Pumpkin Cheesecake Crumb Bars

Pumpkin Cheesecake Crumb Bars are a combination of creamy pumpkin cheesecake filling filled with all the spices you love in pumpkin pie sandwiched between a buttery cinnamon oat crust and topping. Pumpkin Crumb Bars are a favorite Thanksgiving or Christmas dessert recipe. 

You might also love these Mini Pumpkin Cheesecakes. 

Pumpkin Cheesecake Crumb Bars 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.

To make crust 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. This can be done by hand or in a mixer.

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 together:

• 16 ounces Softened Cream Cheese
• 2/3 cup Brown Sugar 

Until smooth.

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
• 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. Preferably overnight.

Serve with a large dollop of whip cream!

A few other Crumb Bar recipes we love are:

• Creamy Lemon Cheesecake Crumb Bars
• Key Lime Cheesecake Crumb Bars
• Blackberry Crumb Bars
• Apple Pie Crumb Bars

Other favorite Pumpkin recipes:

• Pumpkin Cobbler
• Roasted Pumpkin Puree
• Pumpkin Cheesecake with Butterscotch Swirl
• No Bake Pumpkin Cheesecake

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Dessert, ,Thanksgiving, Christmas

American

Yield: 16

Author: Serena Bakes Simply From Scratch

Pumpkin Cheesecake Crumb Bars

Pumpkin Cheesecake Crumb Bars are a combination of creamy pumpkin cheesecake filling filled with all the spices you love in pumpkin pie sandwiched between a buttery cinnamon oat crust and topping.

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Ingredients

Crumb Crust

• 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 Plus Additional For Greasing Pan

Pumpkin Cheesecake Filling

• 6 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, Ground
• 1/4 teaspoon Ginger, Ground
• 1/4 teaspoon Allspice, Ground
• 1/4 teaspoon Nutmeg, Ground

For Serving

• Sweetened Whipped Cream

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 9"x13" pan with butter, and line with parchment paper. Grease parchment paper well, and set pan aside.

Crumb Crust

1. 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.
2. Take half of crumb mixture and press evenly into the bottom of prepared pan. Set remaining crumb mixture aside.

Pumpkin Cheesecake Filling

1. Beat cream cheese, and 2/3 cup brown sugar, until smooth and creamy. Scrape sides of bowl well. Add pumpkin puree, sour cream, eggs, vanilla, cinnamon, ginger, allspice, and nutmeg. Stir until well combined, and smooth.
2. Spread pumpkin cheesecake filling evenly over the top of crust.
3. Take remaining crumb mixture, and press between fingers. Distribute evenly over the top of pumpkin cheesecake mixture.
4. Bake for 40-45 minutes until crumb topping is lightly browned.
5. Cool bars for 1 hour and then refrigerate, until cold before serving.
6. Serve bars with a giant dollop of sweetened whip cream.

Nutrition Facts

Calories

427

Fat

20 g

Sat. Fat

10 g

Carbs

59 g

Fiber

4 g

Net carbs

55 g

Sugar

36 g

Protein

7 g

Sodium

303 mg

Cholesterol

62 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2014 Serena Bakes Simply From Scratch

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