Layered Pumpkin Pie Maple Cheesecake Bars with Cinnamon Streusel

Layered Pumpkin Pie Maple Cheesecake Bars with Cinnamon Streusel are the best of both worlds! A graham cracker crust topped with sweet and tangy maple cheesecake, classic pumpkin pie, and crunchy cinnamon streusel. These four-layer dessert bars are rich, creamy, and perfectly spiced—ideal for Fall, Halloween, or Thanksgiving. So delicious!

Maple and pumpkin are classic flavors we’ve used in many recipes like maple fudge, maple pecan scones, pumpkin cupcakes, and pumpkin butter. We’ve also combined them in maple pumpkin bread and maple pumpkin cheesecake bars, which inspired this recipe.

We developed a maple cheesecake topped with our classic pumpkin pie for a perfectly sweet and tangy combination, finished with a pumpkin spice streusel that takes it to the next level. These bars have four distinct layers, each bursting with intense maple and pumpkin flavors that truly taste 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

• Flavor Combination: The blend of pumpkin pie and maple cheesecake offers a unique and delicious combination of fall flavors, creating a rich and satisfying taste experience.
• Texture Variety: With layers of creamy cheesecake, smooth pumpkin pie, and a crunchy streusel topping, these bars provide a delightful mix of textures in each bite.
• Seasonal Appeal: Pumpkin and maple are classic fall flavors, making these bars a perfect treat for the season, Halloween, and Thanksgiving.
• Visual Appeal: The four distinct layers in these these bars make them visually appealing and tempting.
• Versatility: These bars can be served as a dessert for various occasions, from casual family gatherings to holiday celebrations.
• Rich and Decadent: The combination of cheesecake and pumpkin pie results in a rich and indulgent dessert that satisfies sweet cravings.

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 cheesecake.
• 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 in 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 – 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, 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.

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.

✳ Pumpkin Pie Maple Cheesecake Bar FAQ’s

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 3-4 days. Once sliced, it’s best kept in a lidded container 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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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.

5 from 3 votes

Layered Pumpkin Pie Maple Cheesecake Bars with Cinnamon Streusel

Author: Traci Crossland

Fall in every bite! These Layered Pumpkin Pie Maple Cheesecake Bars with Cinnamon Streusel are rich, creamy, decadent, and seriously SO. GOOD.

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Prep Time: 45 minutes mins

Cook Time: 1 hour hr 40 minutes mins

Refrigeration Time 8 hours hrs

Total Time: 10 hours hrs 25 minutes mins

Servings: 16 bars

Ingredients

 

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Crust

• ▢ 1½ cups graham cracker crumbs
• ▢ 3 Tablespoons granulated sugar
• ▢ 3 Tablespoons salted butter, melted

Maple Cheesecake

• ▢ 1½ cups cream cheese, room temperature
• ▢ 2 large eggs, room temperature
• ▢ 3½ Tablespoons strong maple syrup
• ▢ 2 Tablespoons heavy cream
• ▢ 1 teaspoon vanilla extract

Pumpkin Pie Filling

• ▢ 1 large egg, room temperature
• ▢ 1 cup pumpkin purée
• ▢ 1 cup evaporated milk
• ▢ ½ cup brown sugar, firmly packed
• ▢ 1¼ teaspoons pumpkin pie spice
• ▢ 1 Tablespoon salted butter, melted

Streusel

• ▢ ¼ cup granulated sugar
• ▢ ¼ cup brown sugar
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 5 Tablespoons all purpose flour
• ▢ 3 Tablespoons salted butter, cold, sliced

US Customary – Metric

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Instructions

 

Crust

• Heat oven to 350℉/177℃.
• Line 9-inch square pan with parchment paper and spray with cooking spray. Set aside.
• 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.

Maple Cheesecake Layer

• While crust is baking, beat cream cheese with an electric mixer until smooth.
• Beat in eggs, one at a time.
• Stir in maple syrup, cream, and vanilla.
• Pour on top of prepared crust.
• Bake for 30 minutes.

Pumpkin Pie Filling

• While cheesecake is baking, whisk all ingredients together.
• Gently ladle on top of cheesecake.
• Return to oven.
• Bake for 30 minutes.

Streusel

• 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.
• Return to oven.
• Bake for an additional 25 minutes, until completely set.
• Allow to cool completely before refrigerating.

Notes + Tips!

• Room temperature is about 70℉/21℃.
• 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.

Tools You May Need (affiliate links)

• Pyrex Glass Mixing Bowl Set
• Rubber Spatulas
• 9 Inch Square Cake Pan
• Tart Tamper
• Hand Mixer
• 9-Inch Better Wire Whisk
• Ladle
• Pastry Blender

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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