Pecan Pumpkin Cheesecake Bars
Pecan pumpkin cheesecake bars with a shortbread crust, creamy pumpkin cheesecake, and topped with pecan streusel.
Prep Time20 minutes mins
Cook Time45 minutes mins
Servings: 16
Calories: 230kcal
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
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
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