Pumpkin Cheesecake Crumb Bars
Servings 16 bars
Ingredients
For the crust
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup butter softened
- ½ cup dark brown sugar
- 1 cup rolled oats
- ½ cup pecans chopped
For the filling
- ½ cup pumpkin puree
- 4 oz. cream cheese softened
- ¼ cup 50g granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 large egg
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.
- In large bowl, combine all crust ingredients; mix at low speed until crumbly but combined.
- Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
- While baking, prepare the pumpkin cheesecake filling. Beat the cream cheese in a stand mixer for 1-2 minutes until very soft and creamy. Add the rest of the ingredients for the pumpkin cheesecake and mix until completely combined, about 1-2 minutes.
- Remove partially baked crust from the oven. Pour on the pumpkin cheesecake mixture. Top with remaining crumb mixture.
- Return to oven and bake for another 20-25 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.
Notes
In the past, I've had trouble getting cream cheese and pumpkin puree completely smooth - if things aren't at the right temperature, sometimes the cream cheese stays in little white balls. If this happens to you, pour all of the cheesecake mixture into a blender or food processor and puree for a few seconds until smooth before using.
