Best Pumpkin Streusel Cheesecake Bars Recipes

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PUMPKIN CHEESECAKE BARS WITH STREUSEL



Pumpkin Cheesecake Bars with Streusel image

A very special pumpkin bar for when a bar is more convenient than a pumpkin cheesecake.

Provided by DACIF

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h20m

Yield 48

Number Of Ingredients 12

2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup butter, softened
1 teaspoon baking soda
¼ teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 cup pumpkin puree
⅔ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
½ teaspoon pumpkin pie spice
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.
  • Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan.
  • Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.
  • Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.
  • Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.
  • Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 12.3 g, Cholesterol 28.2 mg, Fat 9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4.7 g, Sodium 109.9 mg, Sugar 7.5 g

STREUSEL PUMPKIN CHEESECAKE BARS



Streusel Pumpkin Cheesecake Bars image

This recipe is a twist on pumpkin cheesecake with a yummy cinnamon streusel topping. Go ahead and make two, which will use the whole can of pumpkin pie filling and evaporated milk!

Provided by blair_amanda

Categories     Bar Cookie

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11

1 yellow cake mix
1/2 cup butter, melted
1/2 cup sugar
1/4 cup flour
4 teaspoons cinnamon
2 (8 ounce) packages cream cheese
1/2 cup sugar
2 eggs
15 ounces pumpkin pie mix
1 teaspoon pumpkin pie spice
2 1/2 ounces evaporated milk

Steps:

  • In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
  • In another mixing bowl, beat cream cheese and sugar. Spread over crust.
  • In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
  • Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
  • Bake 350° 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.

PUMPKIN STREUSEL CHEESECAKE BARS (COOKIE MIX)



Pumpkin Streusel Cheesecake Bars (Cookie Mix) image

Source: Betty Crocker "Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars."

Provided by Mom2Rose

Categories     Bar Cookie

Time 57m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 13

1 (17 1/2 ounce) package betty crocker oatmeal cookie mix
1/2 cup gingersnap cookie, crushed
1/2 cup pecans, finely chopped
1/2 cup cold butter or 1/2 cup margarine
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs
1/3 cup chocolate fudge topping
1/3 cup caramel topping

Steps:

  • Heat oven to 350°F
  • In large bowl, stir together cookie mix, crushed cookies and pecans.
  • Cut in butter, using pastry blender or fork, until mixture is crumbly.
  • Reserve 1 cup mixture for topping.
  • Press remaining mixture in bottom of ungreased 13x9-inch pan.
  • Bake 10 minutes.
  • Cool 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
  • Add remaining filling ingredients; beat until well blended.
  • Pour over warm cookie base.
  • Sprinkle with reserved topping.
  • Bake 35 to 40 minutes or until center is set.
  • Cool 30 minutes.
  • Refrigerate about 2 hours or until chilled.
  • Before serving, drizzle with chocolate and caramel toppings.
  • For bars, cut into 6 rows by 4 rows.
  • Store covered in refrigerator.

Nutrition Facts : Calories 285.3, Fat 17.2, SaturatedFat 7.8, Cholesterol 48.3, Sodium 254.2, Carbohydrate 30.5, Fiber 0.7, Sugar 10.9, Protein 3.7

PUMPKIN STREUSEL CHEESECAKE BARS



Pumpkin Streusel Cheesecake Bars image

Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs
1/3 cup chocolate topping
1/3 cup caramel topping

Steps:

  • Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
  • Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
  • Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 22 g, TransFat 0 g

PUMPKIN CHEESECAKE STREUSEL BARS



Pumpkin Cheesecake Streusel Bars image

These are spicy, creamy, crumbly, pumpkin pie cheesecake bars.

Provided by kitchgirl

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h15m

Yield 24

Number Of Ingredients 14

2 cups all-purpose flour
1 cup blanched almond flour
1 cup brown sugar
1 teaspoon baking powder
¼ teaspoon salt
1 pinch ground cinnamon, or to taste
1 cup butter, cubed
1 egg
1 (15 ounce) can pumpkin puree
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 eggs
1 teaspoon all-purpose flour
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x12-inch baking pan.
  • Mix flour, almond flour, brown sugar, baking powder, salt, and cinnamon together in a large bowl. Add butter and mix until combined. Stir in egg until a dough forms. Press 1/2 the dough into the bottom and up the edges of the prepared pan, reserving remaining dough for streusel.
  • Beat pumpkin and cream cheese using an electric mixer in a separate bowl until well combined. Add eggs and vanilla extract; mix until combined. Pour mixture over crust.
  • Bake in the preheated oven until set and golden, about 15 minutes.
  • Meanwhile, combine reserved dough with flour and cinnamon in a bowl and mix until crumbly. Reduce oven temperature to 350 degrees F (175 degrees C). Remove bars from the oven and sprinkle topping over pumpkin filling.
  • Bake until a toothpick inserted into the center of the pan comes out clean, 30 to 40 minutes. Remove from the oven and let cool at least 15 minutes before transferring to a refrigerator to chill for at least 2 hours. Cut into bars and serve.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 20 g, Cholesterol 51.1 mg, Fat 14.2 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 7.3 g, Sodium 179.9 mg, Sugar 9.8 g

GLUTEN-FREE PUMPKIN STREUSEL CHEESECAKE BARS



Gluten-Free Pumpkin Streusel Cheesecake Bars image

No need to say no to dessert while on a gluten-free diet. Try our spicy pumpkin bars made with Betty Crocker® Gluten Free cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Gluten Free yellow cake mix
1/2 cup finely chopped pecans
1/2 cup butter, softened
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

Steps:

  • Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13x9-inch pan, press remaining mixture. Bake 10 minutes.
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
  • Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 17 g, TransFat 0 g

PUMPKIN STREUSEL CHEESECAKE BARS



Pumpkin Streusel Cheesecake Bars image

Can't wait for pumpkin spice season? No longer a flavor for Fall anymore, canned pumpkin is used to prepare these delicious Pumpkin Streusel Cheesecake Bars. The pumpkin pie spice blends perfectly with the pumpkin to flavor these irresistible easy-to-make dessert Pumpkin Streusel Cheesecake Bars.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 6h

Yield 24 servings

Number Of Ingredients 10

3 cups flour
1-1/2 cups packed brown sugar, divided
1 Tbsp. ground cinnamon
1 cup butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1 tsp. vanilla
1-1/2 tsp. pumpkin pie spice
3 eggs
1 Tbsp. powdered sugar

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
  • Combine flour, 1 cup brown sugar, cinnamon and butter. Reserve 1-1/2 cups flour mixture for later use; press remaining flour mixture onto bottom of prepared pan. Bake 20 min.
  • Meanwhile, beat cream cheese and remaining brown sugar in large bowl with mixer until blended. Add pumpkin, vanilla and pumpkin pie spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour cream cheese mixture over crust; sprinkle with reserved flour mixture.
  • Bake 35 to 40 min. or until center is almost set. Cool completely.
  • Refrigerate 4 hours. Sprinkle with powdered sugar just before serving. Use foil handles to remove dessert from pan before cutting into bars.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PUMPKIN STREUSEL CHEESECAKE BARS RECIPE - (4.7/5)



Pumpkin Streusel Cheesecake Bars Recipe - (4.7/5) image

Provided by á-46353

Number Of Ingredients 16

COOKIE BASE:
1 pouch (1.5-ounces) Betty Crocker™ oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine
FILLING:
2 packages (8 -ounces each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs
TOPPINGS:
1/3 cup chocolate topping
1/3 cup caramel topping

Steps:

  • Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in the refrigerator.

PUMPKIN STREUSEL CHEESECAKE BARS



Pumpkin Streusel Cheesecake Bars image

Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs
1/3 cup chocolate topping
1/3 cup caramel topping

Steps:

  • Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
  • Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
  • Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 22 g, TransFat 0 g

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