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Best Easy Pumpkin Cheesecake Bars with Pecan Crust

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These pumpkin cheesecake bars feature a crunchy pecan crust and a creamy pumpkin cheesecake filling. They’re easier than pie, perfect for gatherings, and can be made ahead of time.

Ingredients

Scale
  • 1 ½ cups pecan halves (about 6 ounces)
  • 1 ¼ cups all-purpose flour (150 grams)
  • ⅓ cup granulated sugar (65 grams)
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cut into small cubes (113 grams)
  • 16 ounces cream cheese, softened to room temperature (two 8-ounce blocks)
  • ¾ cup granulated sugar (150 grams)
  • ¼ cup packed light brown sugar (50 grams)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • ¼ cup sour cream (60 grams)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup pecan halves, roughly chopped (about 2 ounces)
  • 2 tablespoons melted butter
  • 1 tablespoon brown sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a food processor, pulse the pecan halves until finely chopped but not a powder. Add the flour, sugar, and salt, and pulse a few times. Add the cold butter cubes and pulse until the mixture looks like coarse meal with pea-sized butter pieces. Press the mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Add both sugars and beat until light and fluffy, about 2 more minutes. Add the pumpkin puree, sour cream, and vanilla extract, and beat on low until combined. Add the eggs one at a time, beating on low after each addition just until incorporated. Add the pumpkin pie spice and salt, and beat on low until just combined.
  4. Pour the filling over the pre-baked crust. Spread evenly to the edges. Tap the pan gently on the counter to release air bubbles. If using the pecan topping, mix the chopped pecans, melted butter, and brown sugar in a small bowl and sprinkle evenly over the filling.
  5. Bake at 350°F (175°C) for 30-35 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when shaken.
  6. Let the bars cool completely on a wire rack, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Once fully chilled, use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and cut into squares using a sharp knife, wiping the knife clean between cuts.

Notes

Room temperature ingredients are key for a smooth filling. Don’t over-mix the filling to avoid cracks. Chill thoroughly for clean slices. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use vegan cream cheese and plant-based butter.

Nutrition

Keywords: pumpkin cheesecake bars, pecan crust, pumpkin dessert, fall dessert, Thanksgiving dessert, easy cheesecake bars

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