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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


  • 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 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice


  • 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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Average Rating:
  • laurel.lee
    Oct 22, 2015

    These did not turn out well for me, which was a little embarrassing since i took them to a potluck! It seemed like there was too much flour in the nut crust/topping. It did not brown well and it just tasted like raw flour had been sprinkled on top! There also was very little cheesecake flavor. Maybe I did something to mess up the recipe since it gets such rave reviews, but I had to be honest about my disappointment.

  • jjrodie
    Dec 22, 2013

    These were easy to make and taste great. It definitely tastes more like a pumpkin pie bar than cheesecake, so if you are looking for something with more of a cheesecake taste/texture then you might want to try something else. I made the recipe as written except I substituted cloves and nutmeg for the allspice since I didn't have any of that.

  • bakealicious
    Nov 11, 2013

    Delicious, but I discovered I don't like the taste of allspice! I made this the first time exactly according to the recipe, as I always do when making a new recipe. But there was a definite note to it that I couldn't put my finger on, but didn't like; and then I realized it had to be the allspice, which I'd never used before. I always thought it was called allspice because it was a combination of all the traditional baking spices, but it's NOT--it's ground up seeds of a tropical evergreen (pimento) tree. Makes sense, because to me there's a definite "sprucey" taste and scent to it. So...I made it the next time with the same amount of cinnamon, and substituted 1/2 tsp. nutmeg and 1/4 tsp. cloves for the allspice, and LOVED it! Winner!

  • SV2971
    Nov 23, 2012

    These were so delicious! I followed the advice about using regular margarine (I used imperial brand) and a little more than what the recipe called for. I also baked just the crust for 15 minutes separately instead of refrigerating it. They turned out perfect!

  • thisgurlluvs2cook
    Nov 19, 2012

    This recipe is absolutely outstanding! I was never much of a plain pumpkin pie person but wanted to make something for Thanksgiving with pumpkin for dessert. I found this recipe and decided to make it for a trial run before the big day. WOW, is all I have to say. My husband went nuts over it and said PLEASE PLEASE PLEASE make this and not pumpkin pie. I plan on making this one and some apple crumble bars in lieu of pies this year!

  • lottieda
    Nov 7, 2012

    No comment left

  • VictoriaElaine
    Oct 15, 2012

    No comment left

  • contalk68
    Oct 14, 2012

    No comment left

  • Carol48105
    Oct 9, 2012

    What a great, quick and easy recipe! We love the nut crust even though I made it with walnuts because I was out of pecans. I will try it with pecans next time.

  • Worshipguy
    Mar 10, 2012

    Very good! A nice change from the usual pumpkin pie.