Pumpkin Pecan Cheesecake Bars

by Linette

These yummy pumpkin pecan cheesecake bars incorporate two of fall and Thanksgiving’s favorite flavors, pumpkin and pecan, into one delicious dessert. You can serve them straight from the pan in a buffet style dinner, or dress them up on a plate by drizzling a little chocolate or cranberry sauce over the top for a fancier dessert.

Pumpkin Pecan Cheesecake Bars Recipe

Pumpkin Pecan Cheesecake Bars

Pumpkin Pecan Cheesecake Bars


  • Crust
  • 2 cups crushed graham crackers
  • ½ cup crushed pecans
  • ½ cup butter
  • Bars
  • 3- 8 ounce packages of cream cheese
  • 1- 32 ounce can of pumpkin
  • 1 cup of sugar
  • ¼ cup flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons of cinnamon
  • 1 teaspoon of vanilla
  • Whole pecans for the top


  • Preheat the oven to 350` F.
  • Mix together the ingredients for the crust with a fork in a medium size bowl.
  • When all the crust ingredients are well mixed, pour the mixture into a 9x13 pan and press evenly onto the bottom of the pan.
  • Mix together the ingredients for the bars, and blend with a mixer until all the ingredients are incorporated into a smooth mixture. It’s OK if you still see some flecks of cream cheese, and some darker flecks of spice.
  • Pour the bar mixture on top of the crust in the 9x13 pan.
  • Put the bars in the oven and bake for about 1 hour. If the top starts to get too dark, cover the cheesecake with a piece of aluminum foil.
  • Once the cheesecake has baked, let it cool for a few minutes on the counter. Cover with plastic and put the warm cheesecake in the refrigerator for several hours to chill and set.
  • Cut the cheesecake into individual bar servings, topping each bar with a whole pecan.


Kids fun tip:
These bars are delicious served with a dollop of whipped cream on top, or drizzled with a little white or dark chocolate to add a finishing touch.

Looking for more fall recipe ideas? Check out these Candy Corn 7 Layer Magic Bars.

Candy Corn Magic Bars


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