These Pumpkin Cheesecake Crunch Bars are the perfect combination of creamy cheesecake and crunchy topping. A MUST HAVE recipe for fall.
It’s time! It’s THAT time!! Pumpkin Cheesecake Crunch Bars TIME!!!
Pumpkin, pumpkin everywhere… pumpkin muffins, pumpkin lattes, pumpkin cakes and cookies and pies, Oh MY!!!!
As the Queen of Halloween (I have the official T-Shirt, so it MUST be true), October is, by far, my favorite month of the year. Everything is black and orange, smoldering with witches brew and eye of toad and the energy in the air is rich, vibrant and smells like fake blood, body part props and mask latex.
Um… huh? … oh, sorry.. that last part must just be my house. #yardhauntbuilder
My garage aside, the smell in the world is deliciously heavy with pumpkin and spices and everything that is perfect about fall. And with the coming of October, starts my husband’s
demands… err.. subtle reminders that his birthday is coming up and he is already putting in the request for his favorite dessert. Mike is one of those rare beings who doesn’t like frosting… I know, I know… but I married him knowing this. Now, because he doesn’t like frosting (it’s painful to keep typing that) he really is not a fan of birthday cakes, cupcakes, whoopie pies or any variation of any of the above. What he does like … and by like I mean OBSESSIVELY LOVES… is my Pumpkin Crunch Cake. Loves, loves, loves it and I have to say, I do too and so does everyone else in my family. It has replaced traditional pumpkin pie at Thanksgiving and has replaced a frosted cake for Mike’s birthday. It’s become our family tradition and there has never been any deviation from this pre-approved plan.
I was told this new Pumpkin Cheesecake Crunch Bars recipe idea would not be good. I was told this is a recipe he will not like and why would I make this if he already knows he will not even try it. I was told this will be bad and I might as well plan on taking the entire pan to work for my girlfriends because he will not even try it. Not one bite!
WRONG.. WRONG.. WRONG!!!!!!!!!!!!!!!
Let me summarize this recipe idea in three words.
Pumpkin. Cheesecake. Crunch.
BOOM!!!!!!!!!! Pumpkin Cheesecake Crunch Bars!!!!
The only thing better than traditional cheesecake is PUMPKIN CHEESECAKE. Then I took my favorite part of Pumpkin Crunch Cake and added it on top of the already perfect PUMPKIN CHEESECAKE.
This now makes this the most perfect dessert times infinity.
No.. really… I ran the numbers. Infinity!!!
The cheesecake is rich and creamy and that topping!! The topping is crunchy and crumbly, the perfect contrast to the velvety smoothness of the spiced cheesecake. Plus since you are making dessert bars, you don’t need to fight with the spring form pan and that is always a good thing.
Bottom line, this dessert is the perfect combination of everything that is right in this world.
Is that over-selling the recipe??
I didn’t think so, besides, when I took them into work, the entire pan of Pumpkin Cheesecake Crunch Bars was gone in under two hours. Apparently, they are also really good with morning coffee.
And Mike? Did he stand his ground and turn his back on this delicious little dessert? Did he refuse to even look in its direction, casting aside even a forkful of it?
Ahhh … no.
It’s now his new birthday ‘cake’ request.
Please leave me a comment and let me know what you think… or just say Hi! I love hearing from you!!
Pumpkin Cheesecake Crunch Bars
- 25 Chocolate sandwich cookies .. I like chocolate / chocolate
- 3 tbl butter , melted
- 2 8- oz packages cream cheese , room temperature
- 1 cup sugar
- 1 cup canned pumpkin puree
- 3 large eggs , room temperature
- 1 1/2 tsp vanilla extract
- 3 tbl all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 teaspoon salt
- 1 box yellow cake mix
- 8 tbl cold butter
- 1 cup pecans , chopped
- Preheat oven to 350 degrees. Line a 9 x 9 cooking pan with parchment paper so that the paper hangs over the sides of the pan
- Add cookies to a small food processor and pulse until processed into crumbs. Add in the butter and pulse to combine. Press evenly into the bottom of your pan
- In a large mixing bowl, beat the cream cheese and sugar together until light and creamy
- Mix in pumpkin and then eggs, one at a time and then the flour and spices until all are incorporated.
- Pour your cheesecake mixture into your pan on top of your crust.
- In another mixing bowl, add in the cake mix, chopped pecans and the cold stick of butter. Using an electric mixer, mix the two together. This will take a few minutes to break down the cold butter but you will end up with a mixture resembling course sugar.
- Sprinkle cake mixture on top of cheesecake filling. Use anywhere from half the mixture to the entire amount
- Bake for 45-50 minutes
- Remove from oven and cool completely (overnight is best)