PUMPKIN CHEESECAKE CRUMB BARS
I am obsessed with cheesecake, pumpkin, and crumbs. If you combine three of you have one amazing dessert. In fact, this one easily becomes one of the favorites. I like pecan skin and soft cheesecake. Then topped with sour cream and crumbs. You will love this one!
INGREDIENTS
- Crust:
- 1 cup all purpose flour
- ½ teaspoon salt
- ¾ cup brown sugar, packed
- ½ cup chilled unsalted butter, diced
- ¾ cup old-fashioned oats
- 1 cup pecan halves
- Filling:
- 1 (8-ounce) package cream cheese, room temperature
- ½ cup sugar
- ¾ cup canned pure pumpkin
- 1 large egg
- 1 teaspoon ground ginger
- 1½ teaspoons ground cinnamon
- Topping:
- 1 cup sour cream
- ¼ teaspoon vanilla extract
- 2 tablespoons sugar
INSTRUCTIONS
- Preheat oven to 350 and line a 9x9 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.
- 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.
- Press 3½ cups of the mixture into the bottom of your 9x9 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.
- 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.
- 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.
