I adore Trader Joes. Especially his cookies 🙂
I usually try to limit buying one packaged cookie per visit… besides I am a baker! I love the Cinnamon Cat Cookies and recently discovered the make the perfect cinnamon crust for bars and pies.
These Pumpkin Cheesecake Streusel Bars would make a great addition to Thanksgiving- full of spice and lots of texture and crunch with the creamy cheesecake filling and crunchy pecan streusel topping.
Pumpkin Cheesecake Streusel Bars with Cinnamon Cookie Crust
1 cup cinnamon cookies, very finely crushed (I used Trader Joe’s Cat Cookies)
1/4 cup unsalted butter, softened
1 cup cooked pumpkin
1/4 cup sugar
1 (3-ounce) package cream cheese, softened
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/2 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/4 cup chopped pecans, (I used my candied pecans)
1 teaspoon pumpkin pie spice
1/4 cup cold butter, cut into chunks
1. Heat oven to 350°F. Line 9-inch square baking pan with aluminum foil, extending over edges. Set aside.
2. Finely crush cinnamon cookies in a food processor or by hand. Put cookie crumbs in a small bowl & cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press onto bottom of prepared pan. Bake 15 to 18 minutes or until edges are lightly browned.
3. Combine all filling ingredients except egg in medium bowl. Beat at medium speed until well mixed. Add egg; continue beating until well mixed. Spread mixture over hot, partially baked crust.
4. Combine all streusel ingredients except butter in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle mixture over filling. Bake 30 to 35 minutes or until topping is set.
Previous post: Mexican Chopped Salad with Agave Lime Dressing