Pumpkin Cheesecake Bars Recipe

Name: Pumpkin Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 3/4 cups Pecans; 1-1/2 cup Crushed Cinnamon Graham Crackers; 1/4 cups Plus 2 Tablespoons Of Sugar; 10 Tablespoons Unsalted Butter, melted; FOR THE FILLING:; 24 ounces, weight Cream Cheese, Softened; 3/4 cups Sugar; 1/4 cups Light Brown Sugar; 15 ounces, weight Canned Pumpkin Puree; 3/4 Tablespoons Pumpkin Pie Spice; 1/4 teaspoons Salt; 1 teaspoon Vanilla Extract; 2 Large Eggs; Whipped Cream And Toasted Pecans, For Serving

Servings: persons

FOR THE CRUST:
3/4 cups Pecans
1-1/2 cup Crushed Cinnamon Graham Crackers
1/4 cups Plus 2 Tablespoons Of Sugar
10 Tablespoons Unsalted Butter, melted
FOR THE FILLING:
24 ounces, weight Cream Cheese, Softened
3/4 cups Sugar
1/4 cups Light Brown Sugar
15 ounces, weight Canned Pumpkin Puree
3/4 Tablespoons Pumpkin Pie Spice
1/4 teaspoons Salt
1 teaspoon Vanilla Extract
2 Large Eggs
Whipped Cream And Toasted Pecans, For Serving

1
Preheat oven to 325 F. Lightly grease a 9x13 glass baking dish and set aside.
2
In a food processor, process the pecans and graham crackers until you reach a fine crumb consistency. Place the mixture in a medium sized bowl. Add the sugar and pour the melted butter over it. Mix until all the crumbs are moistened. Press the mixture down into the glass baking dish and bake for 10 minutes. Then remove it from the oven and let it cool.
3
Meanwhile in a large bowl, use a mixer and beat together the cream cheese and sugars until combined. Beat in the pumpkin, pumpkin spice, salt and vanilla until combined. Beat in the eggs one at a time until smooth.
4
Pour the batter over the cooled crust and bake for 50-55 minutes. Then remove it from the oven and let it cool to room temperature for 30 minutes. Then place it in the refrigerator for at least three hours.
5
Cut into squares, top with whipped cream and garnish with toasted pecans. Enjoy!

1357

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CRUST:, 3/4 cups Pecans, 1-1/2 cup Crushed Cinnamon Graham Crackers, 1/4 cups Plus 2 Tablespoons Of Sugar, and more.

Yes, Pumpkin Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cheesecake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions