Pumpkin Crumble Cheesecake Bars
One of my favorite sweet treats is cupcakes and I can’t help but love the pumpkin crumble with the layer of cheesecake in the middle it’s AWESOME! I sure hope you like it as much as we did.
[easy-tweet tweet=”Can’t wait to try these Pumpkin Crumble Cheesecake Bars via @sjblahblahblog #jbbb” via=”no” usehashtags=”no”]
Yields 12
This recipe for
20 minPrep Time
40 minCook Time
1 hrTotal Time
Ingredients
Crust Ingredients:- 2 1/2 C flour
- 1/2 C brown sugar
- 1/4 tsp salt
- 1 C unsalted butter, room temp
Cheesecake filling Ingredients:- 2 packages of
8 ounce cream cheese, room temp - 1 C sugar
- 2 eggs, room temp plus 1 egg yolk
- 1 TBSP vanilla
- 1 1/2 tsp pumpkin pie spice
- 1 15
ounce can of pumpkin puree
Crumble topping Ingredients:- 1 C flour
- 1 C brown sugar
- 1 1/2 tsp pumpkin pie spice
- 1 stick of soft unsalted butter
Instructions
Crust Directions:- Preheat oven to 350 degrees. Prep baking dish baking spray.
- Combine flour, brown sugar, salt in a bowl.
- Using your fingers work in the butter until the mixture is crumbly.
- Press the mixture into the baking dish with your hands.
- Bake the crust at 350 degrees for 15 minutes or until the edges are lightly brown.
- Set aside.
Cream Cheese Filling Directions:- With an electric mixer, mix the cream cheese on medium until smooth.
- Add the pumpkin puree and gently mix together with the cream cheese.
- Add in sugar, eggs, egg yolk, vanilla and spice mixing as you add them.
- Pour the mixture onto the prepared crust.
- Set aside
Crumble Topping Directions:- Combine the flour, brown sugar,
spice and butter. - Working with your hands mix the ingredients together until it looks like small pebbles.
- Spread on top of the cheesecake.
- Bake at 350 degrees for 30-40 minutes or until the cheesecake mixture doesn't jiggle.
- Remove from oven and allow to cool completely before cutting into squares.
What’s your favorite fall recipes?
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