Pumpkin Cheesecake Gingersnap Streusel Bars with Oat Crumble
These layered bars combine a spiced gingersnap crust with creamy pumpkin cheesecake filling and a buttery oat streusel topping. The warm spices of cinnamon, ginger, cloves, and nutmeg create a perfect fall dessert that's easier than traditional cheesecake but just as satisfying. The gingersnap base adds a delightful crunch while the streusel topping provides textural contrast to the smooth, rich filling. Perfect for autumn gatherings, potlucks, or when you want cheesecake without the fuss of a springform pan.
Ingredients
- 1 ¼ cups gingersnap cookie crumbs
- 2 tablespoons granulated sugar
- ¼ cup unsalted butter, melted
- 8 ounces cream cheese, room temperature
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ cup unsalted butter, cold
- ¼ cup flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¾ cups old fashioned rolled oats
Instructions
- 1
Mix gingersnap crumbs, granulated sugar, and melted butter
- 2
Press mixture into bottom of baking pan
- 3
Bake until lightly golden brown
- 4
Beat cream cheese until smooth
- 5
Beat in brown sugar, then egg, vanilla extract, pumpkin puree, and all spices
- 6
Pour mixture over baked crust
- 7
Cut cold butter into flour using food processor or pastry cutter
- 8
Mix in brown sugar, cinnamon, and oats
- 9
Grab handfuls of streusel mixture, squeeze lightly, and crumble over cheesecake layer
- 10
Bake until cheesecake layer has set
- 11
Cover loosely with foil if crumbs start to brown
- 12
Let cool and chill in refrigerator
Tips
Use room temperature cream cheese for smoothest mixing and to avoid lumps in the cheesecake layer
Press the crust firmly into the pan to prevent it from crumbling when cutting the bars
Chill the bars for at least 2 hours before cutting for cleanest slices
Good to Know
Refrigerate covered for up to 5 days. Best served chilled.
Can be made 1-2 days ahead. Cover and refrigerate until ready to serve.
Cut into squares and serve chilled. Can be served at room temperature if preferred less firm.
Common Mistakes
Don't overbake the cheesecake layer to avoid cracking
Use room temperature cream cheese to avoid lumps in filling
Substitutions
Gluten-Free Swaps
General Alternatives
less texture in streusel
FAQ
Can I make these gluten-free?
Yes, use gluten-free gingersnap crumbs and substitute rice flour for regular flour in the streusel topping.
How long do these bars keep?
They'll stay fresh in the refrigerator for up to 5 days when stored covered.
Can I freeze these bars?
Yes, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in refrigerator before serving.