When autumn rolls around, there’s nothing quite like the warm, comforting flavor of pumpkin. But why stop at pie? These Pumpkin Cheesecake Crumble Bars combine three amazing desserts into one delicious treat. You get the buttery crumble of a coffee cake, the rich creaminess of a cheesecake, and the spiced goodness of pumpkin pie. It’s a fantastic combination.
This is a really straightforward Pumpkin Pie Bars Recipe that’s great for bakers of any skill level. The layers come together easily, and the result is a beautiful dessert that looks like it took hours to make. It’s perfect for holiday gatherings, potlucks, or just a cozy afternoon with a cup of coffee. Let’s get baking!
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Why You’ll Love This Recipe
Honestly, what’s not to love? These bars have a wonderful texture. The shortbread crust with pecans and oats is crunchy and savory, providing a great base for the smooth filling. The pumpkin cheesecake layer is spiced just right, and the sour cream topping adds a lovely tang that balances everything out. The crumble on top adds the final touch of texture.
This recipe is also really versatile. You can serve these Pumpkin Cheesecake Squares chilled straight from the fridge for a firm, classic cheesecake feel. Or, let them sit at room temperature for a bit to soften up. They’re a crowd pleaser every single time, and people always ask for the recipe.
Ingredients
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
Step By Step Instructions
Step 1: Prepare The Crumble And Crust
First things first, preheat your oven to 350 degrees. Grab a 9 by 13 inch metal baking pan and give it a good spray with cooking spray. Set that aside. Next, line a large, rimmed baking sheet with parchment paper. In a food processor or blender, pulse the flour, brown sugar, salt, and chilled butter until it looks like coarse meal. Add the pecans and pulse a few more times until the nuts are chopped. Finally, add the oats and pulse just until the mixture is moistened. Don’t overdo it.
Now, press about 3 cups of these crumbs firmly onto the bottom of your prepared 9 by 13 inch pan. Spread the rest of the crumbs onto the lined baking sheet. Bake the loose crumbs until they’re golden, which takes about 8 to 10 minutes. Give them a stir once while they bake. At the same time, bake the crust in the pan for about 10 to 12 minutes, until it’s also golden. Set both aside, but keep the oven on!
Step 2: Make The Pumpkin Filling
You can use the same food processor or blender for this part, no need to clean it. Just add all the filling ingredients: the cream cheese, pure pumpkin, granulated sugar, egg, cinnamon, and ginger. Blend everything together until it’s completely smooth. Pour this beautiful orange filling over the warm crust and spread it out evenly. Bake it for about 18 to 20 minutes. You’ll know it’s ready when it’s slightly firm to the touch and the edges have risen a little.
Step 3: Add The Topping And Finish
While the filling bakes, whisk together the sour cream, sugar, and vanilla extract in a bowl. Once the pumpkin layer is done, spread this sour cream topping evenly over the hot filling. Pop it back in the oven for another 5 to 7 minutes, just until the topping sets and you see some bubbles at the edges. Now for the hard part, you have to let it cool completely in the pan on a cooling rack.
Once it’s cooled down, sprinkle those golden crumbs you baked earlier all over the top. Gently press them into the topping so they stick. Cover the pan and chill the bars for at least 2 hours until they are cold and firm. Then, you can finally cut them into squares and enjoy your homemade pumpkin cheesecake bars.
How To Store Leftovers
Storing these bars is simple. Just keep them in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days. Honestly, they might even taste better the next day as the flavors get a chance to meld together even more. I do not recommend freezing them, as the texture of the cheesecake and topping can change once thawed.
Tips
For the cleanest cuts, use a sharp knife and wipe it clean with a damp paper towel between each slice. This keeps the layers looking sharp and defined. Also, make sure your cream cheese is truly at room temperature. It makes a huge difference in getting that super smooth, lump free filling for the Best Pumpkin Cheesecake Recipe experience. If you’re in a hurry, you can cut the cream cheese into small cubes and let it sit out for about 30 minutes.
Conclusion
This Pumpkin Cheesecake Crumble Bars Recipe is a real keeper. It brings together all the best flavors of fall into one easy to make dessert. The layered textures of the crunchy crust, creamy filling, and crumbly topping make every bite a treat. It’s a wonderful recipe to have on hand for any occasion during the autumn months. I hope you enjoy making and sharing these delicious bars as much as I do.
FAQ
Can I Use A Different Nut Besides Pecans?
Yes, you can. Walnuts would be a great substitute for pecans in the crumble crust. If you have a nut allergy, you can omit the nuts altogether. The crumble will still be tasty with just the oats.
Do I Have To Use A Food Processor?
No, a food processor just makes it a bit quicker. You can cut the cold butter into the flour mixture using a pastry blender or two knives. For the filling, an electric mixer or a stand mixer will work just as well to get a smooth consistency.
Can I Make This Recipe Ahead Of Time?
Absolutely. These bars are a great make ahead dessert. You can prepare them a day or two in advance. Just keep them covered and refrigerated until you are ready to serve. This makes them a great option for parties and holiday meals.
Pumpkin Cheesecake Crumble Bars
A delicious fall treat combining a buttery crumble crust, a creamy pumpkin cheesecake filling, and a tangy sour cream topping. These bars are layered with flavor and texture, making them a seasonal favorite.
Ingredients
For the Filling
For the Topping
Instructions
- Preheat oven to 350°F. Spray a 9×13 inch metal baking pan with cooking spray. Line a large, rimmed baking sheet with parchment paper.
- In a food processor, pulse flour, brown sugar, salt, and butter until a coarse meal forms. Add pecans and pulse until chopped. Add oats and pulse just until moistened.
- Press 3 cups of the crumb mixture into the bottom of the 9×13 pan. Spread the remaining crumbs on the lined baking sheet.
- Bake the crust in the pan for 10-12 minutes and the loose crumbs on the sheet for 8-10 minutes, until golden. Set both aside.
- In the same food processor, blend all filling ingredients (cream cheese, pumpkin, sugar, egg, cinnamon, ginger) until smooth.
- Pour the filling over the warm crust, spread evenly, and bake for 18-20 minutes, until slightly firm.
- While the filling bakes, whisk together the sour cream, 4 tbsp sugar, and vanilla extract for the topping.
- Spread the sour cream topping over the hot filling and bake for another 5-7 minutes until the topping is set.
- Cool completely in the pan. Sprinkle the baked crumbs over the top and gently press them in. Chill for at least 2 hours until cold and firm before cutting into bars.
Notes
Clean Slices: For the cleanest cuts, use a sharp knife and wipe it clean with a damp paper towel between each slice.
Cream Cheese: Ensure your cream cheese is at room temperature to get a super smooth, lump-free filling.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
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