Pumpkin Cheesecake Streusel Bars

October 09, 2015

These Pumpkin Cheesecake Streusel Bars are the perfect Fall treat. Creamy pumpkin cheesecake atop a buttery shortbread crust and then topped with a cinnamon pecan streusel topping.

Shortbread Crust-
1 ½ Cup All Purpose Flour
½ Cup Cornstarch
1 Cup Powdered Sugar
½ Teaspoon Salt
1 Cup Butter (2 Sticks), very cold and cut into small pieces
Pumpkin Cheesecake Filling:
2 (8 oz.) Cream Cheese Packages, room temperature
1 ½ Cups Granulated Sugar
2 Teaspoons Vanilla Extract
3 Eggs
1 Cup Pumpkin Puree
1 Teaspoon Cinnamon
¼ Teaspoon Nutmeg
Pecan Streusel Topping:
1 Cup All-purpose Flour
1 Cup Brown Sugar, firmly packed
1 Cup Pecans, coarsely chopped
½ Cup Oats
½ Teaspoon Cinnamon
8 Tablespoons Butter, softened

Shortbread Crust- Preheat the oven to 350°. Line a 9 x 13 pan with foil making sure that the foil overlaps the edges as this will help remove the bars from the pan. Spray with nonstick cooking spray. Set...
See the full directions on my site

Nutritions

Calories
444

Sodium
130mg
5% DV

Fat
27g
42% DV

Protein
4g
8% DV

Carbs
42g
14% DV

Fiber
2g
8% DV