Blonde brownie crust layered with vanilla cheesecake, spiced pumpkin pie, and pecan streusel.
For the past couple of weeks, I have been thinking about using blonde brownies as a crust. Blondies are pretty neutrally flavored and can go with just about anything. I was really undecided about what to make until I discovered some leftover pumpkin kicking around in my fridge. Fall spiced pumpkin and brown sugar brownies sounded like a good start for a bar cookie. From there, I just added a little cheesecake filling and some toasted pecan streusel. The bars almost made themselves.
This recipe calls for pumpkin spice mix. If you don’t have this in your pantry, simply make your own! Mix together 2 tbsp cinnamon, 1/3 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice, and 1/8 tsp ground cloves.
Pumpkin Cheesecake Brownie Bars
Ingredients
Blonde Brownie Crust
- 1/4 cup butter
- 1 cup dark brown sugar
- 1 egg
- 1/2 tsp vanilla
- 3/4 cup self rising flour
Cheesecake Filling
- 8 oz cream cheese
- 2 1/2 ounces sugar 1/3 cup
- 1 egg
- 1/4 cup cream
- 1/2 tsp vanilla
Pumpkin Filling
- 1 cup pumpkin puree
- 1 egg
- 1/3 cup cream
- 1/4 cup sugar
- 1/4 cup dark brown sugar
- 1 1/2 tsp pumpkin spice
- 1/2 tsp vanilla
- 1/4 tsp salt
Pecan Streusel
- 1/4 cup pecans
- 1/4 cup brown sugar
- 2/3 cup flour
- 1/4 cup butter
- 1 tsp pumpkin spice
- 1/8 tsp salt
Instructions
Blonde Brownie Crust
- Preheat oven to 350 degrees. Spray and line a 10×12 baking pan with parchment. Cream together the butter and sugar. Mix in the egg and vanilla. Mix in the flour. Pour into the pan and smooth into the corners. Bake for 10 minutes. Remove from the oven and cool for 10-15 minutes. Make the rest of the layers while crust is baking and cooling.
Cheesecake Filling
- Cream together sugar and cream cheese. Add all other ingredients and mix until smooth. Pour over brownie crust.
Pumpkin Filling
- Mix ingredients together and gently spoon on top of the cheesecake filling.
Pecan Streusel
- Toast the pecans for 8 minutes in a 350 degree oven. Cool and place in a food processor. Add flour, sugar, salt and spice. Chop the pecans into small chunks. Add the butter to the mixture and process until the butter is incorporated. Crumble over the pumpkin layer. Bake the bars for 55 minutes or until filling has set and streusel has browned. Cool and refrigerate before slicing. Using the parchment remove the bars from the pan. Trim off the edges if desired. Cut into 16 squares and serve.
