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Baked Pumpkin Pecan Cheesecake Bars

This baked pumpkin pecan cheesecake bar combines the cozy taste of pumpkin, creamy cheesecake, and a sweet pecan topping in a convenient bar form, perfect for family gatherings and fall potlucks.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 360
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
For the cheesecake layer
  • 16 oz cream cheese, softened Make sure it's at room temperature.
  • 1/2 cup pumpkin puree Use plain pumpkin puree, not pie filling.
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1.5 tsp pumpkin pie spice
For the pecan topping
  • 1 cup pecans, chopped
  • 1/2 cup packed brown sugar
  • 1/3 cup light corn syrup Can be substituted with maple syrup.
  • 2 tbsp unsalted butter

Method
 

Crust Preparation
  1. Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs with the melted butter until evenly moistened. Press firmly into the bottom of a 9x13-inch pan and bake for 10 minutes.
Cheesecake Layer
  1. Beat the softened cream cheese and granulated sugar together until smooth. Add pumpkin puree, eggs, and pumpkin pie spice, mixing gently until combined.
  2. Pour the cheesecake batter over the warm crust and spread evenly. Bake for 20 to 22 minutes, until just set with a slight jiggle.
Pecan Topping
  1. In a small saucepan, combine brown sugar, light corn syrup, and butter over medium heat. Stir for 3 to 4 minutes until bubbly and slightly thickened, then stir in chopped pecans.
  2. Pour the warm pecan topping over the cheesecake layer and spread evenly. Bake for 10 more minutes until bubbly and glossy.
Cooling and Serving
  1. Let the pan cool completely at room temperature. Refrigerate for at least 3 hours before slicing into neat squares.

Notes

For best results, use quality pumpkin puree and allow cream cheese to come to room temperature. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. For a lighter version, you can use reduced-fat cream cheese.