Description
These Pumpkin Pecan Cheesecake Bars combine a buttery graham cracker crust with a smooth pumpkin-flavored cheesecake filling topped with crunchy pecans. Perfectly spiced with cinnamon and nutmeg, these bars offer a delightful fall dessert that’s creamy, nutty, and satisfying, ideal for holiday gatherings or cozy nights in.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 1 (8 oz) package cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Topping
- 1 cup crushed pecans
Optional
- Whipped cream, for serving
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a greased 9×13 inch baking dish to form an even crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then remove and let cool.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, brown sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Mix thoroughly until the filling is smooth and well combined without lumps.
- Assemble the bars: Pour the pumpkin cheesecake filling over the cooled crust in the baking dish. Spread it evenly with a spatula to create a uniform layer.
- Add the pecan topping: Sprinkle the crushed pecans evenly over the top of the pumpkin cheesecake layer, adding a crunchy texture and nutty flavor.
- Bake: Place the baking dish back in the oven and bake at 350°F (175°C) for 30 to 35 minutes. The filling should be set but still slightly jiggly in the center. Avoid overbaking to maintain a creamy texture.
- Cool and chill: Remove the cheesecake bars from the oven and let them cool at room temperature for about 30 minutes. After that, transfer the dish to the refrigerator and chill for at least 2 hours to fully set and enhance flavors.
- Serve: Once chilled, cut into bars and serve plain or topped with whipped cream if desired.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- You can substitute pecans with walnuts if preferred.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- For easier cutting, chill the bars overnight.
- Use fresh pumpkin puree rather than pumpkin pie filling for control over sweetness and spices.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
