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Pumpkin Cheesecake Bars



  • Ingredients
  • Crust
  • 2/3 cup light brown sugar
  • 1/2 cup softened butter
  • 1 cup all-purpose flour
  • 1/4 cup pecan meal
  • 1/2 teaspoon vanilla extract
  • Pumpkin Cheesecake filling
  • 8 oz softened cream cheese
  • 3/4 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pure pumpkin
  • 1 teaspoon pumpkin pie spice.
  • Top Layer
  • 1/2 cup softened butter
  • 2/3 cups granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup pecan meal
  • pinch of salt


  1. Preheat oven to 375 F. degrees.
  2. Prepare an 8 x 8 baking pan by greasing with Crisco and lining with parchment paper.
  3. Layer one: the crust
  4. Cream butter and sugar together.
  5. Add flour, pecan meal, and vanilla.
  6. Beat for two minutes, the batter will be thick.
  7. Spread crust batter into the bottom of the prepared 8 x 8 baking.
  8. Press to the edges of the pan with your finger tips.
  9. Bake in the preheated oven for 15 minutes.
  10. Remove from oven and set aside to cool.
  11. Reduce oven heat to 350 F. degrees.
  12. Layer two: the filling
  13. Prepare the cheesecake layer by beating the softened cream cheese until creamy.
  14. Add the egg, vanilla extract, and pumpkin pie spice. Beat one minute.
  15. Add the powdered sugar and beat until creamy.
  16. Beat in the pumpkin puree being sure to scrape the bowl at least once.
  17. Set aside and prepare the top crust layer.
  18. Layer three: top crust layer
  19. Cream the sugar and softened butter together.
  20. Add one egg and vanilla, beating until well combined, about 1 minute.
  21. Add remaining egg and beat for two minutes.
  22. Add flour, pecan meal and a pinch of salt.
  23. Beat 3 minutes.
  24. Spread the cheesecake filling over the top of the crust to the edges.
  25. 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.
  26. Using the back of the spoon spread the crust batter to the edges of the pan.
  27. Bake for 40-45 minutes or until the crust is a golden brown and the cheesecake filling is cooked through.
  28. Insert a tooth pick into the center. Tooth pick should come out clean when the cheesecake filling is done.
  29. Remove from oven and cool on a baking rack before serving.

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