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Pumpkin Crumble Cheesecake Bars

Ingredients

  • CRUST
  • 1 1/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup Robin Hood Oats
  • 1/2 cup brown sugar, packed
  • 1/2 tsp baking powder
  • 1/2 cup butter, melted
  • FILLING
  • 1 package cream cheese, softened
  • 1 can Eagle Brand® Sweetened Condensed Milk
  • 2 cups E.D. SMITH® Pure Pumpkin
  • 2 eggs
  • 1 1/2 tsp Club House® Pumpkin Pie Spice
  • CRUMBLE TOPPING
  • 1 cup brown sugar
  • 1 cup chopped nuts
  • 1/4 cup Robin Hood Original All Purpose Flour
  • 1 tsp Club House Pumpkin Pie Spice
  • 1/4 cup butter

Directions

  1. Preheat oven to 350°F (180°C). Line a 9″ x 13″ (3.5 L) baking pan with parchment paper.
  2. CRUST: Combine ingredients and press into prepared pan. Bake 10 minutes
  3. FILLING: Beat cream cheese until fluffy. Add remaining ingredients and beat until combined. Pour over crust
  4. CRUMBLE: Combine first 4 ingredients in bowl. Cut in butter until mixture resembles coarse meal. Drop over filling.
  5. Bake in preheated oven 30-35 minutes or until set.
  6. Cool and refrigerate at least 6 hours or overnight.
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Pumpkin Crumble Cheesecake Bars

Ingredients

  • CRUST
  • 1 1/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup Robin Hood Oats
  • 1/2 cup brown sugar, packed
  • 1/2 tsp baking powder
  • 1/2 cup butter, melted
  • FILLING
  • 1 package cream cheese, softened
  • 1 can Eagle Brand® Sweetened Condensed Milk
  • 2 cups E.D. SMITH® Pure Pumpkin
  • 2 eggs
  • 1 1/2 tsp Club House® Pumpkin Pie Spice
  • CRUMBLE TOPPING
  • 1 cup brown sugar
  • 1 cup chopped nuts
  • 1/4 cup Robin Hood Original All Purpose Flour
  • 1 tsp Club House Pumpkin Pie Spice
  • 1/4 cup butter

Directions

  1. Preheat oven to 350°F (180°C). Line a 9″ x 13″ (3.5 L) baking pan with parchment paper.
  2. CRUST: Combine ingredients and press into prepared pan. Bake 10 minutes
  3. FILLING: Beat cream cheese until fluffy. Add remaining ingredients and beat until combined. Pour over crust
  4. CRUMBLE: Combine first 4 ingredients in bowl. Cut in butter until mixture resembles coarse meal. Drop over filling.
  5. Bake in preheated oven 30-35 minutes or until set.
  6. Cool and refrigerate at least 6 hours or overnight.