This is my third and final pumpkin recipe of the season! Don't forget to check out my Choc Chip Pumpkin Bread and my Spiced Choc Chip Pumpkin Cookies if you need some Halloween baking inspiration! My last recipe is Pumpkin Streusel Bars! These bars are so delicious, they have a ginger biscuit crust, with a spicy pumpkin cheesecake filling and an oat streusel topping! Perfect for an Autumnal treat. I found my tinned pumpkin in Waitrose if anyone in the UK is struggling to find it!
Ingredients -
For the ginger biscuit crust -
1 and 1/4 cups gingersnap biscuit crumbs
2 Tablespoons granulated sugar
60g unsalted butter, melted
For the pumpkin filling -
225g full-fat cream cheese, softened to room temperature
100g granulated sugar
3 large eggs
2 teaspoons vanilla extract
285g pumpkin puree (fresh or canned)
80g plain Greek yogurt, regular yogurt, or sour cream
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon EACH ground cloves, ground nutmeg, ground ginger
For the streusel topping -
40g rolled oats
70g packed light or dark brown sugar
1/4 teaspoon ground cinnamon
30g plain flour
60g unsalted butter, cold and cubed
Method -
2. Make the crust: Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. Press into the bottom of the prepared pan. The crust will be thick. Bake the crust for 10 minutes as you prepare the filling.
3. Make the filling: beat the cream cheese and sugar together in a large bowl on high speed until creamy and smooth, about 1 minute. Then add the eggs one at a time, beating well after each addition. Beat the vanilla, pumpkin, yogurt, cinnamon, cloves, nutmeg, and ginger in. Continue beating until everything is combined and creamy. Pour the filing into the warm crust. Set aside.
4. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle evenly over filling.
5. Bake for about 40 minutes, making sure to loosely cover the bars with aluminum foil around the 30 minute mark. The foil prevents the top from getting too brown. The bars are done when the edges are lightly browned and the center is set-- this could be slightly before or after the 40 minute mark.
6. Allow to cool in the pan set on a wire rack at room temperature for 1 hour. Transfer to the refrigerator to chill for 3 additional hours - or overnight. Cut into bars and enjoy!
I swear you always post the yummiest of recipes! I need to give this one a try now!
ReplyDeleteJodie, xo // Jodie Loue
Aw thank you! Definitely give them a go! :) xx
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