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Creamy Pumpkin Pecan Cheesecake Bars

Pumpkin Pecan Cheesecake Bars - featured image
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These easy fall dessert bars feature a buttery graham cracker crust, creamy pumpkin cheesecake filling, and a crunchy pecan topping. Perfect for gatherings, potlucks, or cozy autumn afternoons, they’re simple to make and guaranteed to impress.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon ground cinnamon (optional)
  • 8 oz cream cheese, softened
  • 3/4 cup pure pumpkin puree
  • 1/2 cup sour cream
  • 2 large eggs, room temperature
  • 2/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice (or mix: cinnamon, ginger, nutmeg, cloves)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans (toasted for best flavor)
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, mix graham cracker crumbs, granulated sugar, melted butter, and cinnamon until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until set and lightly golden. Let cool slightly.
  3. In a large mixing bowl, beat softened cream cheese until smooth, about 1 minute. Add pumpkin puree, sour cream, brown sugar, granulated sugar, pumpkin pie spice, vanilla, and salt. Mix until creamy and well combined, scraping the sides as needed.
  4. Add eggs, one at a time, mixing on low after each until just blended. Do not overbeat.
  5. Pour the pumpkin cheesecake mixture over the cooled crust and smooth with a spatula.
  6. In a small bowl, mix chopped pecans, brown sugar, melted butter, and a pinch of salt. Sprinkle evenly over the cheesecake layer. (Toast pecans in a dry pan for 2-3 minutes first for extra flavor, if desired.)
  7. Bake at 325°F (163°C) for 35-40 minutes, or until the center is just set and the edges are lightly puffed. The bars should jiggle slightly in the center when gently shaken.
  8. Remove from oven and let cool on a wire rack for 1 hour. Chill in the refrigerator for at least 2 hours (overnight is best) for clean slices and perfect texture.
  9. Lift the bars out using the parchment overhang. Cut into squares with a sharp knife, wiping the blade between cuts for neat edges. Serve chilled.

Notes

Use full-fat cream cheese for best texture. Room temperature eggs and cream cheese blend smoothly. For gluten-free, swap graham crackers for gluten-free cookies. For dairy-free, use plant-based cream cheese and sour cream. Toast pecans for deeper flavor. Chill bars completely before slicing for neat squares. Double the recipe for a 9×13-inch pan to serve a crowd.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pecan topping, easy cheesecake bars, autumn baking, Thanksgiving dessert, creamy pumpkin bars

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