Pumpkin Cheesecake Bars with Streusel

DACIF

"A very special pumpkin bar for when a bar is more convenient than a pumpkin cheesecake."
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Ingredients

3 h 20 m servings 135 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.
  2. Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan.
  3. Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.
  4. Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.
  5. Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.
  6. Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.

Footnotes

  • Cook's Note:
  • Substitute pecans for walnuts if preferred.

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