Pumpkin Cheesecake Crumble

Pumpkin cheesecake crumble bars. The name says it all! These bars are full of the best flavors and topped with a crumbly oat topping! The sweet sour cream layer adds a tang that goes well with the pumpkin cheesecake. You will love these!

Pumpkin cheesecake crumble bars. The name says it all! These bars are full of the best flavors and topped with a crumbly oat topping! The sweet sour cream layer adds a tang that goes well with the pumpkin cheesecake. You will love these!

Pumpkin-Cheesecake-Crumble-Bars

These bars are made in a blender (the crust and filling) so clean up is easy! Love that! If you don’t have a blender that can handle making crust / batter you can use a food processor as well. I love the combo of pumpkin and cream cheese, they go so well together. Add in a crumbly streusel topping?! I can’t resist! When you have two different kinds of creams going on (cream cheese and sour cream) you know they are gonna be good! Plus, pumpkin is a vegetable so basically you can have this for dinner ;).

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Pumpkin-Cheesecake-Crumble-Bars-2

I actually made these pumpkin cheesecake bars last year for a family Halloween party we hosted at our house. I wanted to have an “adult dessert” since the kids were going to play donut on a string I figured that would be good enough for them. I haven’t met many kids that don’t like donuts. And I haven’t met many adults that don’t like some form of cheesecake! These were so good and the perfect dessert to end a fun night with family!

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  • Author: Adell Goff

Ingredients

Scale

For the crust:

  • 1 cup all-purpose flour
  • ¾ cup packed light brown sugar
  • ¼ teaspoon salt
  • ½ cup 1 stick chilled butter, diced
  • 1 cup pecan halves (about 4 ounces)
  • ¾ cup old-fashioned or quick rolled oats

For the filling:

  • 1 8-ounce package cream cheese (light or regular), room temperature
  • 1½ cups canned pure pumpkin (a little less than a full 15-ounce can)
  • 1 cup granulated sugar
  • 1 large egg
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger

For the topping:

  • 2 cups sour cream
  • 4 tablespoons sugar
  • ½ teaspoon vanilla extract

  • Category: Dessert

 

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