Pumpkin Streusel Cheesecake Bars

by Jamie on November 17, 2009

Post image for Pumpkin Streusel Cheesecake Bars

I have quite a few Thanksgiving dishes to post in the next week, but I wanted to start off with an amazing, simple and delicious recipe. Sweets are what I do best, so dessert was an obvious choice when deciding what my Thanksgiving kick-off recipe would be, plus my twitter peeps helped me decide!

I came across this delectable dessert while browsing the Betty Crocker site and knew I had to make it! The crust looked amazing and as you may remember from previous posts I am a sucker for anything with a streusel topping.

Both components of this recipe are easy to assemble, especially if you use a food processor for the crust. All in all this recipe is stellar, but it is definitely the crust that puts this baby over the top. I guarantee you will find these bars hard to resist and they will disappear from your holiday table in no time.

Have a scruptious day and stop back tomorrow for an awesome Thanksgiving appetizer!


Pumpkin Streusel Cheesecake Bars

November 17th, 2009


For the Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker® Oatmeal Cookie Mix
1/2 cup cinnamon graham cracker crumbs
1 teaspoon cinnamon
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine

For the Cheesecake Filling

2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon pumpkin pie spice
1/4 teaspoon of ground ginger
2 tablespoons whipping cream
2 eggs


1. Heat oven to 350°F. In large bowl, stir together cookie mix, graham cracker crumbs, cinnamon and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. (I used my food processor) Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.

2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.


- The original recipe which is linked at the bottom of this print box called for crushed ginger snaps, since I did not have any on hand I subbed the graham cracker crumbs and added 1/4 tsp of ground ginger. I also did not drizzle the bars with chocolate and caramel, instead I opted for a nice dollop of whipped cream.


{ 14 comments… read them below or add one }

Maria November 17, 2009 at 7:42 pm

They look good and easy too. Great for Thanksgiving!


TeaLady November 17, 2009 at 9:10 pm

So easy. And they look yummy!!


Crystalin Dunn November 18, 2009 at 5:17 am

Oh girl, you definitely started things off right!


Donna-FFW November 18, 2009 at 8:29 am

How funny!! I have the very same recipe printed out ready to try. Good to know they are wonderful. Look terrific!


Smitten Sugar November 18, 2009 at 8:40 am

These looks yummy! Like you I am a sucker for struesel topping!


teresa November 18, 2009 at 10:41 am

i love these, they look fantastic!


Sara November 18, 2009 at 11:48 am

Wow, these look amazing! I want one right now.


Ingrid November 18, 2009 at 11:48 am

Looks great and I like the idea of oatmeal with the pumpkin.

Loved your photo, too!


Debbie November 18, 2009 at 12:41 pm

Oh I just love that they look so good yet seem simple to make. Great recipe for this time of year! Yum!


nutmegnanny November 19, 2009 at 1:14 pm

These look great! Anything with a streusel topping is a plus in my book!


Jules and Ruby November 21, 2009 at 12:58 am

YUMMM…can't wait to try these. i might even have to eat this for breakfast.


Chuck November 23, 2009 at 7:05 am

Had a scary incident this past weekend. A little while back, I had bought 2 large cans of the solid pack pumpkin for pies. It's Thanksgiving and we can't have Thanksgiving without pumpkin pies at our house! But, I needed to make some soup for a church function and decided on a recipe for pumpkin soup that sounded really good (and it was!). I used the pumpkin I had knowing I could just get more at the store. NOT! My grocery store was OUT of pumpkin. Something about a flood, and they would be out until December 1! I called my sister and fortunately, she was able to buy some for me. She saved Thanksgiving. Look for the Claymation holiday special coming to ABC Family next year: The Sister Who Saved Thanksgiving with Pumpkin.

But anyone who hasn't bought some pumpkin yet, better look right away in case you have to search the area!


thehydrant November 29, 2009 at 6:28 pm

this looks so freakin yummy!

I'll have to pick up the ingredients this week, to give it a try.


Lenora March 3, 2010 at 1:13 am

These are the best. I’ve made them several times and people love them…sold a batch at a bake auction for $30. :)


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