Layered Pumpkin Pie Maple Cheesecake Bars with Cinnamon Streusel

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Layered Pumpkin Pie Maple Cheesecake Bars with Cinnamon Streusel…The best of BOTH worlds! An easy to make graham cracker crust, topped with a sweet and tangy maple cheesecake, a classic pumpkin pie, and finally finished with a crunchy cinnamon streusel. These dessert bars are literally four layers of deliciousness! If there ever was a recipe that just screamed Fall, it would be these cheesecake bars. Every bite is rich, creamy, perfectly balanced between maple and pumpkin, with just the right amount of spice. There is just SO MUCH. to love about these decadent bars! Perfect for Fall baking, Halloween, or even as a crowd-pleasing Thanksgiving dessert. So delicious.

About The Recipe

Happy Friday, everyone!

Can you believe we’re already a little over a week into September? It has been hectic over here the past week. Between decorating the house and baking up some delicious treats, I feel like the time is flying!

Have you all started decorating for Fall yet? Our home is filled to the brim with faux pumpkins and fall florals. It’s really got us in the pumpkin-spice spirit!

One of our most popular recipes last Fall was our Maple Pumpkin Cheesecake Bars. It sounds similiar, I know…and that’s because it kinda is! That recipe is what gave us the inspiration for today’s recipe.

We got to thinking about it and we wondered if we could make that recipe even better. So, instead of blending the flavors of maple and pumpkin, we wanted to separate them out to intensify their flavors.

But, we didn’t want them both to be cheesecake, you know? We wanted them to be unique and flavorful.

And what could be more pumpkin-y than pumpkin pie?!

Though, getting this recipe from idea to finished product was not as easy as we thought. Since cheesecake and pumpkin pie filling are both very liquid-y, getting them to layer cleanly was a challenge.

Thankfully, we thought about par-baking the layers to help get this recipe perfect. But even with that, our first attempt was a mess. We didn’t quite bake the cheesecake layer long enough.

So, when we went to spoon the pumpkin layer over the it, the pumpkin pie filling poured straight through the cheesecake.

It was SO devastating! But, we knew that this was a solid idea and would be something you all would love.

Which meant, we got back into the kitchen the next day to remake these bars. We baked the cheesecake layer a bit longer and it worked!

There are four distinct layers, intense with maple and pumpkin flavors, and truly tastes like Fall with every bite.

What’s The Difference Between a Cheesecake and Cheesecake Bars?

So, between you and me, there is actually no difference in the recipes between a traditional cheesecake and a cheesecake bar! It all comes down to the pan it’s baked in and how it’s cut.

Though, with this recipe, we added a layer of pumpkin pie filling on top to give an extra bit of deliciousness.

Reasons You Will Love These Layered Pumpkin Pie Maple Cheesecake Bars

• You don’t need to bake the cheesecake in a water-bath!
• Actually easier to make than you might think with tips in the recipe card below to ensure the perfect bake every single time!
• The taste of Fall in every bite.
• A delicious make-ahead dessert.

Equipement Needed

• Mixing Bowls
• Rubber Spatula
• 9 Inch Square Cake Pan
• Tart Tamper
• Hand Mixer
• Whisk
• Ladle
• Pastry Blender

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Crust:

• Graham Cracker Crumbs – You can use store-bought graham cracker crumbs or make your own by crushing 12 graham cracker sheets!
• Granulated Sugar – Adds just the right amount of sweetness.
• Salted Butter – Binds the crust together and helps cut some of the sweetness.

For The Maple Cheesecake:

• Cream Cheese – An essential addition for cheesecake! This adds a tangy flavor and delicious texture.
• Maple Syrup – Not only does maple syrup add sweetness, but it also adds an intense maple flavor to the cheesecale.
• Large Eggs – This is what binds the cheesecake together, adds richness, and creates the light and fluffy texture we all know and love.
• Heavy Cream – Adds a rich creaminess to every bite.
• Vanilla Extract – Gives this cheesecake a little bit of an undertone to each and every bite.

For The Pumpkin Pie Filling:

• Large Egg – This is what binds the filling together and creates a luscious and decadent pie filling.
• Pumpkin Purée – For this recipe, its best to use canned pumpkin purée as this provides a sweeter more delicious pumpkin flavor.
• Evaporated Milk – Provides a rich and creamy flavor and texture.
• Brown Sugar – Adds sweetness and a deeper flavor to this pie.
• Pumpkin Pie Spice – The essential blend of spices that makes pumpkin pie so irresistible.
• Salted Butter – Butter enhances the flavor of the pie, gives it a delicious texture, and also cuts the sweetness slightly.

For The Streusel:

• Granulated Sugar – Makes this streusel sweet and crunchy.
• Brown Sugar – Equal amounts of granulated sugar and brown sugar create the ultimate streusel.
• Ground Cinnamon – Adds a hint of spice to each bite.
• All-Purpose Flour – Using flour in a streusel is essential, as it allows the streusel to hold it’s shape and keep from becoming like hard candy.
• Salted Butter – Essential for this streusel!

How To Make Layered Pumpkin Pie Maple Cheesecake Bars

Step 1: Prepare crust

Combine graham crackers, sugar and melted butter in a medium bowl. Stir until thoroughly combined.

Press into bottom of prepared pan.

Bake for 15 minutes.

Step 2: Make cheesecake

Beat cream cheese with an electric mixer until smooth.

Beat in eggs, one at a time.

Stir in maple syrup, brown sugar, salt, cream, and vanilla.

Pour on top of prepared crust. Bake for 30 minutes.

Step 3: Make pumpkin pie filling

While cheesecake is baking, whisk all ingredients together.

Step 3: Make pumpkin pie filling

Gently ladle on top of cheesecake. Bake for 30 minutes.

Step 4: Prepare streusel and bake

While pie is baking, whisk together sugars, pumpkin pie spice, and flour.

Cut in butter with a pastry knife or fork.

Sprinkle on top of pie. Bake for an additional 25 minutes, until completely set. Allow to cool completely before refrigerating.

FAQ’s and Troubleshooting

Topping Ideas

Looking for extra flavor? Here are some fun topping ideas to add to these bars before serving!

• Salted Caramel Sauce
• Chantilly Cream
• Vanilla Ice Cream
• Cinnamon Ice Cream
• A dusting of powdered sugar

How To Store

Once this recipe is made, it can be refrigerated for up to 3-5 days. Once sliced, it’s best to be kept in a container with a lid or zip top bag and refrigerated.

You can also freeze the cheesecake for up to 2 months! Once it has been refrigerated overnight, lifted out, and sliced place the slices in a freezer safe zip-top bag. Just be sure to allow the cheesecake to come to room temperature before serving!

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Expert Tips

• Make sure you have pumpkin purée and NOT pumpkin pie filling.
• You will need Grade B (or, Grade A Dark Robust or Grade A Very Dark/Strong) Maple Syrup for this recipe. You can find what grade it is by checking the label.
• When packing down the crust, it’s best to use the bottom of a metal measuring cup or a tart tamper to ensure a tight and even pack.
• Be sure to mix the cream cheese and eggs VERY well. Scrape down the sides and beater blade often to ensure no lumps.
• Once the eggs are added, try not to beat or mix too much. Eggs will retain air and give extra (and unwanted) lift to this cheesecake. That causes cracks!
• If you suspect air bubbles in your filling, tap the cake pan against your counter a few times!
• Don’t skip refrigerating these cheesecake bars.

When you make these Layered Pumpkin Pie Maple Cheesecake Bars with Cinnamon Streusel, leave a comment down below and/or give this recipe a rating! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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