Streusel Pumpkin Cheesecake Bars Recipes

PUMPKIN STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
• Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
• Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
• Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

GLUTEN-FREE PUMPKIN STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13x9-inch pan, press remaining mixture. Bake 10 minutes.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
• Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

PAUL'S PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
• Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
• To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

PUMPKIN STREUSEL CHEESECAKE BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• In large bowl, stir together cookie mix, crushed cookies and pecans.
• Cut in butter, using pastry blender or fork, until mixture is crumbly.
• Reserve 1 cup mixture for topping.
• Press remaining mixture in bottom of ungreased 13x9-inch pan.
• Bake 10 minutes.
• Cool 10 minutes.
• Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
• Add remaining filling ingredients; beat until well blended.
• Pour over warm cookie base.
• Sprinkle with reserved topping.
• Bake 35 to 40 minutes or until center is set.
• Cool 30 minutes.
• Refrigerate about 2 hours or until chilled.
• Before serving, drizzle with chocolate and caramel toppings.
• For bars, cut into 6 rows by 4 rows.
• Store covered in refrigerator.

PUMPKIN CHEESECAKE STREUSEL BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x12-inch baking pan.
• Mix flour, almond flour, brown sugar, baking powder, salt, and cinnamon together in a large bowl. Add butter and mix until combined. Stir in egg until a dough forms. Press 1/2 the dough into the bottom and up the edges of the prepared pan, reserving remaining dough for streusel.
• Beat pumpkin and cream cheese using an electric mixer in a separate bowl until well combined. Add eggs and vanilla extract; mix until combined. Pour mixture over crust.
• Bake in the preheated oven until set and golden, about 15 minutes.
• Meanwhile, combine reserved dough with flour and cinnamon in a bowl and mix until crumbly. Reduce oven temperature to 350 degrees F (175 degrees C). Remove bars from the oven and sprinkle topping over pumpkin filling.
• Bake until a toothpick inserted into the center of the pan comes out clean, 30 to 40 minutes. Remove from the oven and let cool at least 15 minutes before transferring to a refrigerator to chill for at least 2 hours. Cut into bars and serve.