Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are the perfect way to celebrate pumpkin season and combine the best fall flavors.
Servings: 9
Calories: 615kcal
Ingredients
Crust
- 1 cup gingersnap crumbs, approximately 14 to 16 cookies prior to crushing
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese room temperature
- 1 cup brown sugar
- 15 ounces pumpkin puree
- 2 eggs, room temperature
- 12 ounces evaporated milk
- 1½ teaspoons vanilla
- 1 teaspoon ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Topping
- 2 cup pecans finely chopped
- ½ cup packed brown sugar
- 3 tablespoons water
Instructions
For the Crust
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- Pulse together the gingersnaps crumbs, graham cracker crumbs, cinnamon, and sugar until they are fine crumbs. Add butter and pulse to blend.
- Press the crumbs evenly into the bottom of the pan.
- Bake at 350°F for 8 to 10 minutes .
- Allow to cool for 10 minutes.
For the Filling
- On medium speed, beat cream cheese and brown sugar until smooth and creamy.
- Add the pumpkin and mix on low speed until fully blended.
- Add the eggs one at a time, beating well after each addition.
- Combine the milk and vanilla, beating until well combined. Stir in the spices and salt, mixing on low.
- Pour onto the crust. Bake at 350°F for 50 minutes.
For the Topping
- Add the nuts, brown sugar, and water together in a bowl and then spread over the top of the pumpkin cheesecake.
- Spread the mixture over the top of the pumpkin cheesecake.
- Bake for 30 minutes. If the pecan topping is browning too much, tent lightly with foil.
- Remove from oven and place on a wire rack to cool to room temperature.
- Chill overnight.
- Once chilled, cut into squares.
Notes
- Make sure you buy pure pumpkin puree and not canned pumpkin pie filling.
- Use the bottom of a flat measuring cup to press the crust into the bottom of the pan. This ensures a nice firm base for the bars.
- For best results, make sure your cream cheese is room temperature, or it may leave lumps in the filling.
- The bars are done when the center is set and a knife comes out clean.
Nutrition
Calories: 615kcal | Carbohydrates: 66g | Protein: 9g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 338mg | Potassium: 465mg | Fiber: 4g | Sugar: 49g | Vitamin A: 8043IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 3mg