These are spicy, creamy, crumbly, pumpkin pie cheesecake bars.

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
2 hrs 15 mins
total:
3 hrs 15 mins
Servings:
24
Yield:
24 bars
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling:
Streusel Topping:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x12-inch baking pan.

    Advertisement
  • 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.

Cook's Note:

For added flavor and presentation, drizzle white chocolate over the top.

Nutrition Facts

219 calories; protein 3.9g; carbohydrates 20g; fat 14.2g; cholesterol 51.1mg; sodium 179.9mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful critical review

Rating: 3 stars
08/31/2019
After tasting the pumpkin-cream cheese mixture I thought it desperately needed some type of sweetener. I checked the original recipe that had been submitted and there is no sweetener listed. I knew we would not care for these made as written so I went ahead and added 1/2 cup sugar. The ratio of pumpkin-cheesecake mixture to the crust and streusel is way off. More filling is needed. They were just ok, but not something I would make again. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/31/2019
After tasting the pumpkin-cream cheese mixture I thought it desperately needed some type of sweetener. I checked the original recipe that had been submitted and there is no sweetener listed. I knew we would not care for these made as written so I went ahead and added 1/2 cup sugar. The ratio of pumpkin-cheesecake mixture to the crust and streusel is way off. More filling is needed. They were just ok, but not something I would make again. Read More
Rating: 3 stars
12/02/2020
This recipe did not come out as well as the Pumpkin Cheesecake Bars I made last Thanksgiving. Not sure exactly why I didn't like it as well as I remembered the flavor last year. Read More
Advertisement