Pumpkin Cheesecake Streusel Bars recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 cups all-purpose flour 1 cup blanched almond flour 1 cup brown sugar 1 teaspoon baking powder ¼ teaspoon salt 1 pinch ground cinnamon, or to taste 1 cup butter, cubed 1 egg 1 (15 ounce) can pumpkin puree 1 (8 ounce) package cream cheese, softened 1 teaspoon vanilla extract 2 eggs 1 teaspoon all-purpose flour 1 pinch ground cinnamon, or to taste
Nutrition Info
- 218.6 caloriescarbohydrate: 20 gcholesterol: 51.1 mgfat: 14.2 gfiber: 1.4 gprotein: 3.9 gsaturatedFat: 7.3 gservingSize: -sodium: 179.9 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Cheesecake Streusel Bars
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x12-inch baking pan.
Mix flour, almond flour, brown sugar, baking powder, salt, and cinnamon together in a large bowl. Add butter and mix until combined. Stir in egg until a dough forms. Press 1/2 the dough into the bottom and up the edges of the prepared pan, reserving remaining dough for streusel.
Beat pumpkin and cream cheese using an electric mixer in a separate bowl until well combined. Add eggs and vanilla extract, mix until combined. Pour mixture over crust.
Bake in the preheated oven until set and golden, about 15 minutes.
Meanwhile, combine reserved dough with flour and cinnamon in a bowl and mix until crumbly. Reduce oven temperature to 350 degrees F (175 degrees C). Remove bars from the oven and sprinkle topping over pumpkin filling.
Bake until a toothpick inserted into the center of the pan comes out clean, 30 to 40 minutes. Remove from the oven and let cool at least 15 minutes before transferring to a refrigerator to chill for at least 2 hours. Cut into bars and serve.