling.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar for filling
  • 1 cup canned pumpkin pure pumpkin puree
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1 teaspoon ground cinnamon for crumble

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • Oven

Method
 

  1. Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl, mixing until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared baking pan to form an even crust. Bake at 350°F (175°C) for 8-10 minutes until set and lightly golden.
  2. While the crust cools slightly, beat the softened cream cheese and granulated sugar in a mixing bowl with an electric mixer until smooth and creamy, about 2-3 minutes.
  3. Add the pumpkin puree, eggs, cinnamon, ginger, and cloves to the cream cheese mixture. Beat again until everything is well combined and the mixture is smooth.
  4. Pour the pumpkin cheesecake filling over the baked crust, spreading it evenly with a spatula. Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the center is just set and a toothpick inserted near the middle comes out clean.
  5. While the filling bakes, prepare the cinnamon crumble. In a bowl, mix the all-purpose flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  6. Remove the cheesecake from the oven once the filling is set, then evenly sprinkle the cinnamon crumble on top. Return to the oven and bake for an additional 10-12 minutes, or until the crumble is golden and crisp.
  7. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set properly before slicing. Once chilled, cut into squares and serve to reveal the vibrant pumpkin color with the crunchy topping.

Notes

For a more pronounced cinnamon flavor, increase the crumble cinnamon. To ensure clean slices, refrigerate the bars thoroughly before cutting. Can be stored in an airtight container in the fridge for up to 3 days.