The leaves are falling, and it’s getting chillier when I ride my bike to work. It’s officially fall now. And with fall comes pumpkin season!!! I love pumpkins, and the moment they appear on farmers markets or in the supermarket, I can’t think of anything else but eating pumpkin. No matter if it’s pumpkin soup with a hint of cinnamon (my mum’s secret ingredient), roasted pumpkin with cumin and turmeric, or a warming pumpkin spiced oatmeal in the morning.
But I have never been a huge fan of pumpkin pie. I somehow don’t like the texture. But, there are so many other wonderful recipes …
… like this one for pumpkin cheesecake bars with pecan oat streusel.
I like the combination of the creamy filling and the crunchy pecan oat streusel. And a pinch of cinnamon gives it that much-loved pumpkin fall flavor.
If you can, I suggest you make pumpkin puree instead of using store-bought puree. It’s so easy, and you’ll know for sure that there are no additives or artificial flavors. Just cut a pumpkin (I used Hokkaido, not sure if you could use other types as well) in 2x2cm cubes and steam in a little bit of water for about 20 minutes until they are soft. Then puree it in a blender or food processor. Done! You can store the puree in the fridge for about five days. Or add any leftovers to your oatmeal or make a pumpkin spiced latte.
This cake seriously makes me want to bundle up and talk a walk through the beautiful fall scenery … what do you love about fall and pumpkin season?
If you are a cheesecake lover, check out this white chocolate cheesecake with raspberry compote.
Love,
Marion
Pumpkin cheesecake bars with pecan oat streusel
A great alternative to the famous pumpkin pie. Creamy cheesecake filling and crunchy streusel - perfect combination. Recipe inspired by <a href='http://zimtkeksundapfeltarte.com/'>zimtkeks und apfeltarte</a>
Ingredients
- For the streusel
- 150g chopped pecans
- 280g whole-grain spelt flour
- 200g oats
- 120g raw brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 250g warm butter
- For the filling
- 400g homemade pumpkin puree
- 800g cream cheese
- 150g raw cane sugar
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 2 eggs
Directions
- Step 1 Preheat the oven to 200°C and grease a 25x45cm pan.
- Step 2 In a large bowl, mix pecans, flour, oats, sugar, cinnamon, and baking powder.
- Step 3 Add the butter and mix either with your stand mixer (use the paddle attachment) or your hands. It should be a crumbly texture that holds together when you rub it between your fingers.
- Step 4 Press half of the mixture into the pan and bake for 10 minutes.
- Step 5 Remove from the oven and let cool for about 15 minutes.
- Step 6 Whisk together the pumpkin puree, cream cheese, sugar, cinnamon, nutmeg and the eggs.
- Step 7 Spread the filling on top of the pre-baked dough and sprinkle the remaining dough on top.
- Step 8 Bake for 30-35 minutes in the lower half of the oven.
- Step 9 Remove from the oven and let cool completely before removing it from the pan.
This is one of the best cheesecakes I ever had – absolutely love it!
And its bright orange color enlightens grey autumn days 😉
– Michaela
ohhh thank you! i’m glad you liked it!