These scrumptious Pumpkin and Pecan Cheesecake Bars are a delicious dessert perfectly spiced and sweetened and great for Thanksgiving or Christmas! A yummy alternative to pumpkin pie!
Whenever fall comes around I cannot help but look for new recipes for a pumpkin that I can try and make for my family!
I’ve been wanting to create a pumpkin cheesecake-type dessert for fall for a long time but I never got to do it. I am so glad this year, I finally made this delicious and truly heavenly pumpkin recipe.
Like many of my recipes, I don’t just make any plain dessert but I love to incorporate certain elements to make it unforgettable and truly remarkable.
I do that by adding spices, different types of sugars, some flavor essence or extract, or a combo of the same and by incorporating some textures in there too. That way it’s not just your usual dessert but something that’s TRULY a delight to one’s tastebuds!
In this case, I’ve added spices to both the filling and the topping. There are nuts for the texture and crunch. The addition of Vanilla extract for a delicious aroma and flavor makes a difference in the outcome too.
A combination of all the above make this Pumpkin and Pecan Cheesecake Bars absolutely scrumptious! I promise you won’t stop with just one bar!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
WHAT ARE THE INGREDIENTS FOR PUMPKIN AND PECAN CHEESECAKE BARS?
FOR THE CRUST
- 3/4 cup Butter (about 1 1/2 stick butter)
- 1/2 cup Sugar
- 1 1/2 cups all-purpose Flour
FOR THE CHEESECAKE FILLING
- 16 oz Cream Cheese, use only the full-fat variety
- 3 large Eggs, room temperature
- 1 1/4 cups Brown Sugar
- 15 oz canned Pumpkin Puree
- 2 teaspoon Vanilla extract, use pure if possible
- 2 teaspoons Pumpkin Spice
FOR THE TOPPING
- 1 cup Pecans, coarsely chopped
- 2 Tablespoons Butter, softened
- 3 Tablespoons Brown Sugar
- 2 Tablespoons Flour
- 1/2 teaspoon ground Cinnamon
HOW TO MAKE PUMPKIN AND PECAN CHEESECAKE BARS?
Preheat the oven to 350 F. Line a 9×13 baking pan or baking tin with parchment paper or grease with butter.
FOR THE CRUST
Using an electric mixer or handheld mixer, cream together the butter and sugar until light and fluffy. Add the flour and mix well. You may also use a food processor, if you have one, to combine all the ingredients. Press the crust onto the bottom of the prepared baking dish. Set aside.
FOR THE CHEESECAKE FILLING
Using an electric mixer or handheld mixer, beat the cream cheese until smooth and no more lumps appear. Add the eggs, one at a time, beating after each addition. Add the rest of the ingredients and slowly mix until they come together. Do not overbeat at this point.
Pour the cheesecake filling over the crust. Spread evenly with a spatula. Set aside.
FOR THE TOPPING
Using your hands, rub together all the topping ingredients until you form a crumble mix. Scatter all over the cheesecake filling.
Bake in the preheated oven for about 50-60 minutes or until the filling is firm. Cool completely then refrigerate before cutting into bars. Makes about 20 bars.
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PUMPKIN and PECAN CHEESECAKE BARS
Ingredients
FOR THE CRUST
- ¾ cup Butter, about 1 1/2 stick butter
- ½ cup Sugar, white granulated
- 1 ½ cups All-purpose Flour
FOR THE CHEESECAKE FILLING
- 1 ¼ cups Brown Sugar
- 3 large Eggs, room temperature
- 15 oz canned Pumpkin Puree
- 16 oz or 2 (8 oz) block of Cream Cheese, use only the full-fat variety, softened before using
- 2 tsp Vanilla extract, use pure if possible
- 2 tsp Pumpkin Spice
FOR THE TOPPING
- 1 cups Pecans, coarsely chopped
- 2 Tbsp Butter softened
- 3 Tbsp Brown Sugar
- 2 Tbsp all-purpose Flour
- ½ tsp ground Cinnamon
Instructions
- Preheat the oven to 350 F. Line a 9×13 baking pan or baking tin with parchment paper or grease with butter.
FOR THE CRUST
- Using an electric mixer or handheld mixer, cream together the butter and sugar until light and fluffy. Add the flour and mix well. You may also use a food processor, if you have that, to combine all the ingredients. Press the crust onto the bottom of the prepared baking dish. Set aside.
FOR THE CHEESECAKE FILLING
- Using an electric mixer or handheld mixer, beat the cream cheese until smooth and no more lumps appear. Add the eggs, one at a time, beating after each addition. Add the rest of the ingredients and slowly mix until they come together. Do not overbeat at this point.
- Pour the cheesecake filling over the crust. Spread evenly with a spatula. Set aside.
FOR THE TOPPING
- Using your hands, rub together all the topping ingredients until you form a crumble mix. Scatter all over the cheesecake filling.
- Bake in the preheated oven for about 50-60 minutes or until the filling is firm. Cool completely then refrigerate before cutting into bars. Makes about 20 bars.
Nutrition
Last updated on June 20th, 2024 at 10:14 pm
