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Best Fall Harvest Cheesecake Bars with Easy Pecan Crust

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These fall harvest cheesecake bars feature a buttery pecan crust, silky cheesecake filling, and a warm pumpkin spice swirl. They’re the perfect make-ahead dessert for Thanksgiving, potlucks, or cozy autumn gatherings.

Ingredients

Scale
  • 1 ½ cups pecan halves (toasted and finely chopped)
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ⅓ cup packed light brown sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cut into small cubes
  • 24 ounces (three 8-ounce blocks) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure)
  • ½ cup sour cream
  • 1 teaspoon pumpkin pie spice
  • ½ cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches of overhang on the long sides. Lightly grease the parchment.
  2. Make the pecan crust: In a food processor, pulse pecan halves until finely chopped (8-10 pulses). Add flour, brown sugar, and salt; pulse 3-4 times to combine. Scatter cold butter cubes over the top and pulse until mixture resembles coarse sand with some pea-sized butter pieces. Press firmly into the prepared pan using the bottom of a measuring cup.
  3. Bake the crust for 15-18 minutes until edges are golden and center is set. Cool completely on a wire rack.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Scrape down sides. Add granulated sugar and beat 1 minute until light and fluffy.
  5. Add eggs one at a time, beating on low speed after each addition just until incorporated. Add vanilla extract, sour cream, and pumpkin pie spice; mix on low until just combined.
  6. Make the pumpkin swirl: In a small bowl, whisk together pumpkin puree, brown sugar, cinnamon, and nutmeg until smooth.
  7. Assemble: Pour cheesecake filling over cooled crust and spread evenly. Drop spoonfuls of pumpkin mixture randomly across the surface (8-10 dollops). Use a knife or toothpick to swirl the pumpkin into the cheesecake with figure-eight patterns (5-6 passes).
  8. Bake at 350°F (175°C) for 35-40 minutes. Edges should be set and slightly puffed; center should jiggle slightly when shaken. Tent with foil after 25 minutes if top browns too quickly.
  9. Cool completely on a wire rack (1-2 hours), then refrigerate for at least 4 hours or overnight.
  10. Use parchment overhang to lift the block onto a cutting board. Cut into 24 bars (6 rows by 4 rows) using a sharp knife wiped clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth batter. Don’t overmix the filling to prevent cracks. The jiggle test is key: center should wobble like Jell-O when done. Chill at least 4 hours (overnight is best) for clean slices. For gluten-free, use 1:1 gluten-free flour blend in crust. For nut-free, substitute graham cracker crust.

Nutrition

Keywords: cheesecake bars, fall harvest, pecan crust, pumpkin swirl, Thanksgiving dessert, autumn baking, cream cheese bars

Find it online: https://evabake.com/best-fall-harvest-cheesecake-bars-with-easy-pecan-crust/