Made with our Cinnamon Sugar Butter Spread, the struesel mixture doubles as both crust and topping in this layered pumpkin cheesecake dessert bar.
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1 (6.5-ounce) container (1 cup) Land O Lakes® Cinnamon Sugar Butter Spread
1 cup all-purpose flour
1 cup firmly packed brown sugar
1 cup uncooked oats
1 cup finely chopped pecans
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
4 large Land O Lakes® Eggs
1 (15-ounce) can pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
Heat oven to 350°F. Combine butter, flour, sugar, oats and pecans in bowl; mix until coarse crumb forms. Scoop 3 1/3 cups streusel mixture into 13x9-inch pan. Reserve remaining struesel mixture. Bake 8 minutes or until crust is set.
Combine cream cheese, sugar, salt, vanilla and eggs in large bowl. Divide batter in half; pour one half (about 3 cups) over baked crust. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cinnamon. Mix until just combined. Gently pour into pan over cream cheese mixture. Spread into even layer, being careful not to swirl mixtures.
Bake 25 minutes. Remove from oven; top with remaining streusel mixture. Return to oven; bake 25 minutes or until edges 2 inches from pan are set. Center will be slightly jiggly. Remove from oven. Cool 1 hour. Refrigerate at least 3 hours.
Celebrate the fullness of autumn bounty with some irresistible desserts. Warm spices like cinnamon and ginger combined with traditional fruits and vegetables creates cakes, pies and bars that are deliciously fall.