Pumpkin Cheesecake Bars Recipe
- 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.
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
"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."
"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."
"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!"
"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!"
"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!"
"Very good! A nice change from the usual pumpkin pie."
"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!"
"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!"
"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."