Ingredients:
Crust:
- 2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 1 cup butter, softened
- 1 teaspoon baking soda
- ¼ teaspoon salt
Pumpkin Cheesecake Filling:
- 2 (8 ounce) packages cream cheese, softened
- 1 cup pumpkin puree
- ⅔ cup white sugar
- 2 large eggs eggs
- 1 ½ teaspoons vanilla extract
- ½ teaspoon pumpkin pie spice
Streusel:
- 1 cup chopped walnuts
Directions:
- Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
- Step 2: Line with aluminium foil an 11×15-inch baking pan.
- Step 3: In a small mixing bowl, add the flour and sugar. Whisk until well mixed.
- Step 4: Add the butter and mix using 2 forks until crumbly.
- Step 5: Add about 2/3 of the mixture into the lined baking pan and press it on the bottom.
- Step 6: Place it inside the preheated oven and bake for 15 minutes or until the colour turns brown.
- Step 7: Remove from the oven and let it sit at room temperature for at least 10 minutes to cool.
- Step 8: In a medium mixing bowl, add the pumpkin puree, white sugar, and cream cheese. Beat using an electric mixer until well mixed and smooth.
- Step 9: Add eggs gradually and beat every addition.
- Step 10: Add the pumpkin pie spice and vanilla. Stir until well mixed.
- Step 11: Transfer the filling mixture over the warm crust.
- Step 12: In a small mixing bowl, add the walnuts and the rest of the crust mixture. Stir until well mixed.
- Step 13: Sprinkle the streusel on top of the filling.
- Step 14: Place it inside the oven and bake for 40 to 45 minutes or until done.
- Step 15: Remove from the oven and place it inside the fridge for 2 hours or until firm.
- Step 16: Slice into small bars. Serve and enjoy!
