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
Pecan Pumpkin Cheesecake Bars
Shortbread Crust
- 1 cup all purpose flour
- 1/3 cup brown sugar
- 5 TBS butter (softened)
- 1 cup pecans (finely chopped)
- 1/4 cup pecans (chopped) (optional)
Pumpkin Cheesecake Filling
- 3/4 cup pumpkin puree
- 8 oz cream cheese (softened)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 3/4 cup white sugar
- 1 tsp cinnamon
- 1/2 tsp allspice
Equipment
- 8x8 baking pan
Instructions
Pecan Pumpkin Cheesecake Bars
Shortbread Crust
- Preheat oven to 350 degrees
- Lightly grease 8x8 square baking pan
- Whisk together in a medium bowl, brown sugar and all purpose flour, removing all brown sugar clumps
- Cut butter into flour/sugar mixture either with a pastry cutter or fork. Continue until butter is mixed throughout and pea size or smaller
- Stir finely chopped pecans in
- Reserve 1 cup for streusel topping
- Press into 8x8 pan, bake for 15 minutes. Remove to cool for 5 minutes.
Pumpkin Cheesecake Filling
- Beat together pumpkin puree and softened cream cheese until smooth and creamy
- Add eggs and vanilla, stir in completely
- Whisk together white sugar and spices, mix into pumpkin cheesecake batter until smooth
- Pour over shortbread crust
- Sprinkle reserved pecan shortbread mixture for a streusel topping; add additional chopped pecans if desired
- Bake at 350 degrees for 30 minutes. Remove and cool before cutting to serve
Nutrition
Original post published November 22, 2011. Images, recipe instructions, and text updated November 2020.
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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. 🙂