Crumbly Cheesecake Pumpkin Bars

Crumbly Cheesecake Pumpkin Bars ~ have a creamy cheesecake center topped with a rich crumb crust. 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!

This is another delicious way to use your pumpkin. These bars are similar to our Cheesecake Cranberry Bars, only I opted out the cranberries and added in the pumpkin.

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

*You can 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 cup Quaker oats, uncooked
• 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
• 2 + 2/3 cups of pure pumpkin (2 cans of Libby’s)
• 1 tsp. pumpkin pie spice
• 1/4 tsp. cinnamon
• 5 Tbsp. sugar
• 4 Tbsp. sour cream
• 2 Tbsp. corn starch

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

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

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

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.

Spoon pumpkin cream over the cream cheese mixture. Sprinkle reserved crumb mixture on top.

 Preheat oven to 375 degrees.

Bake for 25 to 30 minutes, or until golden. Allow to cool completely. Chill for 4 hours or over night 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