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Best Easy Pumpkin Cheesecake Bars with Pecan Crust

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These pumpkin cheesecake bars feature a buttery pecan crust and a silky, spiced pumpkin cheesecake filling. They’re quick to make, perfect for fall gatherings, and deliver comforting flavor in every bite.

Ingredients

Scale
  • 1 ½ cups pecan halves (toasted for extra flavor, but raw works fine)
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cut into small cubes
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a food processor, pulse the pecan halves until finely ground (like coarse sand). Add the granulated sugar, brown sugar, flour, and salt. Pulse to combine. Add the cold butter cubes and pulse until the mixture looks like wet sand and holds together when squeezed.
  3. Transfer the crust mixture to the prepared pan. Press it down firmly and evenly. Bake for 15-18 minutes, until the edges are lightly golden and the crust smells toasty. Set aside to cool slightly.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down the sides. Add the sugar and beat until combined (about 1 minute).
  5. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Add the vanilla and mix gently.
  6. Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and flour. Mix on low speed until combined and smooth. Scrape the bowl to ensure no lumps remain.
  7. Pour the pumpkin cheesecake filling over the slightly cooled crust. Spread evenly to the edges. Tap the pan gently on the counter to release air bubbles.
  8. Bake at 350°F (175°C) for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly. If the top browns too quickly, tent loosely with foil after 25 minutes.
  9. Let the bars cool in the pan on a wire rack for about 1 hour. Then transfer to the refrigerator and chill for at least 3 hours, preferably overnight.
  10. Once fully chilled, lift the bars out using the parchment overhang. Place on a cutting board and slice into 16 squares (4 rows by 4 rows). Wipe the knife clean between slices for cleaner cuts.

Notes

Don’t skip the chilling step—bars need at least 3 hours in the fridge to set properly. Room temperature ingredients (cream cheese, eggs) prevent lumpy batter. Overmixing can cause cracks; mix on low speed and stop as soon as combined. For clean slices, chill thoroughly and wipe the knife between cuts.

Nutrition

Keywords: pumpkin cheesecake bars, pecan crust, fall dessert, easy pumpkin dessert, Thanksgiving dessert

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