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Pumpkin Cheesecake Bars Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 16 servings


  • 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 vanilla extract
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice

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.


  1. In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping.
  2. 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.
  3. 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.
  4. Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 16 bars.
Originally published as Pumpkin Cheesecake Bars in Best of Country Cookies 1999, p87

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.

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Reviewed Dec. 22, 2013

"These were easy to make and taste great. It definitely tastes more like a pumpkin pie bar than cheesecake, so if you are looking for something with more of a cheesecake taste/texture then you might want to try something else. I made the recipe as written except I substituted cloves and nutmeg for the allspice since I didn't have any of that."

Reviewed Nov. 11, 2013

"Delicious, but I discovered I don't like the taste of allspice! I made this the first time exactly according to the recipe, as I always do when making a new recipe. But there was a definite note to it that I couldn't put my finger on, but didn't like; and then I realized it had to be the allspice, which I'd never used before. I always thought it was called allspice because it was a combination of all the traditional baking spices, but it's NOT--it's ground up seeds of a tropical evergreen (pimento) tree. Makes sense, because to me there's a definite "sprucey" taste and scent to it. So...I made it the next time with the same amount of cinnamon, and substituted 1/2 tsp. nutmeg and 1/4 tsp. cloves for the allspice, and LOVED it! Winner!"

Reviewed Nov. 23, 2012

"These were so delicious! I followed the advice about using regular margarine (I used imperial brand) and a little more than what the recipe called for. I also baked just the crust for 15 minutes separately instead of refrigerating it. They turned out perfect!"

Reviewed Nov. 19, 2012

"This recipe is absolutely outstanding! I was never much of a plain pumpkin pie person but wanted to make something for Thanksgiving with pumpkin for dessert. I found this recipe and decided to make it for a trial run before the big day. WOW, is all I have to say. My husband went nuts over it and said PLEASE PLEASE PLEASE make this and not pumpkin pie. I plan on making this one and some apple crumble bars in lieu of pies this year!"

Reviewed Oct. 9, 2012

"What a great, quick and easy recipe! We love the nut crust even though I made it with walnuts because I was out of pecans. I will try it with pecans next time."

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