Cheesecake Bars

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Servings: 32 Difficulty: Advanced
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Creamy pumpkin cheesecake bars with a crunchy pecan crust, perfect for autumn gatherings.
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Cheesecake Bars

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 32 Calories: 976.5

Description

These Cheesecake Bars offer a delightful twist on classic New York-style cheesecake by incorporating warm pumpkin and spices into the rich filling. The base is a buttery, crumbly crust made from flour, brown sugar, and pecans that provides a satisfying crunch against the smooth, custard-like interior. The filling blends softened cream cheese, solid-pack pumpkin, and eggs with cinnamon and allspice, creating a tender, flavorful slice that is both comforting and elegant. This dessert is incredibly easy to assemble, making it an ideal choice for holiday potlucks, Thanksgiving dessert tables, or cozy weekend baking sessions. The bars hold their shape well when chilled, allowing for neat slicing and easy serving. With their balance of sweet, spicy, and cheesy notes, these bars are a crowd-pleaser that bridges the gap between a pie and a cheesecake, offering a sophisticated yet home-style treat for any occasion.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine the flour and brown sugar.
  3. Cut in the softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. Stir in the finely chopped pecans until evenly distributed.
  5. Measure out 3/4 cup of the pecan crumb mixture and set it aside for the topping.
  6. Press the remaining crumb mixture firmly and evenly into the bottom of an ungreased 8x8-inch baking pan.
  7. Bake the crust in the preheated oven for 15 minutes.
  8. Remove the pan from the oven and allow the crust to cool slightly.
  9. In a large mixer bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  10. Add the pumpkin puree, beaten eggs, cinnamon, allspice, and vanilla extract to the cream cheese mixture.
  11. Blend on medium speed until all ingredients are fully incorporated and the batter is smooth.
  12. Pour the pumpkin cheesecake filling evenly over the partially baked crust.
  13. Sprinkle the reserved 3/4 cup of pecan crumb mixture evenly over the top of the filling.
  14. Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the center is set.
  15. Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
  16. Once cooled, cut into 1x2 inch bars and serve.

Nutrition Facts

Servings 32

Amount Per Serving
Calories 976.5kcal
% Daily Value *
Total Fat 50.2g78%
Saturated Fat 18.5g93%
Cholesterol 245.3mg82%
Sodium 266.2mg12%
Total Carbohydrate 119.9g40%
Dietary Fiber 6.1g25%
Sugars 67.9g
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, bars, pumpkin, dessert, pecan, crust, cream cheese, baking, cinnamon, allspice, autumn, fall, thanksgiving, holiday, sweet, creamy
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