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Bars with Walnut Crust and Streusel Topping Recipe

s with Walnut Crust and Streusel Topping Recipe
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★★★★★

4.7 from 6 reviews

These Pumpkin Cheesecake Bars with Walnut Crust and Streusel Topping combine a crunchy walnut and almond flour crust with a creamy layered pumpkin cheesecake filling, topped off with a buttery oat streusel. Perfect for fall desserts, these bars offer a rich and festive flavor with a delightful texture contrast that’s sure to impress at any gathering.

Ingredients

Scale

Walnut Crust

  • 1 cup walnuts, finely chopped
  • 1 cup almond flour (almond meal)
  • 1/2 cup white sugar
  • 1/4 cup salted butter, melted

Pumpkin Cheesecake Layers

  • 6 oz 100% pumpkin puree (about 1/2 cup + 2 tablespoons)
  • 2/3 cup white sugar
  • 2 eggs
  • 2 (8 oz) packages cream cheese, room temperature
  • 1 tsp pumpkin spice
  • 1/2 tsp ground cinnamon

Streusel Topping

  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/4 cup oats
  • 1/2 cup all-purpose flour
  • 6 tablespoons salted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal later.
  2. Make Walnut Crust: In a bowl, mix finely chopped walnuts, almond flour, 1/2 cup white sugar, and melted butter until the mixture is evenly moistened. Press this crust mixture evenly into the prepared baking dish to form a firm base.
  3. Prepare White Cheesecake Layer: In a separate large bowl, beat the room temperature cream cheese with 2/3 cup white sugar until smooth and creamy. Add the two eggs and continue mixing until the batter is well combined. Remove about 1 1/2 cups of this mixture and set aside for the pumpkin layer.
  4. Bake Crust with White Cheesecake Layer: Pour the remaining cream cheese mixture evenly over the walnut crust and smooth the surface carefully.
  5. Create Pumpkin Cheesecake Layer: To the reserved 1 1/2 cups cream cheese mixture, add the pumpkin puree, pumpkin spice, and ground cinnamon. Gently fold to combine without overmixing.
  6. Layer Pumpkin Mixture: Carefully spoon the orange pumpkin cheesecake mixture over the white cheesecake layer, spreading it evenly but do not mix the layers together.
  7. Make Streusel Topping: In another bowl, combine white sugar, brown sugar, oats, flour, softened butter, and vanilla extract. Blend with your fingers or a pastry cutter until the mixture is wet but crumbly. Sprinkle this streusel evenly over the pumpkin cheesecake layer.
  8. Bake the Bars: Bake the layered bars in the preheated oven for 60 to 70 minutes, or until the top is set and lightly golden. A toothpick inserted near the center should come out mostly clean.
  9. Cool and Chill: Allow the bars to cool slightly at room temperature. Then refrigerate or place in the freezer to chill for at least 2 hours for best results. This helps the bars to set firmly, making them easier to remove and cut.
  10. Serve: Once chilled, lift the bars out of the pan using the parchment overhang and cut into squares. Serve chilled or at room temperature and enjoy!

Notes

  • Use 100% pumpkin puree and not pumpkin pie filling for the best flavor and texture.
  • Room temperature cream cheese ensures a smooth cheesecake filling without lumps.
  • Press the crust firmly to prevent it from crumbling when cutting.
  • Chilling the bars thoroughly before cutting helps them hold shape and makes slicing easier.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition

Keywords: Pumpkin cheesecake bars, walnut crust, pumpkin dessert, streusel topping, fall dessert, creamy cheesecake, layered cheesecake bars

Find it online: https://biteandenjoy.com/s-with-walnut-crust-and-streusel-topping-recipe/