These Pumpkin Caramel Cheesecake Bars with a Streusel Topping are the dessert equivalent of fall in a bite. They’re rich, creamy, warm with spices, and have just enough caramel to make them feel indulgent without going overboard. With three distinct layers — buttery crust, velvety pumpkin cheesecake, and crunchy oat streusel — they’re a guaranteed crowd-pleaser.
Unlike a traditional cheesecake, this recipe doesn’t require a water bath or hours of chilling. It’s simpler, more casual, and baked in a 9×13 pan for easy slicing and serving. The texture is creamy but firm enough to hold its shape, making it perfect for parties, potlucks, or just a cozy night at home.
The base is a graham cracker crust that holds everything together with a toasty, buttery crunch. The middle is a smooth pumpkin-spiced cheesecake layer made with cream cheese and canned pumpkin. Then comes the star: a golden oat streusel topping that adds crunch, contrast, and rustic bakery-style appeal.
To finish it off, a generous drizzle of caramel sauce takes these bars to the next level. Every bite gives you that perfect combo of creamy, crunchy, sweet, and spiced. It’s pure fall comfort.
This recipe works well in advance too. Chill them overnight for the best texture, then slice when ready to serve. They keep well in the fridge and taste even better the next day.
You don’t need to be a pro baker to get this right. As long as you have a mixer and a pan, you’re golden.
These bars are also easy to transport. They hold up well, don’t melt, and always disappear fast at gatherings. Expect people to ask for the recipe.
Servings: 16 bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 2 hours
Total Time: 3 hours 5 minutes
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 2 (8 oz) blocks cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Streusel Topping:
- 1/2 cup rolled oats
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons cold unsalted butter, cubed
Caramel Sauce: store-bought or homemade, for drizzling
Instructions:
- Preheat oven to 325°F (163°C). Line a 9×13 pan with parchment paper.
- In a bowl, mix crust ingredients. Press firmly into the bottom of the pan. Bake 8 minutes, then set aside.
- In a large bowl, beat cream cheese until smooth. Add pumpkin, sugars, eggs, vanilla, and spices. Mix until fully combined.
- Pour filling over crust and spread evenly.
- In another bowl, combine streusel ingredients. Cut in butter until crumbly. Sprinkle over cheesecake layer.
- Bake 40–45 minutes until center is set and topping is golden.
- Cool completely, then refrigerate at least 2 hours.
- Slice into bars and drizzle with caramel before serving.
Tips:
- Use full-fat cream cheese for best texture.
- Don’t skip the chill time — it helps bars set properly.
- Store leftovers covered in the fridge up to 5 days.
- For cleaner slices, wipe your knife between cuts.
Why You Will Love This Recipe:
- Fall flavors in every bite.
- Creamy, crunchy, and gooey layers.
- Easy to make and transport.
- Perfect for potlucks and holidays.
- Crowd-pleasing and kid-friendly.
These Pumpkin Caramel Cheesecake Bars combine a spiced pumpkin cheesecake layer, a buttery graham crust, and a golden streusel topping — all finished with a caramel drizzle. Fall dessert perfection.
