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Best Pumpkin Pie Cheesecake Bars with Pecan Crust

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These pumpkin pie cheesecake bars feature a crunchy pecan crust, a creamy cheesecake layer, and a spiced pumpkin pie topping. They’re the perfect make-ahead fall dessert that’s easier than pie and absolutely irresistible.

Ingredients

Scale
  • 2 cups (200g) raw unsalted pecans
  • 1 cup (120g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¼ teaspoon salt
  • 16 oz (452g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) sour cream
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) heavy cream
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment and exposed pan sides with butter or non-stick spray.
  2. Make the pecan crust: In a food processor, pulse pecans until finely ground (coarse sand texture). Add flour, brown sugar, and salt; pulse to combine. Drizzle in melted butter and pulse until mixture resembles wet sand and holds together when squeezed. Press firmly into the bottom of the prepared pan. Bake for 12-14 minutes until edges are golden and fragrant. Set aside to cool slightly.
  3. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add granulated sugar and beat until light and fluffy (1 minute). Add eggs one at a time, mixing on low speed after each until just combined. Mix in vanilla and sour cream until smooth. Spread evenly over the pre-baked crust.
  4. Make the pumpkin pie layer: In a separate bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking gently. Pour in heavy cream, pumpkin pie spice, cinnamon, and salt; whisk until silky and uniform in color. Carefully pour over the cheesecake layer and spread evenly.
  5. Bake for 40-45 minutes. Edges should be set and slightly puffed; center will still jiggle slightly. If top browns too quickly, tent loosely with foil after 30 minutes.
  6. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours, preferably overnight. Use parchment overhang to lift the slab onto a cutting board. Slice into squares with a sharp knife, wiping blade clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Don’t overmix the cheesecake batter once eggs are added. Press the crust firmly into the pan. Cooling and chilling are non-negotiable for clean slices. These bars taste even better the next day.

Nutrition

Keywords: pumpkin pie cheesecake bars, pecan crust, fall dessert, Thanksgiving dessert, cheesecake bars, pumpkin dessert

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