Strawberry-Rhubarb Cheesecake Bars, Caramel Apple Cheesecake Bars, Cranberry-Gingerbread Cheesecake Bars. And now, Pumpkin Streusel Cheesecake Bars
For the Crust & Topping:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup chopped, toasted pecans
1 tsp. salt (if using unsalted butter)
1/2 tsp. ground cinnamon
1 cup unsalted butter, chilled
For the Filling:
2- 8 oz. block cream cheese (at room temperature)
1 cup canned pumpkin (not pumpkin pie filling)
1 cup brown sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Note: I think I would like to have more filling, but my husband and children insist this is enough. If I double it, and like it, I'll report back.
Make the Crust/Topping
Preheat the oven to 350-degrees (F).
*Note: You will divide this crust mix in half - half for the top, half for the bottom. I write this reminder up high so that I can remember myself, because I forgot recently, and put the whole batch in the bottom and into the oven before realizing my mistake.
Mix in the butter (cut into small pieces) with mixer or with a 'pastry cutter' until pea-sized crumbs form.
Pour about half of the mixture (about 2 1/2 cups) into a 9x13" pan lined with parchment paper.
Make the Filling
Add eggs, one at a time, adding the vanilla with one of the eggs. Mix each egg well until the batter is again light and fluffy.
Pour the cheesecake mixture over the crust.
Click the Links Below to See:
Fantastic Pumpkin Cake Recipe
Pumpkin Cupcakes with Fluffy Cream Cheese Frosting
More Fall/Pumpkin/Apple Recipes