Pecan Pumpkin Cheesecake Bars

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!

Original post published November 22, 2011. Images, recipe instructions, and text updated November 2020.

Looking for other pumpkin desserts, we have you covered – 

Pumpkin Whoopie Pies

Pumpkin Yellow Cake