Shortbread crust meets pumpkin cheesecake meets pecan streusel in easy and delicious pecan pumpkin cheesecake bar.
What do you bring to a pumpkin dessert party? There are the traditional desserts such as pumpkin pie, pumpkin cheesecake, and pumpkin bread. This time bring these pecan pumpkin cheesecake bars. All the yums of those traditional desserts in one, plus much easier too.
These pecan pumpkin cheesecake bars start with a shortbread pecan crust; with just the right amount of crunch and flavor for something a little different but a lot of deliciousness. The next layer is pumpkin cheesecake with cream cheese, pumpkin, and spices to give that cheesecake fix. And a last layer topping with pecan streusel for additional crunch and lots of pecans sprinkled all over. Three layers of favorites all together in one fabulous bar dessert.
Bar desserts are so easy to make. They are easy to serve. And so easy to eat. Whether you are eating these pecan pumpkin cheesecake bars warm or cold, they are so yummy. When serving warm we recommend topping with whipped cream. When serving cold, they are delicious plain, although they won’t taste plain not one bit, but they are great topped with whipped cream because you can never get too much whipped cream.
The three layers of pecan pumpkin cheesecake bars need these ingredients:
Bottom and top layers require –
flour
brown sugar
butter
pecans
Middle layer is –
pumpkin puree, the real stuff not pumpkin pie mix
cream cheese
white sugar
eggs
vanilla
cinnamon
allspice
Making these pecan pumpkin cheesecake bars is like 1,2,3:
1 – Make the crust; whisk flour and brown sugar together. Cut in softened butter. Mix in chopped pecans. Save 1 cup for top layer. Press the rest into an 8×8 greased pan. Bake at 350 degrees for 15 minutes.
2 – Make the pumpkin cheesecake filling; beat together pumpkin puree and cream cheese until creamy. Add vanilla and eggs, beat. Whisk together sugar and spices, stir into pumpkin cheesecake. Pour over top of shortbread crust.
3 – Sprinkle reserved topping over pumpkin cheesecake filling. Add more chopped pecans if desired. Bake at 350 degrees for 30 minutes. Cool, before cutting. Serve with or without whipped cream topping.
How much easier than that can you get; seriously just 1, 2, 3! Let’s get baking!
Pecan Pumpkin Cheesecake Bars
Ingredients
For the Shortbread Crust:
- 4 TBS unsalted butter (softened)
- 1/4 cup brown sugar
- 1 cup all purpose flour
- 1 cup pecans (finely chopped)
For the Pumpkin Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree
- 1 tsp cinnamon
For the Pecan Topping:
- 1/2 cup brown sugar
- 2 TBS unsalted butter
- 2 TBS all purpose flour
- 1 cup chopped pecans
Equipment
- 8×8 baking pan
Instructions
For the Shortbread Crust:
- Preheat the oven to 350 F. Line an 9×9 square baking pan with parchment paper, leaving two sides up for easy removal.
- Beat together the butter and brown sugar in a medium bowl until combined. 4 TBS unsalted butter, 1/4 cup brown sugar
- Add in the flour, and finely chopped pecans and stir them into the butter until you have a crumble dough. 1 cup all purpose flour ,1 cup pecans
- Press into the prepared pan, and bake for 15 minutes. Remove to cool for a few minutes.
For the Pumpkin Cheesecake Filling:
- Add the cream cheese and sugar to a medium bowl and beat them together until combined. 16 oz cream cheese, 1 cup granulated sugar
- Add in the eggs and vanilla, and stir in until combined. 2 large eggs, 1 tsp vanilla extract
- Scoop half of the cheesecake mixture into the pan over the shortbread crust.
- Add the pumpkin puree, and cinnamon to the remaining cheesecake mixture, and stir until combined.
- Carefully pour the pumpkin layer over the plain cheesecake layer. Pour slowly so they don't mix together.
For the Pecan Topping:
- In a large bowl, stir together the brown sugar, butter, and flour until combined.
- Stir in the chopped pecans.
- Sprinkle the pecan topping over the cheesecake.
- Bake in the preheated oven for 35 to 40 minutes, or until the edges are set. The center of the cheesecake may be slightly jiggly.
- Remove from the oven and let the cheesecake cool to room temperature. Place the cheesecake in the fridge to continue to cool for another few hours, before slicing and serving.
Nutrition
Original post published November 22, 2011. Images, recipe instructions, and text updated November 2020.
Looking for other pumpkin desserts, we have you covered –
Stevs says
If recipe doubled can it be made a cheesecake
Aimee says
I haven’t tried this recipe in a cheesecake pan
Jamie says
MMM! This sounds delicious!
Designed by Dawn Nicole says
Mmm. Pumpkin and Cheesecake! Doesn't get much better than that! Looking forward to trying this recipe soon. 🙂