Can't wait for pumpkin spice season? No longer a flavor for Fall anymore, canned pumpkin is used to prepare these delicious Pumpkin Streusel Cheesecake Bars. The pumpkin pie spice blends perfectly with the pumpkin to flavor these irresistible easy-to-make dessert Pumpkin Streusel Cheesecake Bars.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
Combine flour, 1 cup brown sugar, cinnamon and butter. Reserve 1-1/2 cups flour mixture for later use; press remaining flour mixture onto bottom of prepared pan. Bake 20 min.
Meanwhile, beat cream cheese and remaining brown sugar in large bowl with mixer until blended. Add pumpkin, vanilla and pumpkin pie spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour cream cheese mixture over crust; sprinkle with reserved flour mixture.
Bake 35 to 40 min. or until center is almost set. Cool completely.
Refrigerate 4 hours. Sprinkle with powdered sugar just before serving. Use foil handles to remove dessert from pan before cutting into bars.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on MEDIUM (50%) 45 sec. or just until cream cheese is softened.
How to Use the Leftover Pumpkin
Spoon remaining pumpkin into airtight container. Refrigerate up to 5 days, then use to prepare your favorite recipe, such as pumpkin muffins or bread. Or, freeze the leftover pumpkin for up to 3 months. If frozen, thaw in refrigerator before using as desired.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.