Pumpkin Pecan Cheesecake Bar

4.69 from 16 votes
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Pumpkin Pecan Cheesecake Bar - best cheesecake bar recipe ever with pumpkin and pecan. Creamy, sweet and perfect for holidays!

Easy and delicious homemade cheesecake bar made with pumpkin and pecan in cube sizes.
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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!

The best and easiest homemade cheesecake bar recipe.

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.

Top down view of pumpkin pecan cheesecake bars in cube sizes, ready to serve.

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

How many calories per serving?

This recipe is 216 calories per serving.

Easy homemade creamy pumpkin pecan cheesecake bar with a fork.

What To Serve With Pumpkin Pecan Cheesecake Bar

For a delightful afternoon tea, I recommend the following recipes:

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4.69 from 16 votes

Pumpkin Pecan Cheesecake Bar

Pumpkin Pecan Cheesecake Bar – best cheesecake bar recipe ever with pumpkin and pecan. Creamy, sweet and perfect for holidays.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16 people
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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

Serving: 16people, Calories: 216kcal, Carbohydrates: 22g, Protein: 3g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 45mg, Sodium: 86mg, Fiber: 1g, Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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1 Comment

  1. cakengifts.in says:

    5 stars
    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 :