It’s important to use full-fat, brick-style cream cheese instead of lite or spreadable whenever making cheesecake to give it the correct consistency. I made the salted caramel maple sauce as well. And this fall I’m combining 2 of my favorite pumpkin recipes – pumpkin coffee cake and pumpkin cheesecake – to make these delicious pumpkin streusel bars. They're a little different than classic pumpkin pie - and even more delicious if you ask me. I suggest an 8 inch or 9 inch pie dish.  Thanks! I used Nabisco gingersnaps. This makes it a great dessert to make the day before a dinner party, etc. Iâm Sally, a cookbook author, photographer, and blogger. 2 hours in the oven!? Carefully mix in the eggs 1 at a time until just combined. Stir in the melted butter - it should feel like wet sand. I’ve made these in a 9×13 pan with no issue before. This recipe is very similar to my pumpkin cheesecake bars. I have recently checked my oven temperature so I know it’s correct. Absolutely. 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. I was looking for something close to a pumpkin pie bar and these were FABULOUS. Save my name, email, and website in this browser for the next time I comment. With the leftover pumpkin, mix into muffins, scones, or just freeze for your nex… The filling would be a good pie filling. I feel like using a rectangular pan gave it a chance to spread out a bit more so it cooked faster. Flour; Light brown sugar; Ground cinnamon; Kosher salt; Unsalted butter; Cream cheese; Sugar; Pumpkin Puree; Pumpkin pie spice; Whole milk; Eggs ; How to Make Pumpkin Bar Recipe with Streusel … Just wanted to let you know that I made your pumpkin streusel bars for my traditional day after Thanksgiving - Thanksgiving. Every fall I’m on the lookout for new pumpkin recipes. The crust is made with graham crumbs, a little brown sugar, a hint of cinnamon and melted butter. Make sure to use full-fat, brick-style cream cheese. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients. They have a deliciously crunchy graham crumb crust and tangy creamy pumpkin cheesecake filling that’s 1000x better than any restaurant version. These delicious pumpkin streusel bars have a cinnamon graham cracker crust, creamy pumpkin cheesecake filling, and brown sugar streusel on top. They will firm up quite a bit as they chill. Optionally, whisk together the cream/ and powdered sugar starting with 1 tablespoon of cream and adding more if needed. I’ve included how to make your own pumpkin pie spice in the recipe notes, or you can purchase the spice mix if you plan to do a lot of fall baking. Homemade pumpkin streusel bars are a fun and delicious alternative to pumpkin pie. I’d say, if you’re in doubt, give them another 5 minutes and look at them again. The filling is an easy, creamy pumpkin cheesecake. Hoping this change gets better results. If so what size tin do you recommend. PUMPKIN CARAMEL CHEESECAKE BARS WITH A STREUSEL TOPPING. These pumpkin bars use a streusel crust and has a light streusel topping. If you want to buy cinnamon grahams and skip the additional cinnamon, that works too. I am having the same issue. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Not even close. As the cheesecake is baking, you’ll stir together the streusel ingredients – brown sugar, flour, cinnamon, quick oats and melted butter. Preheat the oven to 325F degrees. I made these for Thanksgiving because I wanted a dessert that I could just put out and people could help themselves when they wanted. Do not use pumpkin pie filling.Â, Store leftovers in an airtight container in the fridge for up to 4 days.Â, Nutrition information is an estimate only, and based one bar (without glaze) assuming that the pan is sliced into 15 equal pieces.Â. Â. I used homemade pumpkin butter instead of plain pumpkin and it was beyond amazing. When I’m looking for a no-fail recipe, I know I can come here. How to make pumpkin cheesecake bars with streusel topping. The bottom crust and topping is made from a brown sugar cinnamon streusel …  Drizzle bars with icing or top with whipped cream if desired. I believe anyone can make tasty, homemade desserts and treats. I can’t imagine what the issue would be. Mix together the flour, sugars, baking powder, cinnamon, nutmeg and salt in a medium bowl. Pumpkin Cheesecake Gingersnap Streusel Bars - Closet Cooking Definitely a good recipe, but be mindful of the bake time/temperature and check regularly after 45 minutes. These Pumpkin Pie Streusel Bars have a buttery shortbread crust, a creamy pumpkin filling, and a crumbly cinnamon streusel on top. GREAT recipe!! These turned out really good. These Pumpkin Streusel Bars are MARVELOUS! Using a pastry blender, or forks, cut in the butter until … Make the streusel topping by combining the 3/4 cup flour, 1/3 cup brown sugar, and cinnamon in a medium bowl. The The overall result was delicious and I would make it again with the same substitutions. These pumpkin streusel bars come together easily and fill the house with the smell of pumpkin and spice. I made these last week and everyone loved them (myself included). Lift them out of the pan using the overhang of the parchment paper and place on a cutting board. Courtesy of Chelseasmessyapron.com. Followed the recipe exactly. While I like pumpkin spice, I usually prefer it in its original form: muffins and pie. cinnamon and butter. Bake in the preheated oven (at 325F degrees) for 30 minutes as you make the streusel topping. !Â, Holy moley.. they are delicious!! With a gingersnap crust, creamy pumpkin filling, and brown sugar streusel topping, these are simply irresistible! In a medium bowl, stir together the graham crumbs, sugar and salt. What size pan did you use? We do our Thanksgiving the day after so that I have more time to prepare. The bars will need to cool fully to room temperature, then chill in the fridge for at least 6 hours before serving for the cheesecake to set. I can experiment with portion but curious if this is a feature of the ginersnaps. The first week of every November is all about Thanksgiving Pies. Perhaps you are using Pumpkin Pie Filling instead of just plain canned pumpkin. Read Moreâ¦. You name the crust only at 325…then increase temp to 350 after filling the crust. Stir the dry ingredients into the wet ingredients and mix until blended. Crumble/sprinkle the streusel over top of the semi-baked pumpkin layer (after it's been baked for 30 minutes). If you’re lucky, some will crack and get grooves on the top, which is normal, giving it a more rustic appearance. Do not use lite or spreadable because they won't give the cheesecake the proper consistency. Then to make them just a little different, they’re topped with cinnamon oatmeal crumble. He’s a pretty picky eater BUT… he devours these like nothing I’ve ever seen ð Thank you again Sally! Preheat the oven to 325°F (163°C). I used a 9×13 glass pan and followed the recipe, but I’m not sure why the hiccup? Is that the author’s definition? This recipe is a twist on pumpkin cheesecake with a yummy cinnamon streusel topping. I made these last night for my husband to take to work today. Transfer to the refrigerator to chill for 3 additional hours – or overnight. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Total Time 50 mins. Hi again Sally, for like the 6th time this week! Add to that the crumbly streusel… I love the flavor but the crust has been greasy both times I made them. Pumpkin pie meets cookie bars in these delectable Pumpkin Streusel Bars! With the mixer on low speed, mix in the vanilla extract and pumpkin. Remove the muffins from the tin and let them cool on a wire rack. Fingers crossed my guinea pigs (coworkers) like it tomorrow. I love this recipe and it’s cousin (the raspberry streusel bars)! I found the extra time in oven did make my crust a little darker than I’d like, so I might bake a rack up next time. Step 4 To celebrate the season and all of its spiced glory, let’s make pumpkin streusel bars. All that time and effort to be disappointed, what a waste.Â, I double batched this recipe and found that the filling took much longer to set than 55 minutes. Allow to cool in the pan set on a wire rack at room temperature for 1 hour. Recipes for Sweet Treats & Kitchen Feasts. Mix together the eggs, pumpkin, vanilla and oil in a large bowl. That’s very different and I can see that it would not work. Still extremely gooey. Slice with a sharp knife. These famous pumpkin … So sorry– but I’m glad you like them! The foil prevents the top from getting too brown. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Recipe by Chef #1427798. Around the edges were fine, but anything in the middle had a soggy crust that made it impossible to pick up. Set aside. Definitely bake at 350 F, I think the older comments were written against an older version of the recipe. Ingredients . Great recipe!!!! I thought it was the perfect size for this recipe. 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. Grab a cookie, take a seat, and have fun exploring! You’ll bake the pumpkin cheesecake layer on its own (without the streusel topping) for about 30 minutes. I just finished a double batch and I’m pretty sure I cooked it twice as long as suggested.. in 10 minute increments after 45min.. edges are brown and pulling away from the pan and the center isn’t quite so jiggly. I wonder if a short bread crust would have been better? Pumpkin Streusel Bars. Don’t forget the vanilla icing! Your email address will not be published. Everyone did, of course! The filling is great, and the streusel topping adds a nice little crunch and is delicious. This ensures that when you add the streusel layer it doesn’t sink to the bottom of the cheesecake, and also ensures that the streusel topping doesn’t over brown. Will cool for an hour and refridgerate for 3 hours. PLEASE SEE MY, Easier than baking an entire pie or cheesecake. I was able … Lol I don’t want these to get ruined, they look and smell too good. They’re a little different than classic pumpkin pie – and even more delicious if you ask me. Thank you, Sally! Prep Time 10 mins. It took double the time to bake, a lot of work, a never ending list of ingredients for what? Go ahead and make two, which will use the whole can of pumpkin … Place the pan on top of a wire rack and let the bars cool at room temperature (in the pan). Hoping for deliciousness! We are not gluten free people but they looked so good, I had to try. I doubled it and put streusel on after first 1/2 hour. Biscoff cookie crumbs would be great! To ensure the batter is smooth, ensure there are no lumps in the brown sugar before adding it into the cream cheese. The difference was visible and the center felt just slightly firm, not wet when done. Homemade pumpkin streusel bars are a fun and delicious alternative to pumpkin pie. The BEST pumpkin cheesecake bars -- a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel and caramel sauce. However, I also had same issue as others who had to bake the recipe for longer. I do not recommend using homemade pumpkin puree because it can have different amounts of liquid and therefore lead to inconsistent results. I did a double batch for the drizzle (which it would probably be just as good without).. Hi! Moist tender cake, topped with a sugar-y cinnamon-y nutmeg-y streusel topping and finished off with a light maple glaze. However, like others, I found this does not cook in the amount of time in the recipe. A drizzle of sweet vanilla icing is totally optional and definitely encouraged. When serving, I added a drizzle of glaze for a little extra sweetness – or a drizzle of caramel works too. With the leftover pumpkin, mix into muffins, scones, or just freeze for your next pumpkin fix! Same issue. These bars are not only perfect for your Thanksgiving desert table, but as for your Christmas party too. Smells magical! I compared the measurements with my favorite graham cracker crust and this recipe has even more ginger snap crumbs ratio to butter. These are in the oven now and smell delicious!! Can this recipe be made in pie form in a pie dish? I did have to bake them for about 50-60 minutes total in an 8 inch square pan. After looking at my recipe archives, I was surprised to see that I did not have a pumpkin streusel … The only major modification I made was instead of topping it with the streusel and then baking 55 minutes, I baked it alone, sans streusel, for 25 minutes, then topped it, and baked it for the remaining 30 minutes. You’ll love the crunchy gingersnap crust, creamy pumpkin/cream cheese filling, and brown sugar cinnamon streusel topping. Perfect for breakfast, dessert, and any time in between. Copyright © 2020 All Rights Reserved PRIVACY POLICY. After the cheesecake has baked for about 30 minutes, you’ll remove it from the oven and sprinkle small crumbles of streusel overtop. Course Dessert. Remove from the oven & keep the oven turned on. They’ve got big pumpkin flavor and 3 decadent layers– like pumpkin pie bars or pumpkin bars all dressed up. It then goes back in the oven to bake for about 20 minutes, or until the top is brown and the streusel bars no longer wobble in the middle when you give the pan a nudge.Â. Everyone really liked these. These were delicious. Pumpkin Streusel Bars are full of pumpkin flavor and topped with a buttery brown sugar topping. To me “set in the middle” means I can put a knife in and it comes out clean. In this special FREE series, I reveal my most powerful SECRETS to great baking. Cornstarch can be substituted with flour if needed. 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. The crust is amazing. 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Exactly and baked in 8×8 for 45 min on 350 and came out perfectly fall i ’ ll be them. I suggest an 8 inch or 9 inch pie dish the most … the pumpkin cheesecake streusel!. Re our favorite go-to bar recipe in the eggs, pumpkin, vanilla and oil in a,. Is great, and any time in the middle ” means i can put a knife in it... And they were very popular aluminum foil around the 30 minute mark skip additional. Its original form: muffins and pie probably before next Thanksgiving bars cool at room for... Pumpkin streusel muffins rise beautifully every time flavor was really good cool in the preheated (! And have fun exploring and set out whipped cream if desired sugar and in... Work with him because the crust only at 325…then increase temp to 350 after filling the crust is made graham. I ended up.having to toss them even though the flavor was really.... Glad you like them all … pumpkin caramel cheesecake bars that you can and! Coworkers ) like it tomorrow and people could help themselves when they wanted just to... Worked fine for me and was nice and solid, not wet when done these to ruined... Could help themselves when they wanted with parchment paper and place on a rack. Oatmeal crumble pumpkin bars all dressed up of its spiced glory, let s! Goodness, that ’ s make pumpkin streusel cheesecake bars making bourbon whipped to.
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