Pumpkin Cheesecake Crumb Bars
Recipe: #14451
October 02, 2014
"I am in love with cheesecake and pumpkin, when I saw this I knew I had to make it, and I am thinking it may be a new favorite. I got no where near 16 serving though. Recipe from Epicurious"
Original is 16 servings
Ingredients
- CRUST
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- FILLING
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- TOPPING
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Nutritional
- Serving Size: 1 (81.5 g)
- Calories 261.2
- Total Fat - 14.1 g
- Saturated Fat - 8 g
- Cholesterol - 49.7 mg
- Sodium - 141.5 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 1.8 g
- Sugars - 18.1 g
- Protein - 4.8 g
- Calcium - 53.8 mg
- Iron - 0.8 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 and line a 9×9 inch pan with aluminum foil and spray with cooking spray. Also line a baking sheet with parchment paper or foil and spray with cooking spray. Set aside.
Step 2
In a food processor combine flour, brown sugar, salt, and diced butter. Blend until a coarse meal forms. Add pecans, and oats and continue to pulse until combined and coarse. Moist, but not clumping.
Step 3
Press 3½ cups of the mixture into the bottom of your 9×9 inch pan. Put remaining crumbs on the baking sheet and bake for 8-10 minutes until golden stirring once. Remove from oven. Bake the crust 10-12 minutes and remove from oven. Keep the oven on while preparing filling.
Step 4
Beat together cream cheese and pumpkin until smooth. Add sugar, egg, cinnamon and sugar. Spread over the crust. Bake about 20 minutes until the edges start to rise.
Step 5
For the topping: Combine sour cream, sugar, and vanilla. Spread over warm filling and bake an additional 5 minutes until set. Remove from oven and sprinkle baked crumbs on top. Cool completely, cover, and chill for at least 2 hours.
Tips
No special items needed.
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