Easy to make Pumpkin Cheesecake Crumb Bars are perfect for holiday gatherings.
These are for those times when you can't decide whether you want pumpkin pie, cheesecake or something with crumb topping.
I hope I'm not the only one who runs into these complicated decisions...
These Pumpkin Cheesecake Crumb Bars are all those favorites in one easy to make bar.
They didn't last long and I'm pretty sure it was due to Colt having at least two on the first night but they were even better after a day in the fridge.
The crumb topping adds a wonderful texture to contrast the creamy pumpkin cheesecake filling.
You can't go wrong with these bars!
As long as you love pumpkin, cheesecake and crumb topping these will be your new found favorite.
In a large bowl stir together 2 1/3 cup Flour, 2 1/3 cup Oatmeal, 2/3 cup Chopped Walnuts or Pecans (optional), 3/4 teaspoon Sea Salt, 2 teaspoons Baking Powder, 1 teaspoon Cinnamon, 1 cup Brown Sugar, 1 cup Granulated Sugar until well combined.
Stir in 1 cup Cubed Cold Butter until combined and crumbly.
Grease a 9"x13" pan and line with parchment paper, grease parchment paper.
Take half of the crumb mixture and press evenly into the bottom of pan.
Set remaining crumb mixture aside.
In a clean mixing bowl cream 16 ounces Softened Cream Cheese and 2/3 cup Brown Sugar until smooth and creamy.
Scrape sides of bowl and add 1 cup Pumpkin Puree, 2 tablespoons Sour Cream, 2 whole Eggs, 2 teaspoons Vanilla, 1 teaspoon Cinnamon, 1/4 teaspoon Ginger, 1/4 teaspoon Allspice and 1/4 teaspoon Nutmeg.
Mix until well combined and smooth.
Spread pumpkin cheesecake mixture over the top of crust.
Press remaining crumb mixture evenly between fingers and evenly distribute over the top of pumpkin cheesecake mixture.
Bake in a 350 degree oven for 40-45 minutes until lightly brown.
Cool bars for 1 hour and then refrigerate until cold before serving.
Serve with a large dallop of whip cream!
Pumpkin Cheesecake Crumb Bars
An easy to make Pumpkin Cheesecake Bar with a Crumb Topping. Perfect for the holidays.Prep time: PT20M
Cook time: PT45M
Total time: PT1H5M
Yield: 16 Bars
- 2 1/3 cup Whole Wheat Pastry Flour Or All-Purpose Flour
- 2 1/3 cup Oatmeal, Old Fashioned Or Quick Oats
- 2/3 cup Walnuts Or Pecans, Chopped (Optional)
- 3/4 teaspoon Sea Salt
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon, Ground
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 cup Cold Butter, Cubed Pluse Additional For Greasing Pan
Pumpkin Cheesecake Filling:
- 16 ounces Cream Cheese, Room Temperature
- 2/3 cup Brown Sugar
- 1 cup Plain Pumpkin Puree
- 2 tablespoons Sour Cream Or Greek Yogurt
- 2 whole Eggs, Beaten
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ginger
- 1/4 teaspoon Allspice
- 1/4 teaspoon Nutmeg
- Sweetened Whip Cream For Serving
- Peaheat oven to 350 degrees.
- Grease a 9"x13" pan with butter and line with parchment paper. Grease parchment paper well and set pan aside.
- For Crumb Crust and Topping: In a large mixing bowl combine flour, oatmeal, nuts if using, salt, baking powder, cinnamon, granulated sugar and 1 cup brown sugar. Mix until well combined. Add cold butter and mix until crumbly and combined. Mixture should form crumb when pressed between fingers.
- Take half of crumb mixture and press evenly into the bottom of prepared pan. Set remaining crumb mixture aside.
- For Pumpkin Cheesecake Filling: Beat cream cheese and 2/3 cup Brown Sugar until smooth and creamy. Scrape sides of bowl well and add pumpkin puree, sour cream, eggs, vanilla, cinnamon, ginger, allspice and nutmeg. Stir until well combined and smooth.
- Spread pumpkin cheesecake filling evenly over the top of crust.
- Take remaining crumb mixture and press between fingers and distribute evenly over the top of pumpkin cheesecake mixture.
- Bake for 40-45 minutes until crumb topping is lightly browned.
- Cool bars for 1 hour and then refridgerate until cold before serving.
- Serve bars with a giant dollop of sweetened whip cream.