Dessertsclosetcooking
Pumpkin Cheesecake Gingersnap Streusel Bars
Irresistibly delicious pumpkin and spice cheese cake bars with a gingersnap crust and rolled oat streusel/crumble topping!
👥 9 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- food processor
📝 Preparation Steps
1
Mix everything, press into the bottom of an 8×8 inch baking pan and bake in a preheated 350F/180C oven until lightly golden brown, about ⏱️ 12-14 minutes.
2
Beat the cream cheese until smooth, beat in the sugar, followed by the egg, vanilla extract, pumpkin puree and the spices.
cream cheese, room temperature8 ounceslarge egg1vanilla extract1 teaspoon
3
Pour the mixture on top of the baked crust.
4
Cut the butter into the flour (I like to pulse them in a food processor to do this easily) and mix in the remaining ingredients before grabbing handfuls and squeezing lightly and crumbling in your hands over the cheesecake layer.
5
Bake in a preheated 350F/180C oven unit the cheesecake layer has set, about ⏱️ 20-25 minutes. (If the crumbs start to brown, loosely cover the pan in foil.)
6
Let cool and chill in the fridge as desired.
Nutrition Facts
calories
Calories 318
fat Content
Fat 20.3g
fiber Content
Fiber 2.2g
sugar Content
Sugars 13.4g
sodium Content
Sodium 255mg
protein Content
Protein 4.2g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 57mg
carbohydrate Content
Carbs 29.7g
saturated Fat Content
Saturated 12.2g
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