A delightful twist on classic pumpkin cheesecake bars, featuring a buttery crumble topping and a creamy pumpkin cheesecake filling.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Greasing the dish ensures the bars don't stick and are easy to remove.
In a mixing bowl, combine the flour, granulated sugar, and melted butter for the crust until crumbly.
Use your hands to mix for a more even crumb texture.
Press the crust mixture evenly into the prepared baking dish and bake for 10 minutes.
Pre-baking the crust helps it hold up better under the filling.
In another bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition.
Ensure the cream cheese is softened to avoid lumps.
Mix in the pumpkin puree, pumpkin pie spice, and evaporated milk until fully combined.
Scrape down the sides of the bowl to ensure even mixing.
Pour the filling over the pre-baked crust.
Spread the filling evenly for a uniform layer.
For the topping, mix the flour, brown sugar, cinnamon, and butter until crumbly.
Chill the topping mixture briefly for a firmer crumble.
Sprinkle the topping evenly over the filling.
Distribute the topping evenly to ensure every bite has a bit of crunch.
Bake in the preheated oven for 45 minutes or until the top is golden and the filling is set.
Check doneness by gently shaking the dish; the center should jiggle slightly.
Cool the bars at room temperature for 1 hour, then refrigerate for at least 2 hours before cutting into squares.
Chilling the bars helps them set and makes cutting easier.
Serve the bars chilled and enjoy!
Garnish with whipped cream or a sprinkle of cinnamon for extra flair.
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