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Per serving
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- 1
Make the crumb mixture
Preheat your oven to 350°F. In a large bowl, whisk together the flour and brown sugar. Cut in the cold butter with a pastry cutter or two forks until the mixture looks like coarse crumbs, then stir in the finely chopped pecans. Cold butter is the secret here — it stays in little pieces that create a tender, crumbly texture instead of melting into a solid layer. Set aside 3/4 cup of this mixture; that's your topping.
- 2
Press and pre-bake the crust
Press the remaining crumb mixture evenly into the bottom of a greased 8-inch square baking pan. Bake for 15 minutes, or until the edges are lightly browned. Let it cool completely on a wire rack. Pre-baking the crust keeps it from turning soggy under the creamy filling — a fully cooled crust is worth the little bit of patience.
- 3
Beat the cheesecake filling
In a large bowl, beat the softened cream cheese and sugar until completely smooth. Beat in the canned pumpkin, lightly beaten eggs, vanilla, cinnamon, and allspice just until combined. Make sure your cream cheese is truly softened before you start — cold cream cheese leaves stubborn lumps that no amount of beating will fully smooth out.
- 4
Assemble and bake
Pour the pumpkin filling over the cooled crust and spread it level. Sprinkle the reserved 3/4 cup of crumb mixture evenly over the top. Bake for 30 to 35 minutes, or until golden brown and the center is just set with only a slight jiggle. Cool on a wire rack, then chill before cutting into bars. Pull them when the center still has a soft wobble — cheesecake firms up as it cools, and stopping a touch early is how you keep it creamy instead of dry.
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Pumpkin Cheesecake Bars
Created by: SugarAndButter
Ingredients
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 5 tbsp butter
- 1 cup pecans
- 8 oz cream cheese
- 3/4 cup sugar
- 1/2 cup canned pumpkin
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1 tsp ground allspice
Instructions
- Make the crumb mixturePreheat your oven to 350°F. In a large bowl, whisk together the flour and brown sugar. Cut in the cold butter with a pastry cutter or two forks until the mixture looks like coarse crumbs, then stir in the finely chopped pecans. Cold butter is the secret here — it stays in little pieces that create a tender, crumbly texture instead of melting into a solid layer. Set aside 3/4 cup of this mixture; that's your topping.
- Press and pre-bake the crustPress the remaining crumb mixture evenly into the bottom of a greased 8-inch square baking pan. Bake for 15 minutes, or until the edges are lightly browned. Let it cool completely on a wire rack. Pre-baking the crust keeps it from turning soggy under the creamy filling — a fully cooled crust is worth the little bit of patience.
- Beat the cheesecake fillingIn a large bowl, beat the softened cream cheese and sugar until completely smooth. Beat in the canned pumpkin, lightly beaten eggs, vanilla, cinnamon, and allspice just until combined. Make sure your cream cheese is truly softened before you start — cold cream cheese leaves stubborn lumps that no amount of beating will fully smooth out.
- Assemble and bakePour the pumpkin filling over the cooled crust and spread it level. Sprinkle the reserved 3/4 cup of crumb mixture evenly over the top. Bake for 30 to 35 minutes, or until golden brown and the center is just set with only a slight jiggle. Cool on a wire rack, then chill before cutting into bars. Pull them when the center still has a soft wobble — cheesecake firms up as it cools, and stopping a touch early is how you keep it creamy instead of dry.