Fall Recipe: Pumpkin Crumble Cheesecake Bars

Photo: Taylor Ellingson

Pumpkin Crumble Cheesecake Bars are an irresistible fall treat.

Pumpkin season is here and Pumpkin Crumble Cheesecake Bars are an irresistible fall treat with a graham cracker crust, pumpkin cheesecake filling and a crumble topping!

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 11 sheets)
• 1/4 cup granulated sugar
• 1/2 cup butter, melted

For the Pumpkin Cheesecake:

• 16 oz. cream cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 3/4 cup pumpkin puree
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 1/2 tsp. salt

For the Crumb Topping:

• 1/2 cup butter, melted and cooled for ~10 minutes
• 1 cup brown sugar
• 1 cup all-purpose flour
• 1/2 cup oats
• 1 tsp. pure vanilla extract

For topping:

• Caramel sauce

Instructions

To Make the Crust:

1. Preheat the oven to 350 degrees F.
2. Line a 9×9” baking dish with foil and spray with cooking spray.
3. In a bowl, combine the crust ingredients and stir well to combine.
4. Press the crust mixture on the bottom of the prepared baking dish.
5. Bake in the preheated oven for 8-10 minutes, until the edges are golden.
6. Set aside to cool slightly.

To Make the Cheesecake:

Meanwhile, make the cheesecake.

1. In a medium/large bowl with an electric mixer, beat together the cream cheese and sugar.
2. Add the eggs, one at a time, scraping down the edges as you go and beating to combine completely.
3. Add the vanilla and pumpkin puree, and beat well to combine.
4. Add the cinnamon, nutmeg, ginger, cloves and salt, and stir well to combine.
5. Pour cheesecake mixture over the crust.
6. Bake in the preheated oven for 30 minutes. Note: you will now make the crumb topping and add it after the cheesecake has baked for 30 minutes, and then continue baking.

To Make the Crumb Topping:

1. In a small bowl, combine the butter, brown sugar, flour, oats and vanilla.
2. Evenly sprinkle the crumb topping over the partially baked cheesecake.
3. Continue baking the cheesecake for 25-30 more minutes, until the cheesecake has set. This can be difficult to know when, as the middle will still jiggle a little, but the top of it should be set and not gooey.
4. Cool for 1 hour at room temperature and then continue cooling in the refrigerator for 1-2 hours.
5. Cut into bars and serve topped with warm caramel sauce. Enjoy!

Taylor Ellingson is a local cookbook author and food blogger at greensnchocolate.com.