Pumpkin Crumble Cheesecake Bars
Prep Time 15 mins
Cook Time 45 mins
Serves 24
Difficulty N/A
Ingredients
- Crust:
- 1 1/4 cups (300 mL) Robin Hood® Original All Purpose Flour
- 1/2 cup (125 mL) Robin Hood® Oats
- 1/2 cup (125 mL) packed brown sugar
- 1/2 tsp (2 mL) baking powder
- 1/2 cup (125 mL) butter, melted
- Filling:
- 1 pkg (250 g) cream cheese, softened
- 1 can (300 mL) Eagle Brand® Original Sweetened Condensed Milk
- 2 cups (500 mL) pumpkin puree (not filling)
- 2 eggs
- 1 1/2 tsp (7 mL) pumpkin pie spice
- Streusel Topping:
- 1 cup (250 mL) brown sugar
- 1 cup (250 mL) chopped nuts
- 1/4 cup (50 mL) Robin Hood® Original All Purpose Flour
- 1 tsp (5 mL) pumpkin pie spice
- 1/4 cup (50 mL) butter
Directions
Step 1:
Preheat oven to 350°F (180°C). Line a 9” x 13” (3.5 L) baking pan with parchment paper.
Crust:
Step 2:
Combine ingredients and press into prepared pan. Bake 10 minutes.
Filling:
Step 3:
Beat cream cheese until fluffy. Add remaining ingredients and beat until combined. Pour over crust.
Streusel:
Step 4:
Combine first 4 ingredients in bowl. Cut in butter until mixture resembles coarse meal. Drop over filling.
Step 5:
Bake in preheated oven 30 – 35 minutes or until set. Cool and refrigerate at least 6 hours or overnight.