Description
A comforting, one-pan pumpkin cheesecake bar recipe designed for self-care. Features a buttery oat crust, creamy pumpkin filling, and a crunchy streusel topping.
Ingredients
Scale
- 1 cup (125g) all-purpose flour (for crust)
- 1/4 cup (50g) granulated sugar (for crust)
- 1/4 teaspoon salt (for crust)
- 1/4 cup (57g) cold, cubed unsalted butter (for crust)
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup (200g) brown sugar
- 15 oz (425g) pumpkin puree (not pie filling)
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 cup (65g) all-purpose flour (for streusel)
- 1/2 cup (100g) brown sugar (for streusel)
- 1/2 tsp cinnamon (for streusel)
- Pinch of salt (for streusel)
- 1/4 cup (57g) softened unsalted butter (for streusel)
- 1 cup (90g) old-fashioned oats (for streusel)
- Parchment paper
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper and grease lightly.
- In a small bowl, mix 1 cup flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Cut in 1/4 cup cold cubed butter until mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
- In a large bowl, beat softened cream cheese until smooth. Add brown sugar and beat until combined. Add pumpkin puree, vanilla, and pumpkin pie spice. Mix on low speed until just combined. Pour over the cooled crust and spread evenly.
- In a small bowl, combine remaining 1/2 cup flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Cut in 1/4 cup softened butter until mixture resembles wet sand/clumps. Sprinkle evenly over the pumpkin layer.
- Bake at 350°F (175°C) for 45-50 minutes until edges are set and center is slightly jiggly. Tent with foil if top browns too quickly.
- Cool in the pan on a wire rack for at least 1 hour, then refrigerate for at least 4 hours or overnight before cutting.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Do not skip the chilling step as it is crucial for clean cutting. Bars keep in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12 of the p
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
Keywords: pumpkin cheesecake bars, fall dessert, self-care recipe, one pan dessert, pumpkin bars, streusel topping, comfort food