Description
A golden harvest dream with every bite—a whisper of autumn on a buttery pretzel crust, topped with spiced pumpkin cheesecake and a sweet, crunchy streusel.
Ingredients
Scale
For the Crust:
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 3 tbsp granulated sugar
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup cold butter, cubed
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- Mix crushed pretzels, melted butter, and granulated sugar. Press firmly into the pan to form the crust. Bake for 10 minutes, then let cool slightly.
- In a bowl, beat cream cheese until smooth. Add pumpkin, brown sugar, eggs, vanilla, pumpkin pie spice, and salt. Mix until well combined. Pour over the pretzel crust.
- In a separate bowl, combine flour, oats, and cold cubed butter. Use your fingers to mix until crumbly. Sprinkle over the pumpkin layer.
- Bake for 30-35 minutes, or until the center is set. Let cool completely, then refrigerate for at least 2 hours before slicing into bars.
Notes
You can customize the seasonings to taste.