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.
- 1cupall purpose flour
- ¾cupbrown sugar,packed
- ½cupunsalted butter,chilled and diced
- 1cuppecan halves
- ¾cupold fashioned oats
- 8ozcream cheese,(1 package), room temperature
- ¾cuppure pumpkin,canned
- 1large egg
- 1½tspground cinnamon
- 1tspground ginger
For the Topping:
- 1cupsour cream
- ¼tspvanilla extract
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.
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.
Press 3½ cups of the mixture into the bottom of the 9×9-inch pan.
Put remaining crumbs on the baking sheet and bake for 8 to 10 minutes until golden stirring once. Remove from oven.
Bake the crust for 10 to 12 minutes and remove from the oven. Keep the oven on while preparing the filling.
Beat together cream cheese and pumpkin until smooth. Add sugar, egg, cinnamon, and ginger.
Spread over the crust. Bake for about 20 minutes until the edges start to rise.
Combine sour cream, sugar, and vanilla.
Spread over warm filling and bake an additional 5 minutes until set. Remove from oven and sprinkle baked crumbs on top.
Cool completely, cover, and chill for at least 2 hours.
Serve and enjoy!
- 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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