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


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 Responses to “Pumpkin Streusel Cheesecake Bars”

  1. Maria — November 17, 2009 at 7:42 pm

    They look good and easy too. Great for Thanksgiving!


  2. TeaLady — November 17, 2009 at 9:10 pm

    So easy. And they look yummy!!


  3. Crystalin Dunn — November 18, 2009 at 5:17 am

    Oh girl, you definitely started things off right!


  4. 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!


  5. Smitten Sugar — November 18, 2009 at 8:40 am

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


  6. teresa — November 18, 2009 at 10:41 am

    i love these, they look fantastic!


  7. Sara — November 18, 2009 at 11:48 am

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


  8. Ingrid — November 18, 2009 at 11:48 am

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

    Loved your photo, too!


  9. 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!


  10. nutmegnanny — November 19, 2009 at 1:14 pm

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


  11. 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.


  12. 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!


  13. 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.


  14. 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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