Pumpkin cheesecake bars … it’s officially pumpkin season

Pumpkin cheesecake bars … it’s officially pumpkin season

The leaves are falling, and it’s getting chillier when I ride my bike to work. It’s officially fall now. And with fall comes pumpkin season!!! I love pumpkins, and the moment they appear on farmers markets or in the supermarket, I can’t think of anything else but eating pumpkin. No matter if it’s pumpkin soup with a hint of cinnamon (my mum’s secret ingredient), roasted pumpkin with cumin and turmeric, or a warming pumpkin spiced oatmeal in the morning.

But I have never been a huge fan of pumpkin pie. I somehow don’t like the texture. But, there are so many other wonderful recipes …

… like this one for pumpkin cheesecake bars with pecan oat streusel.

I like the combination of the creamy filling and the crunchy pecan oat streusel. And a pinch of cinnamon gives it that much-loved pumpkin fall flavor.

If you can, I suggest you make pumpkin puree instead of using store-bought puree. It’s so easy, and you’ll know for sure that there are no additives or artificial flavors. Just cut a pumpkin (I used Hokkaido, not sure if you could use other types as well) in 2x2cm cubes and steam in a little bit of water for about 20 minutes until they are soft. Then puree it in a blender or food processor. Done! You can store the puree in the fridge for about five days. Or add any leftovers to your oatmeal or make a pumpkin spiced latte.

This cake seriously makes me want to bundle up and talk a walk through the beautiful fall scenery … what do you love about fall and pumpkin season?

If you are a cheesecake lover, check out this white chocolate cheesecake with raspberry compote.

Love,

Marion

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Pumpkin cheesecake bars with pecan oat streusel

October 6, 2021
: 12
: 30 min
: 40 min
: 1 hr 10 min
: medium
Ingredients
  • For the streusel
  • 150g chopped pecans
  • 280g whole-grain spelt flour
  • 200g oats
  • 120g raw brown sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 250g warm butter
  • For the filling
  • 400g homemade pumpkin puree
  • 800g cream cheese
  • 150g raw cane sugar
  • 1 teaspoon cinnamon
  • 1 pinch nutmeg
  • 2 eggs
Directions
  • Step 1 Preheat the oven to 200°C and grease a 25x45cm pan.
  • Step 2 In a large bowl, mix pecans, flour, oats, sugar, cinnamon, and baking powder.
  • Step 3 Add the butter and mix either with your stand mixer (use the paddle attachment) or your hands. It should be a crumbly texture that holds together when you rub it between your fingers.
  • Step 4 Press half of the mixture into the pan and bake for 10 minutes.
  • Step 5 Remove from the oven and let cool for about 15 minutes.
  • Step 6 Whisk together the pumpkin puree, cream cheese, sugar, cinnamon, nutmeg and the eggs.
  • Step 7 Spread the filling on top of the pre-baked dough and sprinkle the remaining dough on top.
  • Step 8 Bake for 30-35 minutes in the lower half of the oven.
  • Step 9 Remove from the oven and let cool completely before removing it from the pan.



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