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.
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!
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!
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 ( I opened 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.
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