Description
Pumpkin cheesecake bars combine a creamy cheesecake layer with pumpkin cheesecake layer, all topped with a buttery, crumbly brown sugar pecan topping.
Ingredients
Units
Scale
Crust
- 1/4 cup butter, unsalted
- 7 graham cracker sheets
- 3 tablespoons brown sugar
Cheesecake
- 2 – 8 ounce packages
- 1/2 cup + 2 tablespoon white granulated sugar
- 2 eggs + 1 egg yolk
- 1/2 tablespoon lemon juice
- 1/2 tablespoon vanilla extract
- 1/2 cup sour cream
- 7 ounces pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
Pecan Topping
- 1/2 cup pecans, chopped
- 1 teaspoon vanilla extract
- 1/3 cup all purpose flour
- 1/3 cup + 2 tablespoons brown sugar
- 1/4 cup white granulated sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/4 cup butter, unsalted
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×9 baking dish with parchment paper. Set aside.
- Use a blender (affiliate link) or food processor to finely ground the graham crackers. Pour into a mixing bowl, add the white sugar and butter, stirring until combined.
- Pour the crumbly mixture into the baking dish, pressing into the bottom of the pan evenly.
- Bake the crust for 8 minutes. Remove and set aside to cool.
- In a large bowl add the cream cheese and sugar. Use a hand mixer to beat these two ingredients together until combined and fluffy. Mix in the eggs one at a time, including the egg yolk mixing until just incorporated between each addition.
- Now add the sour cream, lemon juice, and vanilla, mixing with the hand mixer until combined.
- Pour 2 cups of this cheesecake filling on top of the cooled graham cracker crust. Spread evenly. Put in the freezer until ready for the next layer to be added.
- With the rest of the cheesecake filling, add the pumpkin puree, cinnamon, nutmeg, ginger and allspice. Mix together until combined.
- Pour the rest of the now pumpkin cheesecake filling slowly over the plain cheesecake filling. Spreading evenly.
- Bake the cheesecake for 30 minutes in the oven.
- While that is baking make the pecan topping.
- In a food processor or blender (affiliate link) add the chopped pecans, vanilla, flour, sugars, nutmeg, cinnamon, and butter. Pulse until crumbles form.
- Remove the cheesecake out of the oven after 30 minutes and coat with the pecan topping. Place back in the oven and bake for another 45 minutes. At this point the cheesecake should have a jiggly center, but firm edges.
- Now turn the oven off, open the oven door and let continue baking and cool in the oven for another hour. Remove the cheesecake from the oven, cover tightly and refrigerate for 6 hours in the fridge before serving.
Notes
Slice with a large knife dipped in hot water for a clean cut.
Serve with ice cream or whipped cream!
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 206
- Sugar: 12.4 g
- Sodium: 200.7 mg
- Fat: 11.8 g
- Carbohydrates: 22.9 g
- Fiber: 1.3 g
- Protein: 2.8 g
- Cholesterol: 44.8 mg