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A stack of three pecan pumpkin cheesecake bars topped with a dollop of whipped cream.
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Pecan Pumpkin Cheesecake Bars

Pecan pumpkin cheesecake bars with a shortbread crust, creamy pumpkin cheesecake, and topped with pecan streusel.
Prep Time20 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Keyword: creamy, pecan pumpkin cheesecake bars, pecan streusel
Servings: 16
Calories: 230kcal

Equipment

Ingredients

For the Shortbread Crust:

  • 1/2 cup unsalted butter (softened)
  • 1/4 cup brown sugar
  • 1 cup all purpose flour
  • 3/4 cup finely chopped pecans

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:

  • 3/4 cup finely chopped pecans
  • 6 TBS brown sugar
  • 3 TBS light corn syrup
  • 1 1/2 TBS unsalted butter
  • 1 1/2 TBS all purpose flour

Instructions

For the Shortbread Crust:

  • Preheat the oven to 350 F. Line an 9x9 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. 1/2 cup 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 ,3/4 cup finely chopped 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 2 cups 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. 3/4 cup pumpkin puree, 1 tsp cinnamon
  • Carefully spoon the pumpkin layer over the plain cheesecake layer. Pour slowly so they don't mix together.
  • Bake the bars for about 20 minutes, or until the cheesecake starts to set on top.

For the Pecan Topping:

  • In a large bowl, stir together the pecans, brown sugar, corn syrup, butter, and flour until combined. 3/4 cup finely chopped pecans, 6 TBS brown sugar, 3 TBS light corn syrup, 1 1/2 TBS unsalted butter, 1 1/2 TBS all purpose flour
  • Sprinkle the pecan topping over the cheesecake.
  • Bake in the preheated oven for another 20 to 25 minutes, or until the edges are set, and the pecan topping is golden. The center of the cheesecake may be slightly jiggly.
  • Remove the pan from the oven and let the cheesecake cool to room temperature. Cover the cheesecake and place it in the fridge, or overnight to continue to cool for another few hours, before slicing and serving.

Nutrition

Calories: 230kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 88mg | Potassium: 98mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2126IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg