Pumpkin Cheesecake Gingersnap Streusel Bars

Pumpkin Cheesecake Gingersnap Streusel Bars

Irresistibly delicious pumpkin and spice cheese cake bars with a gingersnap crust and rolled oat streusel/crumble topping!

ingredients

For the gingersnap crust:

• 1 1/4 cups gingersnap cookie crumbs (gluten-free for gluten-free)
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted

For the pumpkin cheesecake:

• 8 ounces cream cheese, room temperature
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

For the streusel topping:

• 1/4 cup unsalted butter, cold
• 1/4 cup flour (rice flour for gluten-free)
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 3/4 cups old fashioned rolled oats

directions

For the gingersnap crust:

1. Mix everything, press into the bottom of an 8×8 inch baking pan and bake in a preheated 350F/180C oven until lightly golden brown, about 12-14 minutes.

For the pumpkin cheesecake:

2. Beat the cream cheese until smooth, beat in the sugar, followed by the egg, vanilla extract, pumpkin puree and the spices.
3. Pour the mixture on top of the baked crust.

For the streusel topping:

4. Cut the butter into the flour (I like to pulse them in a food processor to do this easily) and mix in the remaining ingredients before grabbing handfuls and squeezing lightly and crumbling in your hands over the cheesecake layer.
5. Bake in a preheated 350F/180C oven unit the cheesecake layer has set, about 20-25 minutes. (If the crumbs start to brown, loosely cover the pan in foil.)
6. Let cool and chill in the fridge as desired.

Nutrition Facts: Calories 318, Fat 20.3g (Saturated 12.2g, Trans 0), Cholesterol 57mg, Sodium 255mg, Carbs 29.7g (Fiber 2.2g, Sugars 13.4g), Protein 4.2g

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