Debby’s Pumpkin Cheesecake Bars

Debby’s Pumpkin Cheesecake Bars

Share Button

Ingredients

  • 1 pie pumpkin, mashed making 2 C of filling

Crust:

  • 2 C flour
  • ½ C Pioneer® Golden Light Brown Sugar
  • 1 C butter, softened
  • Pinch of salt

Streusel Topping:

  • ½ stick butter, softened
  • 1 C Ginger Snap cookies, crushed
  • 1 C flour
  • ½ C pecans, chopped
  • ½ C Pioneer® Golden Light Brown Sugar
  • Pinch of salt

Filling:

  • 3 pkgs. (8 oz. each) cream cheese
  • 2 C prepared pumpkin
  • 3 LG eggs
  • 1 ½ tsp vanilla extract
  • 1 ½ C Pioneer® Sugar
  • 3 tsp of cinnamon
  • 3 tsp pumpkin pie spice

Salted Caramel Sauce:

  • 1 C Pioneer® Sugar
  • 6 T of salted butter, cut into 6 pieces
  • ½ C heavy cream
  • 1 tsp salt

Directions

  1. Preheat oven to 350° F. Split pumpkin, scrape out seeds and roast on a baking sheet for 35-40 minutes or until soft. Scrape out 2 cups of soft pumpkin, mash up, and set aside.

Crust Directions:

  1. In a medium bowl combine flour and Pioneer® Golden Light Brown Sugar; cut in butter with pastry blender (or 2 knives) until mixture is crumbly. Press evenly into a 9×13-inch baking pan. Bake 15 minutes or until golden brown.

Streusel Topping Directions:

  1. Combine streusel topping ingredients in a small bowl and set aside.

Filling Directions:

  1. In a large bowl, beat cream cheese and Pioneer® Sugar with mixer until smooth. Then add eggs, one at a time, baked mashed pie pumpkin, cinnamon, pumpkin pie spice and vanilla. Pour over warm crust.
  2. Sprinkle the streusel topping over the filling and bake for 40-45 minutes or until filling sets and the smell draws the family into the kitchen for dessert. Chill and cut into squares.

Salted Caramel Sauce Directions:

  1. Heat the sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber colored liquid as you continue to stir. Be careful not to burn. Once the sugar is completely melted immediately add the butter. Be careful in this step because the caramel sauce will bubble rapidly when the butter is added. Stir the butter into caramel until it is completely melted, about 2-3 minutes.
  2. Now, very slowly, drizzle in the heavy cream. Since the heavy cream is colder than the caramel the mixture will bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in the salt. Allow sauce to cool before drizzling onto cooled Pumpkin Bars and enjoy with a nice cup of tea or coffee.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.