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Best Easy Quick Fall Harvest Cheesecake Bars

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These Quick Fall Harvest Cheesecake Bars with a buttery pecan crust are the perfect weeknight dessert. Ready in about 45 minutes with minimal fuss, they feature a creamy cheesecake filling and an optional pumpkin swirl for a taste of autumn.

Ingredients

Scale
  • 1 ½ cups pecan halves (toasted)
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ cup unsalted butter, melted
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 2 tablespoons all-purpose flour
  • ⅓ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon brown sugar
  • ½ teaspoon pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Spread pecan halves on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Set aside to cool for 5 minutes.
  3. In a food processor, pulse the cooled toasted pecans with both sugars until finely ground (coarse sand texture). Add melted butter, salt, vanilla extract, and flour. Pulse until the mixture comes together like wet sand.
  4. Press the crust mixture firmly and evenly into the prepared pan using the bottom of a measuring cup. Bake for 12 minutes, then set aside to cool slightly.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Scrape down the sides. Add ½ cup granulated sugar and beat for another minute.
  6. Add eggs one at a time, beating on low speed until just incorporated. Add vanilla extract, sour cream, and 2 tablespoons flour. Mix on low until smooth (about 30 seconds). Scrape the bowl.
  7. In a small bowl, whisk together pumpkin puree, 1 tablespoon brown sugar, and pumpkin pie spice until smooth.
  8. Pour the cheesecake filling over the pre-baked crust and spread evenly. Drop small spoonfuls of the pumpkin mixture randomly on top. Use a butter knife or toothpick to gently swirl into the cheesecake.
  9. Bake for 28-32 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly when shaken.
  10. Cool on a wire rack for 30 minutes at room temperature. Then refrigerate for at least 3 hours, preferably overnight.
  11. Once fully chilled, use the parchment paper handles to lift the block out of the pan. Slice into 9 even squares using a sharp knife, wiping the knife clean between slices.

Notes

For best results, ensure cream cheese, eggs, and sour cream are at room temperature. Do not overmix the filling to prevent cracks. The bars need at least 3 hours of chilling time for clean slicing. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese and coconut oil. Bars can be frozen for up to 3 months.

Nutrition

Keywords: cheesecake bars, fall dessert, pecan crust, pumpkin swirl, quick cheesecake, harvest bars, easy dessert

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