Pumpkin Butterscotch Cheesecake Bars
Remember when Hubby and I went to Canada a few weeks ago? It was a GREAT trip. We had so much fun hanging out with our friends and their baby. We ate a lot of great food, drank quite a few cocktails, and played more than our fair share of Settlers. (Yes, we’re nerds).
Since we rented a cute little house, we were able to cook our meals at home. I love renting a house for vacations. It just makes things so much easier. Obviously, I couldn’t spend 5 days in a house with a HUGE kitchen without baking something. So I searched for a recipe ahead of time that would be easy to whip up in a strange kitchen.
I brought the ingredients from home and these pumpkin butterscotch cheesecake bars came together in no time. Pumpkin and butterscotch make such a perfect pair. I definitely recommend trying this recipe before pumpkin desserts disappear from kitchens across the country.
One Year Ago: Acorn Squash Stuffed with Autumn Fruit Compote and Lime Cilantro Sweet Potatoes with Black Beans
Two Years Ago: Rocky Roast Squares
Four Years Ago: Gnocchi with Shrimp, Asparagus, and Pest and Oreo Truffles
Pumpkin Butterscotch Cheesecake Bars
Yield: 24 bars
Ingredients:
2 cups flour
1/2 + 1/4 cup sugar
3/4 cup of dark brown sugar, packed
3/4 cup cold butter
11/2 cup quick cooking oats
3/4 cup pecans, toasted and finely chopped
1 8 oz package of cream cheese
1 can (15 oz) pumpkin puree
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground allspice
pinch of cloves
1 tsp vanilla
1 cup butterscotch chips
Directions:
Heat oven to 350 degrees F. Line a 13×9 pan with parchment paper.
In a bowl mix flour, 1/2 cup sugar, brown sugar; cut butter into mixture with a pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans. Remove 3/4 cup of mixture and add in butterscotch chips. Set aside and reserve for topping. Press remaining mixture into bottom of parchment lined pan. Bake for 15 minutes.
Combine cream cheese and pumpkin; add remaining sugar, cinnamon, ginger, all spice, cloves and vanilla and mix until well blended. Pour over crust and bake for 15 minutes. Sprinkle reserved oat crumb mixture and continue to bake for another 15 minutes.
Cool in pan for 10 minutes and then transfer to a cooling rack. Let cool completely before storing. Cut into 2×2 squares and serve.
Recipe as seen on Bakers Royale
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I can’t barely bake so the idea of finding a creative way to use leftovers astounds me. This looks AWESOME!
Gorgeous truffles!
I love red velvet… these look amazing.
I’ll have to remember this… I often have leftover cake too. They looks so pretty!
This is a very good recipe…thanks and happy new year, ciao Flavia
These are so pretty! Great for valentine’s day:)
These look so wonderful! Love the vibrant red!
These look so good. Wonderful idea.
Okay this is just hilarious! My grandma purchased a frozen Cheesecake Factory Red Velvet Cheesecake for Christmas. I took the remaining pieces home to make into balls, which we served at my new years eve party. SO good!
Amazing as usual! I tagged you on my blog to answer some questions:
http://bigmamashomekitchen.blogspot.com/2011/01/my-weekday-morning-routineand-ive-been.html
Have a great day! Rhondi
you are a genius! Such a great idea to use leftover and maintain portion control.
oh they look so yummi!!!
xoxo from rome
K.
http://kcomekarolina.blogspot.com/
Such a good idea, these look so good! I love the red velvet and cheesecake combo. You’re blog is awesome 🙂
Wow, these are so beautiful! Best way to use leftovers EVER! And who knew you could do so much with red velvet!
Sues
It’s not over-indulging because you’re able to stop at one. I would probably have eaten half a dozen of them, they look so good! What a great way to jazz up ‘leftovers’!
What a FANTASTIC idea!!!! These look beyond amazing!!
I remember the post about that cake. I really want to make it some day! The idea of turning some leftovers into truffles is pure genius! 😀
ooh, what a creative way to deal with the cake 🙂
I’m picky about what I bring in to work too. It bugs me when people bring in things that are clearly gnawed on, you know? This is the perfect way to reportion leftover cake into easily sharable treats.
Wives always know best! LOL
Glad you made him “eat” his words, so to speak. The truffles are so adorable and perfect for Valentine’s Day.
They’re adorable!!! They’d make a perfect Valentine treat too!!
So…. Don’t mean to appear ignorant, but some of us have NOT made cake balls from left over cake, please be more specific in your discourse, please.
ummm this cake failed. We followed the recipe to the t and it deflated and tasted bad. This recipe was extremely watery and gross and soggy. It fell apart quickly. Thanks!