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Pumpkin Cheesecake Bars

This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall.
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    16 bars

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 5 tablespoons cold butter
  • 1 cup finely chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup canned pumpkin
  • 2 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice

Directions

  • In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping.
  • Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture.
  • Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts
1 each: 228 calories, 15g fat (6g saturated fat), 52mg cholesterol, 88mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 4g protein.

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