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–+ servings
two staked pumpkin maple bars on marble surface with more bars around and a stack of white pumpkins behind and white flowers around.

Layered Pumpkin Pie Maple Cheesecake Bars with Cinnamon Streusel

Fall in every bite! These Layered Pumpkin Pie Maple Cheesecake Bars with Cinnamon Streusel are rich, creamy, decadent, and seriously SO. GOOD.
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 1 hour 40 minutes
Refrigeration Time: 8 hours
Total Time: 10 hours 25 minutes
Servings: 16 bars
Calories: 279kcal

Ingredients

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

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

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

  • 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.

Nutrition

Serving: 1bar | Calories: 279kcal | Carbohydrates: 31g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 192mg | Potassium: 165mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2936IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg