Description
Rich, gooey pumpkin cheesecake bars with a toasted pecan crust. This easy one-pan dessert is perfect for holiday parties, offering a creamy texture that balances sweet pumpkin with nutty crunch.
Ingredients
Scale
- 2 cups (220g) pecan halves
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 1/4 teaspoon salt
- 16 oz (450g) cream cheese, softened
- 15 oz (425g) pumpkin puree
- 1 cup (200g) granulated sugar
- 2 large eggs + 1 egg yolk
- 1/4 cup (60ml) heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
- Pulse pecans in a food processor until chopped into coarse crumbs. Transfer to a bowl and mix with flour, 1/2 cup sugar, salt, and melted butter until the mixture resembles wet sand.
- Press the pecan mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until golden brown. Remove and let cool slightly while making the filling.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth. Add 1 cup sugar and beat until combined.
- Add eggs, egg yolk, heavy cream, pumpkin puree, pumpkin pie spice, cinnamon, and vanilla. Beat on low speed just until combined. Do not overmix.
- Pour the filling over the warm crust and spread evenly. Tap the pan to release air bubbles.
- Bake for 40-45 minutes until edges are set and the center jiggles slightly like Jell-O. Tent with foil if browning too quickly.
- Cool completely in the pan on a wire rack for at least 1 hour, then refrigerate for at least 2 hours or overnight.
- Lift bars out using parchment overhang, cut into squares, and serve chilled.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Do not overmix the batter after adding eggs to prevent cracking. The bars must be fully chilled before cutting for clean edges. They can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
Keywords: pumpkin cheesecake bars, holiday dessert, pumpkin recipe, pecan crust, fall baking, easy dessert, gluten-free option