So. These bars. They’re delicious. Remember a few weeks ago when I made homemade pumpkin butter? That was for this recipe. I spotted these on the cover of this Fall Baking magazine (those get me every time) and made them right away. These are casual enough for a fun plate of goodies to share with neighbors, and special enough to serve after Thanksgiving dinner. I love versatile recipes like that. These start with a buttery cookie crust that will be both the bottom of the bars, and also the streusel topping.
Once it’s mixed up, you’ll reserve a portion for the topping and then press the rest into the pan and pre-bake it.
While the crust is baking, prepare your filling. A creamy cheesecake layer is poured on
and then dolloped with pumpkin butter. You can buy a jar of pumpkin butter, or whip up a batch of this super quick and easy homemade one.
Use a knife to swirl it in and don’t worry if it doesn’t look like a beautiful art piece; it’s going to get covered with cookie-streusel anyway.
When it’s all layered up, go ahead and pop that beautiful pan back in the oven.
You’ll want to let them cool to room temperature and then you can slice them, or chill them for later.
The best thing about cheesecake desserts is that you can make them early and keep them in the fridge overnight. You can serve these chilled or at room temp (but not gonna lie, I even sneaked one warm and it was pretty dang good.)
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