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Perfect for breakfast, dessert, and any time in between. The crust is made with graham crumbs, a little brown sugar, a hint of cinnamon and melted butter. Read More…. I followed the direction *almost* to the T, and they were perfect! I had to bake 1 hr before the center set and stopped jiggling (I kept foil on top near the end). Your guests will love the pumpkin flavor, creamy cheesecake texture, and crunchy crumble topping of these pumpkin streusel bars. They're a little different than classic pumpkin pie - and even more delicious if you ask me. Servings 16 bars. They have a deliciously crunchy graham crumb crust and tangy creamy pumpkin cheesecake filling that’s 1000x better than any restaurant version. Definitely! Every fall I’m on the lookout for new pumpkin recipes. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. I can experiment with portion but curious if this is a feature of the ginersnaps. Hoping this change gets better results. Anyway, your pumpkin bars were spectacular. I made these for my coworkers this week and they were very popular. After drooling over Strudel’s Pumpkin Breakfast Bread, I abandoned my use of butternut squash and decided I wanted to make something this week with pumpkin too! You can also use whipped cream instead. The bottom crust and topping is made from a brown sugar cinnamon streusel … You're awesome for doing it! A drizzle of sweet vanilla icing is totally optional and definitely encouraged. These delicious pumpkin streusel bars have a cinnamon graham cracker crust, creamy pumpkin cheesecake filling, and brown sugar streusel on top. I also added 1/2 tsp of salt to the topping because every recipe needs a little salt. You’ll love the crunchy gingersnap crust, creamy pumpkin/cream cheese filling, and brown sugar cinnamon streusel topping. Your email address will not be published. Definitely a good recipe, but be mindful of the bake time/temperature and check regularly after 45 minutes. !Â, Holy moley.. they are delicious!! Might try leaving streusel off for part of bake time. Stir the dry ingredients into the wet ingredients and mix until blended. Streusel Pumpkin Cheesecake Bars. As the filling seemed very thin when it went into the pan, I decided to add the streusel topping after the bars’ first half hour in the oven, so that the streusel wouldn’t sink into the filling. I was able … Instead of pumpkin pie this season, try my pumpkin streusel bars. With a gingersnap crust and brown sugar streusel topping, everyone will want seconds. With a gingersnap crust, creamy pumpkin filling, and brown sugar streusel topping, these are simply irresistible! These turned out really good. Can’t wait to try these guys out!! It took double the time to bake, a lot of work, a never ending list of ingredients for what? The bars are done when the edges are lightly browned and the center is set– this could be slightly before or after the 40 minute mark. Bake 12 min. I also swapped out 2 tbsp of white sugar for maple syrup, but that was flavor preference. Crumble/sprinkle the streusel over top of the semi-baked pumpkin layer (after it's been baked for 30 minutes). I used Nabisco gingersnaps. Press the mixture into the bottom of the prepared pan and bake in the preheated oven for 10 minutes. We do our Thanksgiving the day after so that I have more time to prepare. Looks delicious but want to be a bit more guilt-free. They’re our favorite go-to bar recipe in the fall—so easy to put together and there are never leftovers. Grab a cookie, take a seat, and have fun exploring! I used a 8X8 pan and the filling was thicker than what I think of as a bar, This recipe just did not work for me. One 15 ounce can is almost 2 cups of pumpkin measured out. I'm the baker behind Just So Tasty. Thanks for the awesome recipe!Â. Reserve 1-1/2 cups flour mixture for later use; press remaining flour mixture onto bottom of prepared pan. I feel like using a rectangular pan gave it a chance to spread out a bit more so it cooked faster. We are … When serving,  I added a drizzle of glaze for a little extra sweetness – or a drizzle of caramel works too. Course Dessert. how many cookies do you need to make the 1 1/4 cups of crumbs? That worked. I love this recipe and it’s cousin (the raspberry streusel bars)! You can add a larger amount of topping or you can take it away completely. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients. In this special FREE series, I reveal my most powerful SECRETS to great baking. I started checking them every 5 minutes and they were close at 45 minutes, but the center hadn’t puffed up a little like the outer parts of the pan, so I gave it a little more time. I’ve made these in a 9×13 pan with no issue before. Any suggestions on how to make this recipe a bit more healthy? Ingredients. You’ll bake the pumpkin cheesecake layer on its own (without the streusel topping) for about 30 minutes. They’re the perfect spin on classic fall desserts, and just a little different to be a welcome change while still encompassing everything you love about pumpkin. Definitely bake at 350 F, I think the older comments were written against an older version of the recipe. I’m not 100% sure on the size, but it was slightly smaller than a 9×13 pan. So we cut them pretty small and set out whipped cream to put on top if anyone wanted that. Smells magical! It gave the filling a chance to set up without all of the butter from the streusel weighing it down. Help spread the word. PLEASE SEE MY, Easier than baking an entire pie or cheesecake. The filling is great, and the streusel topping adds a nice little crunch and is delicious. Because of the 3 layers, the instructions may look a little long/complex – but they aren’t overly difficult to make. The pumpkin pie spice blends perfectly with the pumpkin to flavor these irresistible easy-to-make dessert Pumpkin Streusel Cheesecake Bars. 1x 2x 3x. (3 tsp.) Just wanted to let you know that I made your pumpkin streusel bars for my traditional day after Thanksgiving - Thanksgiving. It was close to 2 hours before the center was no longer jiggling. I compared the measurements with my favorite graham cracker crust and this recipe has even more ginger snap crumbs ratio to butter. They’re a little different than classic pumpkin pie – and even more delicious if you ask me. After looking at my recipe archives, I was surprised to see that I did not have a pumpkin streusel … But it’s definitely not necessary by any means. Stuck a carving fork in and it didn’t come out too wet. I made these for Thanksgiving because I wanted a dessert that I could just put out and people could help themselves when they wanted. Once the bottom of the pan is room temperature, cover the pan with aluminum foil and refrigerate for at leat 6 hours (or overnight). Easy, one-bowl recipe made with whole foods (Gluten-Free, Dairy-Free & … Great recipe!!!! These bars are not only perfect for your Thanksgiving desert table, but as for your Christmas party too. I did have to make a substitution of 2 eggs for extra (140g) Greek yogurt because I only had 1 egg on hand. I thought it was the perfect size for this recipe. Or drizzle each slice with salted caramel sauce. But then, I maybe wouldn’t have ended up with the most … Moist tender cake, topped with a sugar-y cinnamon-y nutmeg-y streusel topping and finished off with a light maple glaze. To celebrate the season and all of its spiced glory, let’s make pumpkin streusel bars. This recipe is a twist on pumpkin cheesecake with a yummy cinnamon streusel topping. This makes it a great dessert to make the day before a dinner party, etc. Nov 6, 2019 - Pumpkin pie meets cookie bars in these delectable Pumpkin Streusel Bars! They have already been in for 40 but don’t look anywhere near done. Has anyone else had this problem? They will firm up quite a bit as they chill. I'm so glad you found my blog! You can either buy a box of graham crackers and crush them in a food processor, or just by the crumbs from the baking aisle (I typically do this because I’m lazy, and it’s one less thing to wash). Make sure to use full-fat, brick-style cream cheese. 🙂 I like to prepare the icing just before cutting the bars into squares, then drizzle onto each before serving. The foil prevents the top from getting too brown. Total Time 50 mins. There is definitely something wrong with this recipe as posted.Â. I made this…. Note: The recipe says 1 cup canned pumpkin purée, not 1 can. Family loves them!!! Followed the recipe exactly. In a medium bowl stir together the brown sugar, flour, cinnamon and oats. Pumpkin pie meets cookie bars in these delectable Pumpkin Streusel Bars! Your email address will not be published. I followed recipe exactly and baked in 8×8 for 45 min on 350 and came out perfectly. Of pictures email newsletter and receive my free email guide - perfect cookies time... Icing just before cutting the bars into squares, then drizzle onto each serving. Same substitutions, flour, sugars, baking powder, cinnamon and oats to buy cinnamon grahams and the., cinnamon, that ’ s very different and i would make again... The flavor was really good can make Tasty, homemade desserts and treats Instagram hashtag. Bowl stir together the eggs 1 at a time until just combined the crunchy gingersnap,... Creamy pumpkin cheesecake bars delicious and i would make it again with the mixer on low speed, in... 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