This post may contain affiliate links. Please read my privacy policy.
Pumpkin Pecan Cheesecake Bar - best cheesecake bar recipe ever with pumpkin and pecan. Creamy, sweet and perfect for holidays!
A day before Thanksgiving. I know I am late in posting this dessert recipe, but let’s be late than never.
This pumpkin pecan cheesecake bar is sinfully decadent, with everyone’s favorite ingredients of pumpkin, pecan, cream cheese and aromatic spices. What can possibly be wrong with this recipe? Nothing!
If you are still looking for last minute dessert recipe, this is it. In any case, you can make this cheesecake bar just about anytime during Fall/Winter. It’s an indulgence that you deserve, especially this time of year.
The sweetest thing of this recipe is that it takes a painless 15-minute prep time and the rest is the baking time when you can just sit and play on your phone, watch your favorite sitcom rerun on TV, brew a pot of coffee, read a magazine, or just do nothing. Have an awesome and amazing Thanksgiving, from me to you!
Frequently Asked Questions
This recipe is 216 calories per serving.
What To Serve With Pumpkin Pecan Cheesecake Bar
For a delightful afternoon tea, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Pumpkin Pecan Cheesecake Bar
Ingredients
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 5 tablespoons cold butter
- 1 cup pecans, finely chopped
- 1 package cream cheese, softened
- 3/4 cup sugar
- 1/2 cup canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground all spice
Instructions
- Preheat the oven to 350°F (176°C).
- In a large bowl, combine the flour and brown sugar. Cut in the butter until crumbly. Stir in the pecans, reserving ¾ cup for topping.
- Press the remaining crumb mixture into a greased 8-inch (20 cm) square baking pan. Bake for 15 minutes, or until the edges are lightly browned. Cool on a wire rack.
- In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon, and allspice. Pour the mixture over the crust and sprinkle with the reserved crumb mixture.
- Bake for an additional 30 to 35 minutes, or until golden brown. Cool on a wire rack, then cut into bars. Store in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My children love this cake very much!!! I make this cake in every month for my children.
Another cake that they like is given on the site :