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I loved the pecan crust and the creamy cheesecake. Then it is topped with sour cream and crumbs. You are going to love this one as much as I did!
This weekend temperatures have dropped and it has been really rainy with crazy thunderstorms. Like the kind of thunderstorms that wake you up in the middle of the night and you feel like it struck your house. The hubby slept through it but it got my heart pounding. But finally we are starting to see cooler fall like temperatures. I can’t wait to break out the sweaters and boots!
I knew that I loved this recipe even before I made it. Why? Because I am obsessed with cheesecake, pumpkin, and crumb bars. If you combine the three than you have one amazing fall dessert. In fact, this one easily became one of my favorites. I loved the pecan crust and the creamy cheesecake. Then it is topped with sour cream and crumbs. You are going to love this one as much as I did!
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Pumpkin Cheesecake Crumb Bars
Ingredients
Crust:
- 1 cup all purpose flour
- 3/4 cup brown sugar packed
- 1/2 teaspoon salt
- 1/2 cup unsalted butter chilled, diced
- 1 cup pecan halves
- 3/4 cup old-fashioned oats
Filling:
- 1 package cream cheese 8 ounce, room temperature
- 3/4 cup pure pumpkin canned
- 1/2 cup sugar
- 1 large egg
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
Topping:
- 1 cup sour cream
- 2 tablespoons sugar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350 and line a 9x9 inch pan with aluminum foil and spray with cooking spray. Also line a baking sheet with parchment paper or foil and spray with cooking spray. Set aside.
- In a food processor combine flour, brown sugar, salt, and diced butter. Blend until a coarse meal forms. Add pecans, and oats and continue to pulse until combined and coarse. Moist, but not clumping.
- Press 3 1/2 cups of the mixture into the bottom of your 9x9 inch pan. Put remaining crumbs on the baking sheet and bake for 8-10 minutes until golden stirring once. Remove from oven. Bake the crust 10-12 minutes and remove from oven. Keep the oven on while preparing filling.
- Beat together cream cheese and pumpkin until smooth. Add sugar, egg, cinnamon and sugar. Spread over the crust. Bake about 20 minutes until the edges start to rise.
- For the topping: Combine sour cream, sugar, and vanilla. Spread over warm filling and bake an additional 5 minutes until set. Remove from oven and sprinkle baked crumbs on top. Cool completely, cover, and chill for at least 2 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I went on your sight for one recipe, I end up with seven. I thought I would never get off the sight. I am a 71 year old single male. I have been cooking since I was big enough to stand on a chair and reach the stove. When I see a recipe will know it is good or not. Your are so good that you can read the recipe and taste it. Thank You
Robert, this is the best compliment I have ever received! Thank you so much for taking the time to write it!
These look spectacular and just in time for the holidays. Yay!