Pumpkin Cream Cheese Streusel Bars

I made these bars for today's (early) Neighbor to Neighbor Thanksgiving dinner and they were yummy, reminiscent of pumpkin cheesecake but much easier to prepare. The recipe called for Pumpkin Pie Mix (pumpkin with added sugar and spices) but since I use homemade pumpkin puree, I have included the conversion method at the end of the recipe. 

Pumpkin Cream Cheese Streusel Bars   Yield: 13 x 9-inch pan 

1 3/4 cups  all-purpose flour

1 cup  quick or old-fashioned oats

3/4 cup  packed brown sugar

1/2 cup (1 stick) butter, melted

1 pkg. (8 oz.)  cream cheese, softened

1/2 cup  granulated sugar

3 tablespoons cornstarch

1 teaspoon pumpkin pie spice

2 large eggs

1 can (30 oz.) Pumpkin Pie Mix•
Chopped walnuts, optional -- I had about 1/2 cup that I added to the top before baking

Whipped cream, optional

1. Preheat oven to 350° F. Spray or grease a 13 x 9-inch baking pan.
2. Combine flour, oats and brown sugar in large bowl. 
   
3. Stir in butter until moistened. 
   
4. Reserve 3/4 to 1 cup mixture for topping. Press remaining oat mixture onto bottom of prepared pan. 
   
5. Beat cream cheese, granulated sugar, cornstarch and pumpkin pie spice in large mixer bowl until smooth. 
   
6. Beat in eggs. 
   
7. Beat in pumpkin pie mix. 
8. Pour over crust in pan. 
   
9. Sprinkle with reserved oat mixture + I added a few chopped walnuts, too.
   
10. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. 
11. Cool completely in pan on wire rack. 
    
12. Refrigerate for 1 to 2 hours.
13. Serve with whipped topping , if desired.
    

*To substitute one 15 oz. can of plain pumpkin (or equivalent of homemade puree) for one 15 oz. can of Pumpkin Pie Mix, add 3/4 cup of sugar (I used brown sugar) + 1-1/2 teaspoons pumpkin pie spice to the puree. 

Recipe without photos . . .

Pumpkin Cream Cheese Streusel Bars   Yield: 13 x 9-inch pan 

1 3/4 cups  all-purpose flour

1 cup  quick or old-fashioned oats

3/4 cup  packed brown sugar

1/2 cup (1 stick) butter, melted

1 pkg. (8 oz.)  cream cheese, softened

1/2 cup  granulated sugar

3 tablespoons cornstarch

1 teaspoon pumpkin pie spice

2 large eggs

1 can (30 oz.) Pumpkin Pie Mix•
Chopped walnuts, optional -- I had about 1/2 cup that I added to the top before baking

Whipped cream, optional

1. Preheat oven to 350° F. Spray or grease a 13 x 9-inch baking pan.
2. Combine flour, oats and brown sugar in large bowl. 
3. Stir in butter until moistened. 
4. Reserve 3/4 to 1 cup mixture for topping. Press remaining oat mixture onto bottom of prepared pan. 
5. Beat cream cheese, granulated sugar, cornstarch and pumpkin pie spice in large mixer bowl until smooth. 
6. Beat in eggs. 
7. Beat in pumpkin pie mix. 
8. Pour over crust in pan. 
9. Sprinkle with reserved oat mixture + I added a few chopped walnuts, too.
10. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. 
11. Cool completely in pan on wire rack. 
12. Refrigerate for 1 to 2 hours.
13. Serve with whipped topping , if desired.

*To substitute one 15 oz. can of plain pumpkin (or equivalent of homemade puree) for one 15 oz. can of Pumpkin Pie Mix, add 3/4 cup of sugar (I used brown sugar) + 1-1/2 teaspoons pumpkin pie spice to the puree.