PUMPKIN STREUSEL CHEESECAKE BARS
Can't wait for pumpkin spice season? No longer a flavor for Fall anymore, canned pumpkin is used to prepare these delicious Pumpkin Streusel Cheesecake Bars. The pumpkin pie spice blends perfectly with the pumpkin to flavor these irresistible easy-to-make dessert Pumpkin Streusel Cheesecake Bars.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 6h
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
- Combine flour, 1 cup brown sugar, cinnamon and butter. Reserve 1-1/2 cups flour mixture for later use; press remaining flour mixture onto bottom of prepared pan. Bake 20 min.
- Meanwhile, beat cream cheese and remaining brown sugar in large bowl with mixer until blended. Add pumpkin, vanilla and pumpkin pie spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour cream cheese mixture over crust; sprinkle with reserved flour mixture.
- Bake 35 to 40 min. or until center is almost set. Cool completely.
- Refrigerate 4 hours. Sprinkle with powdered sugar just before serving. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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
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
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 BARS
Wow!! These sound amazing!! From taste of home. This needs to chill for a few hours, not included in prep or cooking time.
Provided by Courtly
Categories Cheesecake
Time 1h10m
Yield 24-30 serving(s)
Number Of Ingredients 20
Steps:
- Combine cookie crumbs and butter; press into a greased 13 x 9 x 2 inch baking dish. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack.
- In large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla.
- Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.
- Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.
- In a small mixing bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 361.8, Fat 29.5, SaturatedFat 16.5, Cholesterol 133.3, Sodium 208.9, Carbohydrate 21.1, Fiber 0.8, Sugar 17.7, Protein 5.2
PUMPKIN CHEESECAKE BARS
This is a fall staple at our house. Makes the house smell heavenly, and they taste better than they smell. This recipe can be doubled easily and baked in a 9 x 13 pan.
Provided by KyJo5096
Categories Bar Cookie
Time 1h15m
Yield 32 1x2inch bars, 32 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and brown sugar in medium bowl.
- Cut in butter to make a crumb mixture.
- Stir in nuts.
- Set aside 3/4 cup crumb mixture for topping.
- Press remaining mixture into bottom of 8 x 8 baking pan.
- Bake in preheated 350° oven for 15 minutes.
- Cool slightly.
- Combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixing bowl.
- Blend until smooth.
- Pour over baked crust.
- Sprinkle with reserved topping.
- Bake an additional 30-35 minutes.
- Cool before cutting into bars.
Nutrition Facts : Calories 103.2, Fat 5.8, SaturatedFat 2.7, Cholesterol 24.2, Sodium 44.2, Carbohydrate 11.9, Fiber 0.4, Sugar 8.4, Protein 1.4
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 BARS
This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 bars.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. , Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 228 calories, Fat 15g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE BARS
This is a recipe from the Cleveland Indians contributed by Karen Olson. Slightly different from the other Pumpkin Cheesecake Bar recipe. This one uses Pound cake mix. And yes, the pumpkin pie spice and eggs are listed twice, I was not having a brain freeze when I posted.
Provided by mandabears
Categories Cheesecake
Time 55m
Yield 48 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine pound cake mix, 1 egg, melted butter, pumpkin pie spice until crumbly.
- Press into 13 x 9 pan.
- Beat cream cheese in bowl until light and fluffy.
- Beat in condensed milk gradually.
- Add remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
- Beat well.
- Pour over crust.
- Sprinkle with pecans.
- Bake for 35-40 minutes.
- Cool in pan.
- Cut into 48 bars.
Nutrition Facts : Calories 72.2, Fat 4.9, SaturatedFat 2.1, Cholesterol 22.7, Sodium 57.3, Carbohydrate 6, Fiber 0.3, Sugar 5, Protein 1.8
PUMPKIN STREUSEL CHEESECAKE BARS (COOKIE MIX)
Source: Betty Crocker "Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars."
Provided by Mom2Rose
Categories Bar Cookie
Time 57m
Yield 24 bars, 24 serving(s)
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 285.3, Fat 17.2, SaturatedFat 7.8, Cholesterol 48.3, Sodium 254.2, Carbohydrate 30.5, Fiber 0.7, Sugar 10.9, Protein 3.7
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