Pumpkin cheesecake crumble bars. The name says it all! These bars are full of the best flavors and topped with a crumbly oat topping! The sweet sour cream layer adds a tang that goes well with the pumpkin cheesecake. You will love these!
These bars are made in a blender (the crust and filling) so clean up is easy! Love that! If you don’t have a blender that can handle making crust / batter you can use a food processor as well. I love the combo of pumpkin and cream cheese, they go so well together. Add in a crumbly streusel topping?! I can’t resist! When you have two different kinds of creams going on (cream cheese and sour cream) you know they are gonna be good! Plus, pumpkin is a vegetable so basically you can have this for dinner ;).
I actually made these pumpkin cheesecake bars last year for a family Halloween party we hosted at our house. I wanted to have an “adult dessert” since the kids were going to play donut on a string I figured that would be good enough for them. I haven’t met many kids that don’t like donuts. And I haven’t met many adults that don’t like some form of cheesecake! These were so good and the perfect dessert to end a fun night with family!
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- For the crust:
- 1 cup all-purpose flour
- ¾ cup packed light brown sugar
- ¼ teaspoon salt
- ½ cup (1 stick) chilled butter, diced
- 1 cup pecan halves (about 4 ounces)
- ¾ cup old-fashioned or quick rolled oats
- For the filling:
- 1 (8-ounce) package cream cheese (light or regular), room temperature
- 1½ cups canned pure pumpkin (a little less than a full 15-ounce can)
- 1 cup granulated sugar
- 1 large egg
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- For the topping:
- 2 cups sour cream
- 4 tablespoons sugar
- ½ teaspoon vanilla extract
- For the crust: Preheat your oven to 350 degrees. Spray a 9X13-inch metal baking pan with cooking spray and set aside. Line a large, rimmed baking sheet with parchment paper or a silicone Blend the flour, brown sugar, salt, and butter by pulsing (in a blender or food processor) until the texture is like coarse meal. Add the pecans and pulse until the nuts are chipped. Add the oats, and again pulse until the mixture is moistened but not clumping. Press about 3 cups of the crumbs onto the bottom of the prepared 9X13-inch pan. Transfer the remaining crumbs to the lined baking sheet. Bake the crumbs until golden, stirring once, about 8-10 minutes. Cool the crumbs. While they cool, bake the crust until golden, about 10-12 minutes. Remove from the oven and set aside while you preparing the filling. Keep the oven turned on.
- For the filling: Blend all the ingredients in the same blender or food processor (no need to clean it in between) until smooth. Spread the filling over the warm crust and bake until it is slightly firm to the touch and the edges are just slightly risen, about 18-20 minutes. Keep that oven on 🙂
- For the topping: Whisk all the ingredients together in a bowl. Spread the topping evenly over the hot, baked filling. Bake until the topping sets and bubbles at the edges, about 5-7 minutes. Cool the bars completely in the pan set on a cooling rack. Once cooled, sprinkle the golden crumbs over the topping and gently press them into the topping. Cover the bars and chill until cold, about 2 hours. Cut into squares and enjoy!
Recipe Source: Mel’s Kitchen Cafe