Creamy Pumpkin Oat Streusel Cheesecake Bars
Indulge in the rich flavors of fall with these delightful Creamy Pumpkin Oat Streusel Cheesecake Bars. This recipe, inspired by the classic treats from Betty Crocker, combines a chewy oatmeal crust and a luscious cream cheese filling infused with pure pumpkin and warm spices. The topping is a wonderful mixture of buttery gingersnap crunch and finely chopped pecans, while decadent drizzles of chocolate and caramel elevate each bite to a whole new level of deliciousness. Perfect for gatherings or a cozy night in, these bars will satisfy your pumpkin cravings in the most scrumptious way!
N/A
Servings
100
Calories
13
Ingredients
Ingredients
Betty Crocker Oatmeal Cookie Mix
1 (17 1/2 ounce package)
Gingersnap Cookies
1/2 (cup, crushed)
Pecans
1/2 (cup, finely chopped)
Cold Butter or Margarine
1/2 (cup)
Cream Cheese
2 (8 ounce packages, softened)
Sugar
1 (cup)
Canned Pumpkin
1 (cup (not pumpkin pie mix))
All-Purpose Flour
2 (tablespoons)
Pumpkin Pie Spice
1 (tablespoon)
Whipping Cream
2 (tablespoons)
Eggs
2 (large)
Chocolate Fudge Topping
1/3 (cup)
Caramel Topping
1/3 (cup)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the oatmeal cookie mix, crushed gingersnap cookies, and finely chopped pecans. Stir until well mixed.
3
Cut the cold butter or margarine into the dry mixture using a pastry blender or fork until it resembles coarse crumbs.
4
Reserve 1 cup of the mixture for the topping, and press the remaining mixture firmly into the bottom of an ungreased 13x9-inch baking pan to form the crust.
5
Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool for about 10 minutes.
6
While the crust cools, prepare the cheesecake filling. In a separate large bowl, use an electric mixer on medium speed to beat the softened cream cheese and sugar until the mixture is smooth and creamy.
7
Add the canned pumpkin, all-purpose flour, pumpkin pie spice, whipping cream, and eggs to the cream cheese mixture. Beat until well blended and smooth.
8
Pour the pumpkin cream cheese filling evenly over the warm crust.
9
Sprinkle the reserved crumb mixture evenly over the top of the filling.
10
Return the pan to the oven and bake for 35 to 40 minutes, or until the center is set and a toothpick inserted comes out clean.
11
Allow the bars to cool for 30 minutes at room temperature.
12
Refrigerate for about 2 hours to chill completely.
13
Before serving, drizzle the top with chocolate fudge and caramel toppings for an extra treat.
14
Cut into 6 rows by 4 rows to create 24 delicious bars.
15
Store any leftovers covered in the refrigerator to maintain freshness.
Nutrition Information
4.5g
Fat
12.5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Pumpkin Oat Streusel Cheesecake Bars?
They are a fall-inspired dessert featuring an oatmeal and gingersnap crust, a pumpkin cream cheese filling, and a pecan streusel topping with chocolate and caramel drizzles.
How many bars does this recipe make?
The recipe makes 24 bars when cut into 6 rows by 4 rows.
What oven temperature is required?
Preheat your oven to 350°F (175°C) before baking.
What size baking pan is needed?
You should use an ungreased 13x9-inch baking pan.
What is the calorie count for one bar?
Each bar contains approximately 100 calories.
Can I use pumpkin pie mix for the filling?
No, the recipe specifically calls for 1 cup of canned pumpkin, not pumpkin pie mix.
How long should the bars chill before serving?
After cooling at room temperature for 30 minutes, the bars should be refrigerated for about 2 hours to chill completely.
What ingredients make up the crust?
The crust is made of oatmeal cookie mix, crushed gingersnap cookies, finely chopped pecans, and cold butter or margarine.
How long do you bake the crust alone?
The crust is baked for 10 minutes before adding the filling.
How long should the bars bake once the filling is added?
Bake for 35 to 40 minutes, or until the center is set and a toothpick comes out clean.
What type of nuts are used in this recipe?
The recipe uses 1/2 cup of finely chopped pecans.
How much fat is in each serving?
There are 4.5g of fat per bar.
What cookie mix is recommended?
A 17 1/2 ounce package of Betty Crocker Oatmeal Cookie Mix is recommended.
Do I need to soften the cream cheese?
Yes, use two 8-ounce packages of cream cheese that have been softened.
How much pumpkin pie spice is in the recipe?
The recipe requires 1 tablespoon of pumpkin pie spice.
What toppings are drizzled on at the end?
The bars are topped with chocolate fudge topping and caramel topping.
How much protein is in each bar?
Each bar provides 1.5g of protein.
How much sugar goes into the cheesecake filling?
The filling uses 1 cup of sugar.
What amount of crushed gingersnap cookies is needed?
You will need 1/2 cup of crushed gingersnap cookies.
How many eggs are required?
The recipe calls for 2 large eggs.
Can I use margarine instead of butter?
Yes, you can use either 1/2 cup of cold butter or margarine.
How much carbohydrate is in each serving?
Each bar contains 12.5g of carbohydrates.
Is there flour in the filling?
Yes, 2 tablespoons of all-purpose flour are mixed into the filling.
What amount of whipping cream is used?
The filling includes 2 tablespoons of whipping cream.
How do you prepare the streusel topping?
Reserve 1 cup of the oatmeal, gingersnap, pecan, and butter mixture before pressing the rest into the pan.
How should leftovers be stored?
Leftovers should be stored covered in the refrigerator.
How long should the bars cool at room temperature?
They should cool for 30 minutes at room temperature before being moved to the refrigerator.
How do you check if the cheesecake is done?
The center should be set and a toothpick inserted into the center should come out clean.
What amount of chocolate fudge topping is needed?
The recipe recommends 1/3 cup of chocolate fudge topping for drizzling.
How much caramel topping should be used?
The recipe recommends 1/3 cup of caramel topping for drizzling.