Pumpkin Streusel Cheesecake Bars {Recipe}

I love cheesecake bars. I've made Strawberry-Rhubarb Cheesecake Bars, Caramel Apple Cheesecake Bars, Cranberry-Gingerbread Cheesecake Bars. And now, Pumpkin Streusel Cheesecake Bars

What You Need:
For the Crust & Topping:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup chopped, toasted pecans
1 tsp. salt (if using unsalted butter)
1/2 tsp. ground cinnamon
1 cup unsalted butter, chilled

For the Filling:
2- 8 oz. block cream cheese (at room temperature)
1 cup canned pumpkin (not pumpkin pie filling)
1 cup brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg

Note: I think I would like to have more filling, but my husband and children insist this is enough. If I double it, and like it, I'll report back.
** Update: I 1.5-ed the filling, and I think it was PERFECT. That used 3 blocks of cream cheese, 1 15-oz. can pumpkin, 1 1/2 cups brown sugar, 3 eggs, 2 tsp. pumpkin pie spice... and it baked for an hour. Awesome yumminess!

Yield: 30-40 2" square bars
Click Here to Read More>>

Share this post