Pumpkin Cheesecake Streusel Bars

Name: Pumpkin Cheesecake Streusel Bars
Total time: 195
Yield: 24
Ingredients: 2 cups all-purpose flour; 1 cup blanched almond flour; 1 cup brown sugar; 1 teaspoon baking powder; 0.25 teaspoon salt; 1 pinch ground cinnamon, or to taste; 1 cup butter, cubed; 1 egg; 1 (15 ounce) can pumpkin puree; 1 (8 ounce) package cream cheese, softened; 1 teaspoon vanilla extract; 2 eggs; 1 teaspoon all-purpose flour; 1 pinch ground cinnamon, or to taste

Recipe by kitchgirl from allrecipes.com

Dessert 3 Hr. 15 Mins.

Ingredients

24 servings

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2 cups all-purpose flour
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1 cup blanched almond flour
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1 cup brown sugar
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1 teaspoon baking powder
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0.25 teaspoon salt
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1 pinch ground cinnamon, or to taste
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1 cup butter, cubed

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1 egg
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1 (15 ounce) can pumpkin puree
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1 (8 ounce) package cream cheese, softened
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1 teaspoon vanilla extract
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2 eggs
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1 teaspoon all-purpose flour
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1 pinch ground cinnamon, or to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x12-inch baking pan.
Mix flour, almond flour, brown sugar, baking powder, salt, and cinnamon together in a large bowl. Add butter and mix until combined. Stir in egg until a dough forms. Press 1/2 the dough into the bottom and up the edges of the prepared pan, reserving remaining dough for streusel.
Beat pumpkin and cream cheese using an electric mixer in a separate bowl until well combined. Add eggs and vanilla extract; mix until combined. Pour mixture over crust.
Bake in the preheated oven until set and golden, about 15 minutes.
Meanwhile, combine reserved dough with flour and cinnamon in a bowl and mix until crumbly. Reduce oven temperature to 350 degrees F (175 degrees C). Remove bars from the oven and sprinkle topping over pumpkin filling.
Bake until a toothpick inserted into the center of the pan comes out clean, 30 to 40 minutes. Remove from the oven and let cool at least 15 minutes before transferring to a refrigerator to chill for at least 2 hours. Cut into bars and serve.