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Pumpkin Cheesecake Bars Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Pumpkin Cheesecake Bars

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laurel.lee User ID: 8582755 235436
Reviewed Oct. 22, 2015

"These did not turn out well for me, which was a little embarrassing since i took them to a potluck! It seemed like there was too much flour in the nut crust/topping. It did not brown well and it just tasted like raw flour had been sprinkled on top! There also was very little cheesecake flavor. Maybe I did something to mess up the recipe since it gets such rave reviews, but I had to be honest about my disappointment."

jjrodie User ID: 7552355 87308
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."

bakealicious User ID: 7479643 33058
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!"

SV2971 User ID: 6990266 203797
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!"

thisgurlluvs2cook User ID: 4243821 31802
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!"

Carol48105 User ID: 5714968 74563
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."

Worshipguy User ID: 6391761 80876
Reviewed Mar. 10, 2012

"Very good! A nice change from the usual pumpkin pie."

ticosusie User ID: 6356520 203796
Reviewed Jan. 14, 2012

"First time i made this, I did not have any nuts, so made it without. I liked it. Second time, I only had macadamia nuts, and I was craving chocolate so I added 1/4 cup of white chocolate chips to the topping. Yummy!"

Janknits User ID: 5794271 87301
Reviewed Dec. 14, 2011

"The recipe was easy and it worked up quickly. The finished product was delicious. A nice change from regular pumpkin pie."

Kathbakes User ID: 5711113 79939
Reviewed Dec. 19, 2010

"This is my new go-to recipe when I'm bringing a dessert for family or friends. It's quick, easy and makes enough for at least 16, depending on how you cut them. Overall, a great recipe!"

FarmerGig User ID: 4442248 25474
Reviewed Nov. 26, 2010

"This is just an all-time great recipe. Cut into bars the crowd just keeps coming back for more. I make a batch and stick them in the freezer for a treat with coffee on days when you don't really want a whole piece of pie. Absolutely terrific!"

scrapo User ID: 2908723 79937
Reviewed Nov. 19, 2010

"Took these to family who had just had a baby they said they were yummy! I had to use 1/2 cup of pecans and 1/2 cup walnuts and they still turned out great!"

SWS Baker User ID: 5598637 61852
Reviewed Nov. 14, 2010

"This is an amazing recipe and simple to make! The bars went very quickly among a small group of people. You can substitute pecans with walnuts, they still taste delicious! Perfect holiday recipe."

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