Pumpkin Cheesecake Bars

It’s been the perfect weekend to do indoor things.  While the weather has been sunny here, it has been windy and cold.  Although I normally don’t like wind when the weather is cold, I welcomed it this weekend because it has blown all the leaves off the roof.  Which, honestly, I wasn’t sure if I wanted to have Eric get on the roof and blow the leaves off like he did this past summer, or just leave it and call it extra insulation.  So good thing I didn’t have to decide!

I am not a huge fan of daylight savings, mostly because the sun sets at 4:30, but I do like that it gives me more one-on-one time with the kids.  While I was making dinner last week, Matthew was reading out of one of his dinosaur books.  All of a sudden I heard him say, “Well adapted for living in the ocean, Bob has four huge flippers that help it swim.”

“Wait, stop,” I said.  “What did you just say?”

“I said, Well adapted for living in the ocean, Bob has four huge flippers that help it swim.”

I looked over at the book.  “Matthew, it says Plesiosaurus has four huge flippers.  Why did you call the dinosaur Bob?”

Matthew looked at me with a very serious face.  “Every dinosaur name I can’t pronounce, I just call him Bob.”  Oh. Okay.  I guess that makes sense.

What doesn’t make sense is that I have a like for some things pumpkin, my kids have a LOVE for all things pumpkin.  Do they not come from me?  Sigh…they must take after Eric on this one.  Even though I do not love pumpkin, I do love this pumpkin dessert.  They are not too pumpkin-y, and the streusel topping complements with the oatmeal and pecan base.  It’s sweet, but not overly sweet.  I have to admit that I had seconds multiple nights in a row.  And I am going to make them again this week.

If you aren’t a huge pumpkin lover like me, but have family or friends who are, this is the perfect dessert to make.  All will love it—even you.  Enjoy! xoxo

Pumpkin Cheesecake Bars

Print recipe

2 c + 1 T flour, divided

2 c old-fashioned oats (not quick-cooking)

1 c firmly packed brown sugar

¾ c pecans

1 t salt

1 t pumpkin pie spice

¾ t baking soda

1 ¼ c unsalted butter, room temperature

2 (8 oz) packages cream cheese, room temperature

2/3 c sugar

2 T milk (NOT non-fat)

2 large eggs

1 9-oz jar pumpkin butter*

Directions:

Preheat oven to 350 degrees.  In a jelly roll pan, toast the pecans for 6-9 minutes, or until golden and fragrant.  Let cool before chopping.

While the pecans are cooling, line a 9×13 inch pan with aluminum foil.  Spray with cooking spray and set aside.  In a mixing bowl with a paddle attachment, add the 2 c flour, oats, brown sugar, pecans, salt, pumpkin pie spice, and baking soda.  Mix for about 2 minutes.  Add the butter, and beat on medium speed until the mixture turns crumbly.  Take out 1 ½ cups of the mixture and set aside in a small bowl.  With the remaining dough, press into the bottom of the 9×13 pan.

Bake in the oven for 15 minutes, until edges are lightly golden and barely set.

While the crust is baking, wipe out the bowl with a paper towel and then add the cream cheese, sugar, milk, and remaining 1 T flour.  Beat until creamy, 2-3 minutes.  Scrape down the bowl and beat 1 minute more.  Add the eggs, one at a time, beating well after each addition.

Pour mixture over hot crust.  Spoon pumpkin butter by the tablespoonful onto the cream cheese mixture.  Using a knife, swirl the pumpkin butter into the cream cheese mixture.  Then sprinkle the reserved dough over the top.

Bake for 30-35 minutes, or until set and streusel top is golden brown.  Cool on a cooling rack completely before using the aluminum foil to pull out of the pan and cut into bars.  Store any leftovers in an airtight container in the fridge for up to 3 days.

*I found pumpkin butter at Trader Joe’s.

Recipe Source: Our Best Bites