Pumpkin cheesecake bars will help you use up that can of pumpkin for this fall dessert that's the perfect mashup of a pumpkin pie and a cheesecake, conveniently portioned into individual bars.
Pumpkin Cheesecake Bars
Updated on Nov. 22, 2024
Pumpkin pie is great and all, but what if you switch things up and make a pumpkin cheesecake? This unique fall-inspired dessert is just as easy to throw together and serve, made with canned pumpkin and warming fall spices.
This pumpkin cheesecake bar recipe keeps it simple, using the same crumb mixture for the crust and the topping, with an easy-bake blended pumpkin cheesecake in the middle. No water bath necessary!
Ingredients for Pumpkin Cheesecake Bars
- All-purpose flour: Flour is used as the base of the crust for these bars, and it also adds texture to the crumb topping.
- Brown sugar: Brown sugar sweetens the crust and the crumb topping that will be sprinkled on top of these pumpkin cheesecake bars.
- Butter: Cold butter is cut into the crust to bind it together when baking, and it helps to cook the topping on top of the bars.
- Pecans: Chopped pecans add a crunch to the crust and the topping.
- Cream cheese: Softened cream cheese is beaten together with sugar, pumpkin and eggs to create the base of these bars.
- Sugar: Sugar sweetens the bars and cuts into the tangy taste of the cream cheese.
- Canned pumpkin: A can of pumpkin puree is added to the cream cheese mixture. Be sure to grab the best canned pumpkin for the highest quality taste!
- Eggs: Baking with room-temperature eggs is key for creating the texture you want in a cheesecake.
- Vanilla extract: Vanilla extract enhances the flavor of these cheesecake bars and pairs well with the pumpkin and baking spices.
- Cinnamon: Cinnamon is a warming spice that plays well with the pumpkin.
- Allspice: Allspice gives these bars a unique, potent spice that enhances the flavor of this dessert.
Directions
Step 1: Make the crumb crust
Preheat the oven to 350°F. In a large bowl, combine the flour and brown sugar. Cut in the butter until crumbly, then stir in the pecans. Set aside 3/4 cup of this mixture for the topping, then press the rest into a greased 8-inch square baking pan. Bake the crust until the edges are lightly browned, about 15 minutes. Let it cool completely on a wire rack.
Step 2: Make the cheesecake filling
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla extract, cinnamon and allspice. Pour that mixture over the cooled crust, then sprinkle the reserved 3/4 cup of the crumb mixture on top.
Step 3: Bake and cool
Bake the cheesecake for 30 to 35 minutes or until golden brown. Cool on a wire rack, then cut into bars.
Pumpkin Cheesecake Bar Variations
- Use different nuts: Don’t have pecans on hand? Walnuts are also a great option for these bars.
- Sprinkle in pumpkin spice: If you have a jar of pumpkin spice, feel free to use that instead of a simple cinnamon and allspice.
- Make individual cheesecakes: Instead of cutting this dessert into cheesecake bars, separating the mixture into small jars or ramekins for individual desserts is an elegant way to serve it at a dinner party.
- Drizzle with caramel: For an added bonus on these bars, make a batch of homemade caramel sauce and drizzle it on top before serving. Not a fan of caramel? Add scoops of pillowy homemade whipped cream instead!
How to Store Pumpkin Cheesecake Bars
Because these pumpkin cheesecake bars contain eggs and cream, they need to be stored in the fridge. Store them in an airtight container for up to four days.
Can you freeze pumpkin cheesecake bars?
Yes! These bars freeze well and last up to three months. Wrap them individually in plastic wrap and place them in the freezer. When you’re ready to eat, thaw them in the refrigerator for up to eight hours (or overnight) before consuming.
Pumpkin Cheesecake Bar Tips
Can I use fresh pumpkin puree in this recipe?
While fresh pumpkin puree will work in this recipe for pumpkin cheesecake bars, the texture and color of the bars will be slightly different.
Do these pumpkin cheesecake bars need a water bath?
Nope! While some cheesecake recipes will require you to place the pan in a water bath to help with baking evenly, these bars do not need a water bath, so don’t worry about it.
How long does cream cheese need to sit out to soften?
Cream cheese will soften at room temperature after 1 hour to 1 hour and 30 minutes, depending on how warm it is in your home. If you need to soften cream cheese quickly, you can also place it in the microwave for 10 to 20 seconds (unwrapped and in a bowl).
Pumpkin Cheesecake Bars
Prep Time
15 min
Cook Time
45 min
Yield
16 bars
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 large eggs, room temperature, lightly beaten
- 1 teaspoon 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 mixture 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 completely 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 3/4 cup crumb mixture.
- Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts
1 bar: 228 calories, 15g fat (6g saturated fat), 52mg cholesterol, 88mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 4g protein.
Loading Popular in the Community
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.
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