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Pumpkin Cheesecake Bars

 Pumpkin Cheesecake Bars
This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall.
16 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 5 tablespoons cold butter
  • 1 cup finely chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice

Directions

  • In a large bowl, combine flour and brown sugar. Cut in butter until
  • crumbly. Stir in pecans; set aside 3/4 cup for topping.
  • Press remaining crumb mixture into a greased 8-in. square baking pan.
  • Bake at 350° for 15 minutes or until edges are lightly browned.
  • Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust.
  • Sprinkle with reserved crumb mixture.
  • Bake for 30-35 minutes or until golden brown. Cool on a wire rack.
  • Cut into bars. Store in the refrigerator. Yield: 16 bars.

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Pumpkin Cheesecake Bars (continued)

Nutritional Facts: 1 serving (1 each) equals 228 calories, 15 g fat (6 g saturated fat), 52 mg cholesterol, 88 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.