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Nutrition Facts
Serving Size 100 g
(Approx. 12 Servings)
Amount Per Serving
Calories 350 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 13 g 65%
Trans Fat 0.5 g
Cholesterol 65 mg 22%
Sodium 360 mg 15%
Total Carbohydrate 32 g 11%
Dietary Fiber 2 g 8%
Sugars 16 g
Protein 6 g
Vitamin A 15% Iron 20%
Vitamin C 6% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cheesecake Bars with Pumpkin Streusel Crust
Prep Time
25 minutes
Cook Time
1 hour
Total Time
1 h 25 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

16 Oz cream cheese, room temperature
1/2 cup(s) sour cream
1/2 cup(s) light brown sugar
1 Tsp Nielsen Massey Vanilla Bean Paste
1/2 Tsp kosher salt
3 large eggs, 2 whole eggs plus 1 egg yolk
1 1/2 cup(s) H-E-B Select Ingredients Pumpkin Spice Baking Mix
4 Oz unsalted butter, cut into small cubes and kept cold
1/2 cup(s) instant oatmeal
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Instructions

1
In a stand mixer combine cream cheese, sour cream, sugar, vanilla bean paste and salt. Mix on medium-low speed until creamy and smooth.
2
While mixer is still running, add one egg and allow to blend completely with batter.
3
Add second egg and egg yolk, and mix on medium speed until creamy and smooth. Refrigerate batter while making crust.
4
Preheat oven to 325°F.
5
Make a water bath by filling a shallow baking dish with hot water then place on the lowest oven rack.
6
Make crust by combining pumpkin baking mix, cubed butter and oats in a food processor and pulsing until dough just holds together when pinched with your fingers (add 1 tablespoon of cold water at a time if dough is too dry).
7
Grease an 8 x 8-inch or similar sized baking dish and press crust evenly to cover bottom of pan.
8
Pour cheesecake batter on top of crust and spread evenly.
9
Bake on rack above water bath 45 to 60 minutes or until cheesecake is set in center.
10
Set on stove top until cooled then refrigerate at least 2 hours before serving.

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