Print

Creamy Pumpkin Cheesecake Bars with Graham Pecan Crust

Creamy Pumpkin Cheesecake Bars - featured image
Print Recipe

These easy fall dessert bars feature a crunchy graham cracker and pecan crust topped with a rich, spiced pumpkin cheesecake filling. They are quick to make, crowd-pleasing, and perfect for game day or holiday gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ½ cup pecan halves, finely chopped
  • ½ teaspoon cinnamon
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 15 ounces pure pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and grease lightly.
  2. In a food processor, pulse graham crackers until fine. Add pecans and pulse until combined. Transfer to a bowl and stir in melted butter, ¼ cup sugar, and cinnamon.
  3. Press the crust mixture firmly and evenly into the prepared pan.
  4. Pre-bake the crust for 8-10 minutes until toasted and set. Remove and let cool slightly.
  5. In a large bowl, beat cream cheese and 1 cup sugar on medium speed until smooth. Scrape down sides.
  6. Add eggs one at a time on low speed, mixing just until incorporated. Stir in pumpkin puree, pumpkin pie spice, vanilla, and salt until combined.
  7. Pour filling over the pre-baked crust and spread evenly. Tap pan to release air bubbles.
  8. Bake for 35-40 minutes until edges are set but center has a slight jiggle.
  9. Cool in pan on a wire rack for 1 hour, then refrigerate for at least 2 hours (or overnight) until firm.
  10. Lift bars out using parchment overhang. Cut into squares with a sharp knife.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. The crust must be pre-baked to prevent a soggy bottom. Bars must be chilled completely for clean cuts. Can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, graham cracker crust, pecan crust, easy baking, game day food, autumn recipes

Find it online: https://sagestirs.com/creamy-pumpkin-cheesecake-bars-easy-fall-dessert-recipe/