How To Make Pumpkin Cheesecake Crumb Bars
These delectable pumpkin cheesecake bars combine a chewy pecan crust, spiced pumpkin filling, and a creamy topping, for a flavorful dessert.
Serves:
Ingredients
For Crust:
- 1cupall purpose flour
- ¾cupbrown sugar,packed
- ½tspsalt
- ½cupunsalted butter,chilled and diced
- 1cuppecan halves
- ¾cupold fashioned oats
For Filling:
- 8ozcream cheese,(1 package), room temperature
- ¾cuppure pumpkin,canned
- ½cupsugar
- 1large egg
- 1½tspground cinnamon
- 1tspground ginger
For the Topping:
- 1cupsour cream
- 2tbspsugar
- ¼tspvanilla extract
Instructions
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Preheat oven to 350 and line a 9×9 inch pan with aluminum foil and spray with cooking spray. Also line a baking sheet with parchment paper or foil and spray with cooking spray. Set aside.
Crust:
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In a food processor, combine flour, brown sugar, salt, and diced butter. Blend until a coarse meal forms. Add pecans, and oats and continue to pulse until combined and coarse. Moist, but not clumping.
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Press 3½ cups of the mixture into the bottom of the 9×9-inch pan.
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Put remaining crumbs on the baking sheet and bake for 8 to 10 minutes until golden stirring once. Remove from oven.
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Bake the crust for 10 to 12 minutes and remove from the oven. Keep the oven on while preparing the filling.
Filling:
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Beat together cream cheese and pumpkin until smooth. Add sugar, egg, cinnamon, and ginger.
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Spread over the crust. Bake for about 20 minutes until the edges start to rise.
Topping:
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Combine sour cream, sugar, and vanilla.
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Spread over warm filling and bake an additional 5 minutes until set. Remove from oven and sprinkle baked crumbs on top.
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Cool completely, cover, and chill for at least 2 hours.
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Serve and enjoy!
Nutrition
- Calories: 275.30kcal
- Fat: 18.54g
- Saturated Fat: 8.57g
- Trans Fat: 0.23g
- Monounsaturated Fat: 6.16g
- Polyunsaturated Fat: 2.06g
- Carbohydrates: 25.51g
- Fiber: 1.33g
- Sugar: 15.76g
- Protein: 3.56g
- Cholesterol: 49.94mg
- Sodium: 138.75mg
- Calcium: 49.91mg
- Potassium: 123.33mg
- Iron: 0.97mg
- Vitamin A: 154.09µg
- Vitamin C: 0.70mg
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