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Cinnamon Streusel-Pumpkin Cheesecake Bars
Cinnamon Streusel-Pumpkin Cheesecake Bars

Cinnamon Streusel-Pumpkin Cheesecake Bars

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Cook Minutes 6 Hr
Prep : 20 Min Cook: 5 Hr 40 Min
Can't wait for pumpkin spice season? No longer a flavour for the Fall anymore, canned pumpkin is used to prepare these delicious Cinnamon Streusel-Pumpkin Cheesecake Bars for year-round enjoyment. The cinnamon, ginger, cloves and nutmeg spices blend perfectly with the pumpkin to flavour these irresistible easy-to-make dessert bars.
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups flour
1-1/2 cups packed brown sugar, divided
4 tsp. ground cinnamon, divided
1 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup canned pumpkin
1 tsp. vanilla
1/4 tsp. each ground cloves and ground ginger
1/8 tsp. ground nutmeg
3 eggs
1 Tbsp. icing sugar
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
Step 3
Combine flour, 1 cup brown sugar, 1 Tbsp. (3 tsp.) cinnamon and butter. Reserve 1-1/2 cups flour mixture for later use; press remaining flour mixture onto bottom of prepared pan. Bake 12 min.
Step 4
Meanwhile, beat cream cheese and remaining brown sugar in large bowl with mixer until blended. Add pumpkin, vanilla and spices, including remaining cinnamon; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Step 5
Pour cream cheese mixture over crust; sprinkle with reserved flour mixture.
Step 6
Bake 35 to 40 min. or until centre is almost set. Cool completely.
Step 7
Refrigerate 4 hours. Use foil handles to remove dessert from pan before cutting into bars.
Kraft Kitchen Tips!
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How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on MEDIUM 45 sec. or just until cream cheese is softened.
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How to Use the Leftover Pumpkin
Spoon remaining pumpkin into airtight container. Refrigerate up to 5 days, then use to prepare your favourite recipe, such as pumpkin muffins or bread. Or, freeze the leftover pumpkin for up to 3 months before using as desired.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Fat 18 g
Saturated fat 11 g
55 %
Cholesterol 85 mg
Sodium 200 mg
8 %
Carbohydrate 31 g
Fibre 2 g
Sugars 17 g
Protein 5 g
Vitamin A
100 %
Vitamin C
2 %
Calcium
2 %
Iron
10 %
Servings
24 servings, 1 bar (81 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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