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Pumpkin Cheesecake Crumble

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!


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 ;).


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



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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