Cheesecake Pumpkin Bars
Submitted by harry
Pumpkin cheesecake bars with a buttery pecan streusel crust, spiced with cinnamon and allspice. A fall baking favorite that’s easier to make and share than a whole cheesecake.
YIELD
12 servingsPREP
15 minCOOK
50 minREADY
65 minThese bars capture everything you love about fall in a neat little square.
A brown sugar and pecan crust gets pressed into the pan and baked until golden. On top goes a creamy pumpkin cheesecake filling spiced with cinnamon and allspice, finished with a scattering of that same nutty streusel.
They’re easier to slice, transport, and share than a full cheesecake, which makes them ideal for potlucks, bake sales, and holiday cookie trays.
Makes 12 bars that somehow never seem to be enough.
Pro Tips
- Use canned solid-pack pumpkin, not pumpkin pie filling, which already has spices and sugar added
- Let them cool completely in the pan before cutting for clean edges
- These taste even better the next day after the spices have had time to bloom in the filling
Ingredients
Directions
Combine flour and brown sugar in medium bowl.
Cut in butter to make a crumb mixture.
Stir in nuts. Set aside ¾ cup mixture for topping.
Press remaining mixture into bottom of 8 x 8 x 1½ inch pan.
Bake in 350 preheated oven for 15 minutes.
Cool slightly.
Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl.
Blend until smooth.
Pour over baked crust. Sprinkle with reserved topping.
Bake an additional 30 to 35 minutes.
Cool before cutting into 12 bars.
Comments
