Pumpkin Pecan Pie Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar - ½ cup unsalted butter, melted To start, the crust is simple. I love using graham cracker crumbs because they give a great crunch. The sugar adds a touch of sweetness. Melted butter helps bind everything together. Mix these three well in a bowl. - 16 oz cream cheese, softened - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup pumpkin puree - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ¼ teaspoon allspice The cheesecake layer is where the magic happens. Cream cheese makes it creamy and rich. Sugar adds sweetness, and eggs help it set. Vanilla extract gives flavor, while pumpkin puree brings that autumn taste. The spices—cinnamon, nutmeg, and allspice—add warmth and depth. - 1 cup pecans, chopped - ½ cup brown sugar - ¼ cup corn syrup - 2 tablespoons unsalted butter, melted - Pinch of salt The pecan topping is the cherry on top. Chopped pecans provide crunch. Brown sugar adds a deep sweetness. Corn syrup helps everything stick together. Melted butter gives it richness, while a pinch of salt balances the flavors. Start by preheating your oven to 350°F (175°C). In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ⅓ cup of granulated sugar, and ½ cup of melted unsalted butter. Stir until all ingredients blend well. Next, press this mixture firmly into the bottom of a greased 9x9 inch square baking pan. This forms a solid base for your bars. Bake the crust for 10 minutes, then let it cool completely before adding the cheesecake layer. In a large mixing bowl, take 16 oz of softened cream cheese. Use an electric mixer to beat it until smooth. Gradually add ½ cup of granulated sugar, mixing until well combined. Then, crack in 2 large eggs, adding them one at a time. Mix well after each egg. Next, stir in 1 teaspoon of vanilla extract, 1 cup of pumpkin puree, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of allspice. Mix until the batter is smooth and even. This layer adds rich flavor and creaminess to your bars. Pour the cheesecake mixture over the cooled graham cracker crust. Spread it evenly for a nice look and taste. Place the baking pan in your preheated oven. Bake for 25-30 minutes. The center should be set but still slightly jiggly. Once done, remove the cheesecake from the oven and let it cool while you make the pecan topping. This cooling step is key to getting the layers right and avoiding a soggy crust. To get a smooth cheesecake layer, start with softened cream cheese. Cold cream cheese can leave lumps in your mix. Use an electric mixer to beat the cream cheese until it is creamy. Add sugar gradually to help it blend better. Mix in eggs one at a time. This keeps your cheesecake light and fluffy. Stir the pumpkin puree and spices in last. This order helps create a smooth texture. For a great pecan topping, chop the pecans evenly. This helps them spread well over the cheesecake. Mix the chopped pecans with brown sugar, corn syrup, and melted butter. Make sure the pecans are well coated. A pinch of salt adds depth to the flavor. Bake until the topping is bubbly and golden brown. This ensures a crunchy, sweet finish. Serve these bars chilled for the best taste. Cut them into squares for easy serving. They pair well with whipped cream or vanilla ice cream. A drizzle of caramel sauce on top adds a nice touch. For a fun twist, sprinkle cinnamon on top before serving. This makes a lovely dessert for gatherings or holidays. {{image_2}} You can change the pecans for other nuts. Walnuts or almonds add a great crunch. Both nuts pair well with pumpkin and spice flavors. Try a mix of nuts for a fun twist. Chopped hazelnuts also work nicely. Just remember to adjust the topping amount based on your choice of nuts. To make these bars gluten-free, use gluten-free graham cracker crumbs. Many brands offer tasty options that work well. You can also make your own by grinding gluten-free cookies. For the filling, ensure your cream cheese and sugar are gluten-free. This way, everyone can enjoy this delicious dessert. Want to boost the flavor? Add more spices like ginger or cloves. A bit of ground ginger brings a warm kick. You can also try a dash of cayenne for a spicy surprise. Mix and match spices to find your favorite blend. This will make your bars even more special and unique. Store your Pumpkin Pecan Pie Cheesecake Bars in the fridge. Use an airtight container to keep them fresh. They can last up to five days. Make sure they are fully cooled before storing. If you cover them tightly, they won’t dry out. You can freeze these cheesecake bars for longer storage. Wrap each bar in plastic wrap. Then, put them in a freezer bag or airtight container. They can stay good for up to three months. When you’re ready to eat, take them out and let them thaw in the fridge. This keeps the texture nice. To serve, it’s best to eat them cold. You can also warm them slightly. To reheat, use the microwave for about 10-15 seconds. This gives a soft texture without cooking them again. Serve with whipped cream or a drizzle of caramel for an extra treat! Yes, you can use pumpkin pie filling. It has spices and sweeteners added. This can save time, but it may change the flavor a bit. If you do use it, skip the spices in the recipe. I prefer using pure pumpkin puree for a fresher taste. Check the center of the cheesecake. It should be set but still jiggle slightly. If the edges are firm and the center wobbles, it is done. Avoid overbaking as it can crack and dry out. Trust your instincts and keep an eye on it. Yes, you can make these bars a day or two ahead. Just cool them down and refrigerate. This makes the flavors blend nicely. They are even better the next day! Just cut them into squares before serving. This blog post covered the basics of making Pumpkin Pecan Pie Cheesecake Bars. We discussed the key ingredients for the crust, cheesecake layer, and pecan topping. I shared step-by-step instructions for each part. You learned tips for a smooth cheesecake and perfect topping. We also explored fun variations, storage info, and answered common questions. In conclusion, with these tips, make delicious bars your family will love. Enjoy baking and sharing this treat!$

Pumpkin Pecan Pie Cheesecake Bars

Indulge in the perfect fall treat with these Pumpkin Pecan Pie Cheesecake Bars! This delicious recipe combines creamy pumpkin cheesecake with a crunchy pecan topping for an unforgettable dessert. Perfect for gatherings or cozy nights at home, these bars are easy to make and incredibly satisfying. Click through to discover the full recipe and bring this delightful dessert to your table. #PumpkinPecanPie #CheesecakeBars #FallDesserts #BakingJoy

Print Recipe Pin Recipe

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake layer:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

For the pecan topping:

1 cup pecans, chopped

½ cup brown sugar

¼ cup corn syrup

2 tablespoons unsalted butter, melted

Pinch of salt

Instructions

Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a greased 9x9 inch square baking pan. Bake for 10 minutes and then let cool.

Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add sugar, and mix until well incorporated. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, pumpkin puree, cinnamon, nutmeg, and allspice until the mixture is smooth and even.

Combine layers: Pour the cheesecake mixture over the cooled graham cracker crust, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the center is set but slightly jiggly. Remove the cheesecake from the oven and let it cool while you prepare the pecan topping.

Prepare the pecan topping: In a medium bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, and a pinch of salt. Mix until the pecans are well coated.

Bake again: Once the cheesecake layer has cooled for about 10 minutes, sprinkle the pecan topping evenly over the cheesecake. Return to the oven and bake for an additional 15-20 minutes, or until the topping is bubbly and golden brown.

Cool and chill: Remove the bars from the oven and allow them to cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours, or until fully chilled and set.

Serve: Once chilled, cut into squares and enjoy your delicious Pumpkin Pecan Pie Cheesecake Bars!

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 16 bars