Pumpkin Cheesecake Bars

Fall is here and that means its time for pumpkin recipes. I love pumpkin flavored anything.

Talk about layering on pumpkin flavors! My Pumpkin Cheesecake Bars recipe is another dessert bar made from one of my vintage recipe project recipes.

I've stocked up on Pumpkin Spice coffee. I've made Pumpkin Spice Coffee Creamer to enjoy with my Pumpkin Spice Coffee. I enjoyed a cup when I ate these Pumpkin Cheesecake Bars.

Dessert Bar Recipes

So far I have made Peach Almond Jam Bars and Peach Pie Bars and now these Pumpkin Cheesecake Bars. The base recipe makes a three layer bar recipe. There is a crunchy nut flour crust layer with a filling layer and it is topped with a cake layer.

The first two recipes started with an almond meal crust. For the Pumpkin Cheesecake Bars, I decided to use a pecan meal crust instead. The flavor of a pecan crust is perfect for a pumpkin cheesecake and is much more of a Fall flavor.

If you love pumpkin desserts you should try these Pumpkin Cheesecake Cookies Recipe.

How to make Pumpkin Cheesecake Bars

Pecan Meal Crust Ingredients

• ⅔ cup light brown sugar
• ½ cup softened butter
• 1 cup all-purpose flour
• ¼ cup pecan meal
• ½ teaspoon vanilla extract

Pumpkin Cheesecake Filling Ingredients

• 8 oz softened cream cheese
• ¾ cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pure pumpkin
• 1 teaspoon pumpkin pie spice.

Top Cake Layer Ingredients

• ½ cup softened butter
• ⅔ cups granulated sugar
• 2 large eggs
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• ¼ cup pecan meal
• pinch of salt

Directions

• Preheat oven to 375 F. degrees.
• Prepare an 8 x 8 baking pan by greasing with Crisco and lining with parchment paper.

First Layer

1. Cream butter and sugar together.
2. Add flour, pecan meal, and vanilla.
3. Beat for two minutes, the batter will be thick.
4.  Spread crust batter into the bottom of the prepared 8 x 8 baking.
5. Press to the edges of the pan with your finger tips.
6. Bake in the preheated oven for 15 minutes.
7. Remove from oven and set aside to cool.
8. Reduce oven heat to 350 F. degrees.

Pumpkin Filling Layer

1. Prepare the cheesecake layer by beating the softened cream cheese until creamy.
2. Add the egg, vanilla extract, and pumpkin pie spice. Beat one minute.
3. Add the powdered sugar and beat until creamy.
4. Beat in the pumpkin puree being sure to scrape the bowl at least once.
5. Set aside and prepare the top crust layer.

Top Cake Layer Directions

1. Cream the sugar and softened butter together.
2. Add one egg and vanilla, beating until well combined, about 1 minute.
3. Add remaining egg and beat for two minutes.
4. Add flour, pecan meal and a pinch of salt.
5. Beat 3 minutes.
6. Spread the cheesecake filling over the top of the crust to the edges.
7. Drop the batter for the top crust layer over the top of the pumpkin cheesecake filling with a tablespoon, covering the entire top of the cheesecake filling.
8. Using the back of the spoon spread the crust batter to the edges of the pan.
9. Bake for 40-45 minutes or until the crust is a golden brown and the cheesecake filling is cooked through.
10. Insert a tooth pick into the center. Tooth pick should come out clean when the cheesecake filling is done.
11. Remove from oven and cool on a baking rack before serving.

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Pumpkin Cheesecake Bars

Arlene Mobley - Flour On My Face

Indulge in the ultimate fall dessert with our Easy Pumpkin Cheesecake Bars. These delightful treats start with a rich pecan meal crust, providing the perfect nutty foundation for a creamy pumpkin cheesecake filling. Topped with a cake-like crust, these bars offer a unique texture combination that melts in your mouth. 

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12 bars

Calories 450 kcal

Ingredients  

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Crust

• ▢ ⅔ cup light brown sugar
• ▢ ½ cup softened butter
• ▢ 1 cup all-purpose flour
• ▢ ¼ cup pecan meal
• ▢ ½ teaspoon vanilla extract

Pumpkin Cheesecake filling

• ▢ 8 oz softened cream cheese
• ▢ ¾ cup powdered sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup pure pumpkin
• ▢ 1 teaspoon pumpkin pie spice.

Top Layer

• ▢ ½ cup softened butter
• ▢ ⅔ cups granulated sugar
• ▢ 2 large eggs
• ▢ ½ teaspoon vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ ¼ cup pecan meal
• ▢ Pinch salt

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Instructions 

• Preheat oven to 375 F. degrees.
• Prepare an 8 x 8 baking pan by greasing with Crisco and lining with parchment paper.

Crust

• Cream butter and sugar together.
• Add flour, pecan meal, and vanilla.
• Beat for two minutes, the batter will be thick.
• Spread crust batter into the bottom of the prepared 8 x 8 baking.
• Press to the edges of the pan with your finger tips.
• Bake in the preheated oven for 15 minutes.
• Remove from oven and set aside to cool.
• Reduce oven heat to 350 F. degrees.

Filling

• Prepare the cheesecake layer by beating the softened cream cheese until creamy.
• Add the egg, vanilla extract, and pumpkin pie spice. Beat one minute.
• Add the powdered sugar and beat until creamy.
• Beat in the pumpkin puree being sure to scrape the bowl at least once.
• Set aside and prepare the top crust layer.

Top crust

• Cream the sugar and softened butter together.
• Add one egg and vanilla, beating until well combined, about 1 minute.
• Add remaining egg and beat for two minutes.
• Add flour, pecan meal and a pinch of salt.
• Beat 3 minutes.
• Spread the cheesecake filling over the top of the crust to the edges.
• Drop the batter for the top crust layer over the top of the pumpkin cheesecake filling with a tablespoon, covering the entire top of the cheesecake filling.
• Using the back of the spoon spread the crust batter to the edges of the pan.
• Bake for 40-45 minutes or until the crust is a golden brown and the cheesecake filling is cooked through.
• Insert a tooth pick into the center. Tooth pick should come out clean when the cheesecake filling is done.
• Remove from oven and cool on a baking rack before serving.

Nutrition

Serving: 1ServingCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 106mgSodium: 204mgPotassium: 130mgFiber: 2gSugar: 32gVitamin A: 3972IUVitamin C: 1mgCalcium: 60mgIron: 2mg

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Do you love pumpkin recipes as much as I do? Or are you ready for some cranberry recipes?

35 Best Cranberry Recipes for the sweet and tart dessert lover.