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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
- ¾ cup brown sugar, packed
- ½ teaspoon salt
- ½ cup unsalted butter chilled, diced
- 1 cup pecan halves
- ¾ cup old-fashioned oats
Filling
- 1 (8-ounce) package cream cheese, room temperature
- ¾ cup pure pumpkin
- ½ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
Topping
- 1 cup sour cream
- 2 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
Instructions
Crust
- Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 9 x 2-inch pan with aluminum foil and spray with non-stick cooking spray. Set aside.
- In a food processor combine 1 cup all-purpose flour, ¾ cup brown sugar, ½ teaspoon salt, and ½ cup unsalted butter. Pulse until a coarse meal forms. Add 1 cup pecan halves and ¾ cup old-fashioned oats and continue to pulse until combined and coarse. The mixture should be moist, but not clumping.
- Press 3 ½ cups of the mixture into the bottom of the prepared pan.
- Place the remaining crumbs on a baking sheet and bake for 8-10 minutes until golden, stirring once. Remove from the oven.
- Bake the crust for 10-12 minutes and remove from oven. Keep the oven on while preparing the filling.
Filling
- In a medium-sized bowl, beat 1 (8-ounce) package cream cheese, and ¾ cup pure pumpkin until smooth. Add ½ cup granulated sugar, 1 large egg, 1 ½ teaspoons ground cinnamon, and 1 teaspoon ground ginger using a hand mixer.
- Spread the filling over the crust and bake for 20 minutes until the edges start to rise.
Topping
- In a medium-sized bowl, combine 1 cup sour cream, 2 tablespoons granulated sugar, and ¼ teaspoon vanilla extract. Spread the topping over the warm filling and bake an additional 5 minutes until set.
- Remove from oven and sprinkle the 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!