It’s almost Thanksgiving.
Wanted to bake a pumpkin dessert but didn’t want to bake a Pumpkin Pie.
Found a recipe for Pumpkin Bars which incorporated pumpkin and cream cheese. What’s not to like?

KITCHEN NOTES:
I used a 9×9 pan, not a 9×13 pan.
Nuts: Not in photos. Added nuts when baked recipe a second time.
Butter: Used unsalted in this recipe. Instead, added a pinch of salt to the three components (streusel, filling & crust) when I baked recipe a second time.

Crust: Added roasted, chopped pecans to graham cracker crust. [not in photo]
Reduced crackers by ¼ cup and added 1/4 cup finely chopped nuts to crust.
I chilled the crust while preparing the filling.
Added 1/8 teaspoon cinnamon AND 1/8 teaspoon pumpkin pie spice to crust.

Streusel: Added roasted, chopped pecans to streusel topping. Not in photo. Added nuts when baked recipe a second time.

Pumpkin Filling: Added pinch of salt when I baked recipe a second time.

I love baking, but do enjoy cooking as well.

A vegetable dish I love and enjoy on Thanksgiving is Green Bean Casserole.
It’s not yet Thanksgiving, but I wanted to make this dish to enjoy before Thanksgiving. Made it and results were fantastic.
Used a recipe by Alton Brown of The Food Network. Smitten Kitchen also did blog post which I found on a post by The Kitchn.
Will be posting my version on my savory food blog, sometimes SAVORY.

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Pumpkin Cheesecake Bars
with Streusel Topping Recipe

By Carmen Ortiz of Baking is my Zen

Prep time: 20 minutes
Cook time: 45 minutes
Cooling time: 1 hour
Yield: 15 to 18 bars approx. [9×9 inch pan used]

INGREDIENTS:

GRAHAM CRACKER CRUST:
1 1/4 cup graham cracker crumbs
¼ cup finely chopped roasted pecans
1/4 cup white sugar
6 tablespoons butter, melted and cooled slightly
1/8 teaspoon cinnamon
1/8 teaspoon pumpkin pie spice
Pinch of salt

STREUSEL TOPPING:
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup old-fashioned rolled oats
4 tablespoons unsalted butter, room temperature
1/4 teaspoon pumpkin pie spice
½ cup roughly chopped roasted pecans
Pinch salt

PUMPKIN FILLING:
2 (8-ounce) packages cream cheese, softened to room temperature
2/3 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2/3 cup pumpkin puree (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
Pinch salt

TO SERVE: OPTIONAL
Caramel sauce, homemade or store-bought, optional
Whipped cream, optional

DIRECTIONS:
NOTE: Allow cream cheese to soften to room temperature before mixing the filling to avoid lumps.
NUTS: Roast nuts. Cool. Do a rough chop for streusel and fine chop for crust. Set aside.
PREPARE PAN: Spray a 9×9 baking pan with a non-stick spray. Line with parchment paper, allowing the edges to hang over the sides of the pan. This will help remove the bars for slicing and keep the crust intact.

PREHEAT OVEN to 350 degrees Fahrenheit.

PREPARE GRAHAM CRACKER CRUST:
Crush graham crackers by pulsing in a food processor or by placing the crackers in a zip-top bag and rolling over them with a rolling pin.
To a bowl add crushed graham crackers, finely chopped roasted pecans, sugar, melted & cooled butter, cinnamon, pumpkin pie spice and pinch of salt.
Stir the mixture together until it looks like wet sand. If it still looks dry, add another tablespoon of melted, cooled butter. Transfer to the parchment lined baking pan. Press to form an even crust. Chill.

PREPARE STREUSEL TOPPING:
Combine the ingredients for the streusel topping.
Mix using your hands if needed, to ensure the mixture comes together evenly. The mixture should resemble large crumbles. Chill. Set aside.

PREPARE PUMPKIN FILLING:
Beat the cream cheese, sugar, vanilla extract and pinch of salt until smooth using a stand mixer fitted with a paddle attachment.
Scrape down the sides of the bowl.
Add the eggs, one at a time, mixing for 30 seconds each time.
Scrape the bowl down each time.
Add the pumpkin puree and pumpkin pie spice.
Mix until completely combined.

ASSEMBLE:
Pour the pumpkin filling over the graham cracker crust. Smooth out evenly.
Chill in freezer about 15 minutes. (Optional step)
Sprinkle the streusel topping over the pumpkin filling.

BAKE:
Bake bars at 350 degrees Fahrenheit for 45 to 50 minutes:
Check the bars at 40 minutes to see how quickly they are baking.
A toothpick inserted in the middle should come out cleanly. Remove from oven.

COOL:
Cool pan to room temperature on a cooling rack.
After 5 minutes cooling, run knife around edges gently. This will make removal of bars easier.
Once cool, place in fridge to fully chill.

SLICE AND SERVE:
Cut into bars.
Serve with caramel sauce drizzled over the top. Top with whipped cream.

STORE:
Store Bars in refrigerator, wrapped in foil or plastic wrap, for about a week.

Recipe Inspiration: Megan Keno at Simply Recipes.com

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RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking Is My Zen
Pumpkin Cheesecake Bars
with Streusel Topping Recipe

PREHEAT OVEN to 350 degrees Fahrenheit.

PREPARE GRAHAM CRACKER CRUST:
Crush graham crackers by pulsing in a food processor or by placing the crackers in a zip-top bag and rolling over them with a rolling pin.

To a bowl add crushed graham crackers, finely chopped roasted pecans, sugar, melted & cooled butter, cinnamon, pumpkin pie spice and pinch of salt.

Stir the mixture together until it looks like wet sand. If it still looks dry, add another tablespoon of melted, cooled butter.

Transfer to the parchment lined baking pan. Press to form an even crust. Chill.

PREPARE STREUSEL TOPPING:
Combine the ingredients for the streusel topping.

Mix using your hands if needed, to ensure the mixture comes together evenly. The mixture should resemble large crumbles. Chill. Set aside.

PREPARE PUMPKIN FILLING:
Beat the cream cheese, sugar, vanilla extract and pinch of salt until smooth using a stand mixer fitted with a paddle attachment.

Scrape down the sides of the bowl.