Caramel Pumpkin Spice Blondie Streusel Cheesecake

If you love the flavors of a classic no-bake pumpkin cheesecake, look no further than the Caramel Pumpkin Spice Blondie Streusel Cheesecake!

Fans of a spiced crustless pumpkin pie will appreciate how this dessert layers warm spices into a dessert that is still easy to assemble.

Did you know blondies get their golden color from brown sugar and butter instead of cocoa? With a few simple ingredients, you can build a bakery-style dessert bar that rivals any cheesecake bar in the display case.

Let’s dive into the ingredients, preparation, and some tips to make this dessert truly shine!

Ingredients for Caramel Pumpkin Spice Blondie Streusel Cheesecake

To create the perfect pumpkin spice blondie cheesecake, you’ll need the following ingredients:

Essential Ingredients

• 3/4 cup (168g) unsalted butter melted and slightly cooled, for the blondie base
• 1 1/2 cups (216g) light brown sugar unpacked, for the blondie base
• 1 tsp vanilla extract for the blondie base
• 1 large egg for the blondie base
• 1 large egg white for the blondie base
• 1 cup (233g) canned pumpkin puree not pumpkin pie filling
• 1 3/4 cups (228g) all-purpose flour for the blondie base
• 3/8 tsp baking powder (1/4 tsp plus 1/8 tsp)
• 1 tsp ground cinnamon for the blondie base
• 1/4 tsp ground nutmeg for the blondie base
• 1/4 tsp ground ginger for the blondie base
• 1/4 tsp ground cloves for the blondie base
• 1/4 tsp salt for the blondie base
• 20 oz (565g) cream cheese room temperature, for the cheesecake layer
• 1 cup (144g) brown sugar unpacked, for the cheesecake layer
• 3/4 tsp ground cinnamon for the cheesecake layer
• 1/4 tsp ground nutmeg for the cheesecake layer
• 1 pinch ground allspice for the cheesecake layer
• 1 cup (240ml) heavy whipping cream for the cheesecake layer
• 1/2 cup (58g) powdered sugar for the cheesecake layer
• 1 tsp vanilla extract for the cheesecake layer
• 2/3 cup (87g) all-purpose flour for the streusel
• 2/3 cup (150g) light brown sugar packed, for the streusel
• 1 tsp ground cinnamon for the streusel
• 1/4 tsp ground nutmeg for the streusel
• 1 pinch ground cloves for the streusel
• 4 tbsp (56g) salted butter melted, for the streusel
• 1/2 cup caramel sauce store-bought or homemade, for drizzling

Optional Ingredients

• Chopped pecans about 1/3 cup, stirred into the streusel for extra crunch
• Flaky sea salt a light pinch, sprinkled over the caramel before baking
• Whipped cream sweetened and lightly spiced, for topping each slice

How to Prepare the Blondie, Cheesecake, and Streusel

Follow these steps to layer your dessert:

1. Bake the Blondie Base: Preheat the oven to 350°F and grease a 9×13-inch pan. Whisk the melted butter and light brown sugar until smooth, then stir in the vanilla, egg, egg white, and pumpkin puree. Fold in the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until just combined, spread into the pan, and bake for 15 minutes until the edges are set.
2. Whip the Cheesecake Layer: In a stand mixer, beat the room-temperature cream cheese, brown sugar, cinnamon, nutmeg, and allspice on medium speed for 2 minutes until smooth. Gradually add the heavy cream, powdered sugar, and vanilla, then beat for 3 minutes until thick and fluffy.
3. Mix the Streusel: In a small bowl, combine the flour, light brown sugar, cinnamon, nutmeg, and cloves. Stir in the melted salted butter with a fork until crumbly, then refrigerate for 10 minutes.
4. Layer and Bake: Spread the cheesecake mixture over the warm blondie base, drizzle with the caramel sauce, and swirl gently with a knife. Reduce the oven to 325°F and bake for 30 minutes until the edges are set with a slight jiggle in the center, then scatter the streusel over the top and bake 15 minutes more until golden.
5. Cool and Chill: Let the dessert cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight. Cut into 15 squares to serve.

Serving Suggestions

Serve each square at room temperature or straight from the fridge with a scoop of vanilla ice cream, and pair it with an easy chocolate cream pie for a dessert spread that will please a crowd.

A mug of hot spiced apple cider or a creamy chai latte complements the cinnamon, ginger, and cloves beautifully.

Conclusion

In just a few simple steps, you’ve created a rich and satisfying pumpkin spice dessert that is sure to become a fall favorite.

It works well for holiday gatherings, potlucks, or a make-ahead treat for busy weeknights.

Don’t hesitate to get creative with your streusel, toppings, and drizzles, because there’s no limit to how you can customize this recipe!

Try it today and experience the deliciousness for yourself!

Recipe FAQ’s

Can I make this dessert ahead of time?

Yes, it actually tastes better after chilling overnight, and it keeps well covered in the refrigerator for up to 4 days.

Can I freeze leftovers?

Yes, wrap individual squares tightly in plastic wrap and freeze for up to 2 months.

How should I store the bars?

Keep them covered in the refrigerator and let them sit at room temperature for about 15 minutes before serving for the softest texture.

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