Pumpkin Streusel Cheesecake Bars with Oatmeal Ginger Base

 

Rich pumpkin cheesecake bars on a crunchy oatmeal-gingersnap walnut crust, topped with chocolate chips and caramel for the perfect autumn treat.

Servings: 4

Time: 70 minutes

Ingredients

• 1 cup old-fashioned oats

• 1 cup crushed gingersnap cookies

• 1/2 cup chopped walnuts

• 1/2 cup unsalted butter, melted

• 2 (8 oz) packages cream cheese, softened

• 3/4 cup granulated sugar

• 14 oz canned pumpkin puree

• 2 tablespoons all-purpose flour

• 1 teaspoon pumpkin pie spice

• 2 large eggs

• 2 tablespoons whipping cream

• 1/4 cup semi-sweet chocolate chips

• 1/3 cup caramel topping

Instructions 

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, combine oats, crushed gingersnaps, chopped walnuts, and melted butter. Mix until evenly moistened.

3. Press the oatmeal cookie mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool slightly.

4. In a large bowl, beat the cream cheese until smooth and creamy using an electric mixer.

5. Add sugar, canned pumpkin, flour, and pumpkin pie spice to the cream cheese. Mix until combined and smooth.

6. Beat in eggs one at a time, then add whipping cream and blend until the filling is fully incorporated.

7. Pour the pumpkin cheesecake filling evenly over the cooled crust, smoothing the top with a spatula.

8. Sprinkle chocolate chips evenly over the filling, then drizzle the caramel topping in thin lines on top.

9. Bake for 35-40 minutes, or until the center is set and edges are lightly golden but the center still slightly jiggles.

10. Remove from oven and cool completely in the pan on a wire rack, then refrigerate for at least 3 hours before slicing into 4 bars.

11. Use the parchment paper overhang to lift bars out of the pan, slice, and serve chilled.