Pumpkin Cheesecake Bars
Perfect combination of spiced pumpkin and creamy cheescake over a oatmeal crumb crust
Equipment
Ingredients
Crumb Crust
- 1 1/2 cup rolled oats
- 1 1/4 cup flour
- 3/4 cup firmly packed light brown sugar
- 1/2 cup pecans chopped
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup butter room temp
Pumpkin Filling
- 1 16- oz can pumpkin puree not pumpkin pie filling
- 1 egg
- 2/3 cup milk
- 1/3 cup brown sugar packed
- 1 TBSP pumpkin pie spice
Cream Cheese Filling
- 8 ounces cream cheese room temperature
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
Prepare Crust/Crumble
- Preheat oven to 375'F
- Combine all crust ingredients except butter and mix well
- Add the butter and mix until crumbly
- Reserve 1 1/2 cups of the crust mixture and press the remaining into a buttered 13 x 9 inch baking dish
- Bake for 10 minutes
Fillings
- While crust is baking, mix the ingredients for the pumpkin filling in one bowl and the ingredients for the cream cheese filling in another bowl. You will most likely need to use an electric mixer on the cream cheese filling to get it smooth.
- When the crust has baked for 10 minutes, remove it from the oven and pour the cream cheese mixture over top, gently spreading it.
- Then gently spoon the pumpkin filling over top of the cream cheese filling
- Crumble the remaining crust ingredients over the pumpkin layer
- Bake for 30 minutes
- Cut when cool and ENJOY!
Notes
Adapted from the Pumpkin Squares recipe at the Spruce.
Nutrition
Serving: 1gCalories: 213kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 41mgSodium: 187mgFiber: 2gSugar: 12g
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