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 an ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until mixture is smooth. Add your remaining filling ingredients and 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 topping of choice. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
PUMPKIN STREUSEL CHEESECAKE BARS
Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 22 g, TransFat 0 g
PUMPKIN CHEESECAKE STREUSEL BARS
These Pumpkin Cheesecake Streusel Bars feature a gingersnap cookie crust, a creamy pumpkin cheesecake filling, and are topped with a delicious streusel topping!
Provided by Danielle Rye
Categories Dessert
Time 3h55m
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal, and set aside.
- Combine the gingersnap crumbs, melted butter, and granulated sugar in a medium sized mixing bowl and mix until fully combined. Scoop the mixture into the prepared baking pan and firmly press it down into one even layer. Bake at 325°F for 10 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F to bake the cheesecake.
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the sugar, pumpkin puree, vanilla extract, and pumpkin pie spice and mix until fully combined. Add in the eggs, one at a time, and mix on low speed until just combined. Pour the cheesecake filling on top of the crust and spread it out into one even layer.
- Add the flour, brown sugar, oats, cinnamon, and salt to a medium sized mixing bowl until well combined. Add in the cubed butter and cut it into the mixture using a pastry cutter or fork until you have coarse crumbs. Evenly spread the topping on top of the cheesecake filling.
- Return the cheesecake back to the oven and bake at 325°F for about 35 minutes or until the top of the cheesecake is set. Remove the cheesecake from the oven and transfer to a wire rack to cool for at least one hour, then cover and transfer to the refrigerator for 2-3 hours or until completely chilled.
- Remove the bars from the pan, slice into bars, and enjoy!
PUMPKIN CHEESECAKE BARS WITH STREUSEL
A very special pumpkin bar for when a bar is more convenient than a pumpkin cheesecake.
Provided by DACIF
Categories Fruits and Vegetables Vegetables Squash
Time 3h20m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.
- 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.
- Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.
- 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.
- Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.
- Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 12.3 g, Cholesterol 28.2 mg, Fat 9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4.7 g, Sodium 109.9 mg, Sugar 7.5 g
PUMPKIN PIE BARS WITH STREUSEL TOPPING
These bars start with a brown sugar cinnamon streusel crust, layered with a pumpkin pie filling, and finished with a streusel crumble topping!
Provided by Mary
Time 3h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F. Grease a 9 x 13 inch baking pan. In a large bowl, whisk together the flour, oats, brown sugar, cinnamon and salt. Pour in the melted butter and stir until crumbly. Firmly press 1/2 of the mixture in the bottom of the prepared baking pan. Set aside.
- In another large bowl, beat together the cream cheese and granulated sugar until smooth. A hand mixer makes this easy. Then, add the pumpkin, flour, pumpkin pie spice and cream. Beat again until smooth. Last, add the eggs one at a time, beating just until combined.
- Pour the pumpkin mixture over the crust and gently spread around. Finally, crumble on the remaining streusel mixture. Bake at 350° for 35-45 minutes or until the center is set and no longer jiggles. Let cool completely before serving.
- Store tightly covered in the refrigerator for up to several days.
Nutrition Facts : ServingSize 1 g, Calories 189 kcal, Carbohydrate 29 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 33 mg, Sodium 104 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 2 g
STREUSEL PUMPKIN CHEESECAKE BARS
This recipe is a twist on pumpkin cheesecake with a yummy cinnamon streusel topping. Go ahead and make two, which will use the whole can of pumpkin pie filling and evaporated milk!
Provided by blair_amanda
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
- In another mixing bowl, beat cream cheese and sugar. Spread over crust.
- In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
- Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
- Bake 350° 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.
PUMPKIN CHEESECAKE STREUSEL BARS
These are spicy, creamy, crumbly, pumpkin pie cheesecake bars.
Provided by kitchgirl
Categories Fruits and Vegetables Vegetables Squash
Time 3h15m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 20 g, Cholesterol 51.1 mg, Fat 14.2 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 7.3 g, Sodium 179.9 mg, Sugar 9.8 g
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