Scrape the bowl down again. Don’t wait for Thanksgiving to make them – they’re a great dessert all season long. People couldn't stop eating them. Stop the mixer and scrape down the sides of the bowl. Transfer to the lined baking pan and press with your hand or the bottom of a drinking glass to form an even crust. Megan Keno, is the writer, recipe developer, and photographer behind the nationally recognized food blog Country Cleaver. Sorry, our subscription service is unavailable. They're … Let’s just keep this train rolling, shall we? Sprinkle this streusel topping evenly over the pumpkin cheesecake layer. Her work has been featured in Country Living Magazine, Better Homes and Gardens, America’s Test Kitchen, The Kitchn, and on The Pioneer Woman’s Tasty Kitchen Blog. Don’t wa… Nutrient information is not available for all ingredients. Thank you for uploading this! One question: can I substitute unsalted butter? Have these ingredients delivered or schedule pickup SAME DAY! Spray a 9x13 baking pan with non-stick spray and line with parchment paper, allowing the edges to hang over the sides of the pan. Fill them almost all the way to the top. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Once your Pumpkin Cheesecake Bars are finished baking remove them from the oven and let cool completely. And I am all for sweatshirt weather. A huge hit at work!! Sprinkle the streusel topping over the pumpkin filling. Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Combine flour and brown sugar in a bowl. Looking at the recipe, I think you’d be fine using that as a guide for using unsalted butter + salt here. Place in the oven and bake for 50-55 minutes or until the cheesecake has set. I made this and it was DELICIOUS, not terribly hard to make, and overall a huge success. All photos and content are copyright protected. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. It was easy and oh so delicious. When done, a toothpick inserted in the middle should come out cleanly. These were rich these were good. Is it (filling) available in cans? Best when baked days earlier. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition These Pumpkin Cheesecake Streusel Bars are so crazy delicious! Amount is based on available nutrient data. Lol. Smooth out evenly. The thick and creamy pumpkin cheesecake with the streusel on top and the crunch from the pecans is pure heaven! Using a pastry blender, or forks, cut in the butter until crumbly and mix in the pecans. Beat in eggs one at a time. Whisk together sugar and spices, stir into pumpkin cheesecake. This Pecan Streusel Pumpkin Cheesecake recipe is one of my favorite fall pumpkin desserts! Line 9- by 9-inch baking pan with parchment paper (leave an overhang to be able to pull out bars easily) and set aside. These Pumpkin Cheesecake Bars will be the hero of every gathering and are easier to make than you think (just watch the video)! Slice and serve with caramel sauce drizzled over the top and whipped cream, if desired. Press 2/3 of the mixture evenly into the prepared baking pan. The ingredients list includes baking soda for the crust but the directions never mention it so I left it out and the bars were great. 3 Make the streusel topping: In the same bowl used to make the graham cracker mixture, combine the ingredients for the streusel topping. Pumpkin Cheesecake Bars with Streusel Topping, Read more about our affiliate linking policy, 1 1/2 cup graham cracker crumbs (See recipe note), 6 tablespoons regular salted butter, melted and cooled slightly so no longer hot, 1/4 teaspoon cinnamon or pumpkin pie spice, 4 tablespoons regular salted butter, room temperature, 2 8-ounce packages cream cheese, softened to room temperature. Appearance: The streusel topping makes these bars so gorgeous! Stir the mixture together until it looks like wet sand. Not so great, I also tried to make the sauce, as I was adding the butter it splashed on my left fore finger, I burned me and the sauce.!! Preheat oven to 350 degrees F (175 degrees C). Preheat oven to 350°F. The streusel on top of the bars is the pièce de résistance that makes this pumpkin dessert awesome. This will help remove the bars for slicing and keep the crust intact. Make sure to let your cream cheese soften to room temperature before mixing the filling to avoid lumps. Finally, top each cup with streusel crumb and bake about 23-25 minutes or until the toothpick inserted in the center comes out almost clean. In another mixing bowl, beat 2 eggs. Top each bar with caramel topping … Substitute pecans for walnuts if preferred. this link is to an external site that may or may not meet accessibility guidelines. Bake in the preheated oven until filling is set, 40 to 45 minutes. Texture to the smooth pumpkin and cream cheese filling evenly into the filling mixture F ( 175 degrees )! Come through my email orange pumpkin means it ’ s just keep this train rolling, shall we save. Dessert for football parties or Thanksgiving to help you put dinner ( and breakfast and lunch ) the! 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