I cannot BELIEVE we are almost halfway through October!
This month – no this YEAR – has just flown by! It’s crazy! CRAZY!
But since it still is October – and Fall – we aren’t done with our Fall flavors just yet.
You know which flavor I am talking about… oh yeah…
But this time around – I’m thinking we should making something to wow the crowd!
Pumpkin Cheesecake Crumble Bars
A recipe from The Hungry Bride.
Prep Time: 30 minutes | Cook Time: 45 minutes | Cool Time: 3 hours | Total Time: 4 hours 15 minutes
Do you like pumpkin?
Honestly – the answer to that question doesn’t even matter because you WILL like these bars whether or not you think you like pumpkin.
They are perfect.
Creamy thick layer of pumpkin swirled cheesecake, sandwiched between a rich layer of pumpkin-spice-cakey-crust and buttery, oat-y, toffee streusel. Anyone and everyone will love these Pumpkin Cheesecake Crumble Bars.
Did I mention they are PERFECT!? Yum yum yum!!
Try them for yourself!
For the Crust:
2 cups all-purpose flour
1 3.4 oz instant pumpkin spice pudding mix
1/2 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pecans, chopped
For the Cheesecake:
2 (8 ounce) packages of cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tablespoon lemon juice
4 teaspoons vanilla
1/2 cup pumpkin puree
For the Streusel:
3/4 cup flour
3/4 cup brown sugar
1/2 cup old-fashioned oats
1/2 cup (1 stick) butter, chilled and cubed
1/2 cup pecans, chopped
- Preheat oven to 350F. Lightly grease a 9″ x 13″ pan, set aside.
- For the crust: In a medium mixing bowl, stir flour, pudding mix, brown sugar, cinnamon, and nutmeg.
- Add melted butter (slightly cooled) and stir until fully absorbed. Add egg and vanilla, mixing just until all ingredients are moistened.
- Pour batter into lightly greased pan, spreading evenly over bottom of pan. Bake at 350F for 10 minutes or until crust begins to lightly brown.
- Once crust is done, remove from oven and allow to cool completely (place in freezer if necessary). Sprinkle cooled crust with pecans.
- For the cheesecake: In a medium mixing bowl, beat cream cheese and sugar until fluffy (at least 5 minutes). Add sour cream and egg, beat again until fluffy (another 5 minutes). Add lemon juice and vanilla to cheesecake batter, beating until fully combined.
- Separate cheesecake batter into two equal portions. Add pumpkin to one portion, stirring to incorporate. Pour cheesecake batters one at a time over pumpkin spice crust – swirling plain and pumpkin cheesecakes together.
- For the streusel: Finally, in a small bowl combine flour, brown sugar, and oats. Cut in butter with two knives or a pastry blender – streusel should be of a “mealy” texture. Add chopped pecans – then sprinkle over cheesecake layer.
- Bake bars at 350F for 25-30 minutes, or until bars no longer appear “wet.” An inserted wooden toothpick should come out mostly clean (a little crumbly cheesecake is okay – just not wet cream cheese).
- Remove bars from oven and allow to cool completely on counter (for about an hour). Refrigerate bars for an additional 3-4 hours (we want cheesecake to solidify as much as possible!).
- Once cooled, slice bars and serve cold with milk or hot coffee! Yum!
Storage: Refrigerate bars in an airtight container for up to 1 week – or freeze for 2-3 weeks.
Dying for more Fall-themed recipes?? Check out my recipes for Pumpkin Spice Waffles and White Chocolate Candy Corn Cookies!