Crumbly Cheesecake Pumpkin Bars

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Crumbly Cheesecake Pumpkin Bars are loaded with cream cheese, pumpkin puree, white chocolate chips, and old fashioned oats.   Delicious tasting with a fabulous crumble texture that makes these bars irresistible! So good, your kids will love them too!

This is another delicious way to use your pumpkin puree.  These bars are similar to our Cheesecake Cranberry Bars, only I swapped out of the cranberry sauce for the pumpkin puree.

 

 

I used organic pumpkin for this recipe, which you can find at your local supermarket.  You can use homemade pumpkin puree if you prefer. 

I didn’t have any on hand at the moment, so I decided to buy some pumpkin this time around.

But right now with all the pumpkins around,  I will definitely have some home-made very soon!

 

 

I also needed to sweeten the pumpkin for this recipe; adding in some sugar, some sour cream, and pumpkin pie spice.  It made a huge difference since the first batch turned out to be a little bland.

The second batch of these cheesecake bars turned out better than I imagined.  Really good, festive enough to serve your guests if entertaining, and worthy to bring to a Halloween party. 

Speaking of which, do you have any plans for this year’s Halloween? 

We’d love to know!

 

 

*Follow along with our step-by-step directions, or jump down to the bottom of this post for our full recipe card. 

Crumbly Cheesecake Pumpkin Bars:

• 2 cups all-purpose flour

• 1+ 1/2 cups Quaker oats (quick oats, not instant)

• 1/4 cup brown sugar, packed

• 3/4 cup butter, softened

• 1 cup white chocolate chips

• 8-ounce package cream cheese

• 14-ounce can sweetened condensed milk

• 1 tsp. vanilla extract

• 1 (15-ounce) canned pure pumpkin (not pumpkin pie)

• 1 tsp. pumpkin pie spice

• 1/4 tsp. cinnamon

• 5 Tbsp. sugar

• 4 Tbsp. sour cream

• 2 Tbsp. corn starch

Directions:

1.  In a large bowl, combine flour, brown sugar, and oats.
2.  Cut butter into pieces and mix into flour mixture until coarse crumbs form.

 

 

3.  Stir in white chocolate chips and reserve 2 and 1/2 cups of crumb mixture for topping. Press the remaining mixture into a greased 12″ x 9″ x 2+1/2″ baking dish.  Set aside.

 

 

4.  In a large bowl, beat cream cheese, condensed milk, and vanilla extract. Beat until creamy.  Pour cream cheese mixture over the crust.  Spread it evenly.

 

 

5.  In the same bowl (no need to clean bowl or beaters ) lightly beat pumpkin with sour cream, pumpkin spice, cinnamon, sugar, and corn starch until well combined.

 

 

 

6.  Spoon pumpkin cream over the cream cheese mixture.  The pumpkin mixture will be a thin layer, so spread it the best you can. 

7.  Sprinkle reserved crumb mixture on top.

 8.  Preheat oven to 375 degrees F (109 C).

9.  Bake for 22 to 26 minutes, or until golden. Allow cooling completely. Chill for 4 hours or overnight is best. Cut into small bars.  Refrigerate any remaining up to 3 days, or freeze up to 2 weeks.

 Yields: about 22 to 24 bars

 

 

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Yield: 24 bars

Crumbly Cheesecake Pumpkin Bars

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Crumbly Cheesecake Pumpkin Bars. These crumbly cheesecake pumpkin bars are primarily made with cream cheese, pumpkin, white chocolate chips morsels, and some old fashioned oats. So scrumptious, your kids will love them too!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 cups all-purpose flour
• 1 + 1/2 cup Quaker oats, uncooked (quick oats not instant)
• 1/4 cup brown sugar, packed
• 3/4 cup butter, softened
• 1 cup white chocolate chips
• 8-ounce package cream cheese
• 14 ounce can sweetened condensed milk
• 1 tsp. vanilla extract
• 1 (15-ounce) canned pure pumpkin
• 1 tsp. pumpkin pie spice
• 1/4 tsp. cinnamon
• 5 Tbsp. sugar
• 4 Tbsp. sour cream
• 2 Tbsp. corn starch

Instructions

1. Preheat oven to 375 degrees F ( 190C).
2. In a large bowl, combine flour, brown sugar, and oats.
3. Cut butter into pieces and mix into flour mixture until coarse crumbs form.
4. Stir in white chocolate chips and reserve 2 and 1/2 cups of crumb mixture for topping. Press the remaining mixture into a greased 12" x 9" x 2+1/2" baking dish. Set aside.
5. In a large bowl, beat cream cheese, condensed milk, and vanilla extract. Beat until creamy. Pour cream cheese mixture over the crust. Spread evenly.
6. In the same bowl (no need to clean bowl or beaters ) lightly beat pumpkin with sour cream, pumpkin spice, cinnamon, sugar, and corn starch until well combined.
7. Spoon pumpkin cream over the cream cheese mixture. The pumpkin mixture will give a thin layer on top, so spread it evenly the best you can,.
8. Sprinkle reserved crumb mixture on top.
9. Bake for 22 to 28 minutes, or until golden. Allow cooling completely. Chill for 4 hours or overnight is best. Cut into small bars. Refrigerate any remaining up to 3 days, or freeze up to 2 weeks.
10. Yields: about 22 to 24

Hi friends!  If you try our crumbly cheesecake pumpkin bars, let us know and leave a comment and a star rating below.  We’d love to hear from you!

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 xo Anna and Liz