Pumpkin Cheesecake Bars
Total TimePrep: 15 min. Bake: 45 min. + cooling
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 5 tablespoons cold butter
- 1 cup finely chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup sugar
- 1/2 cup canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping.
- Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture.
- Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts1 each: 228 calories, 15g fat (6g saturated fat), 52mg cholesterol, 88mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 4g protein.
Oct 22, 2015
These did not turn out well for me, which was a little embarrassing since i took them to a potluck! It seemed like there was too much flour in the nut crust/topping. It did not brown well and it just tasted like raw flour had been sprinkled on top! There also was very little cheesecake flavor. Maybe I did something to mess up the recipe since it gets such rave reviews, but I had to be honest about my disappointment.
Dec 22, 2013
These were easy to make and taste great. It definitely tastes more like a pumpkin pie bar than cheesecake, so if you are looking for something with more of a cheesecake taste/texture then you might want to try something else. I made the recipe as written except I substituted cloves and nutmeg for the allspice since I didn't have any of that.
Nov 11, 2013
Delicious, but I discovered I don't like the taste of allspice! I made this the first time exactly according to the recipe, as I always do when making a new recipe. But there was a definite note to it that I couldn't put my finger on, but didn't like; and then I realized it had to be the allspice, which I'd never used before. I always thought it was called allspice because it was a combination of all the traditional baking spices, but it's NOT--it's ground up seeds of a tropical evergreen (pimento) tree. Makes sense, because to me there's a definite "sprucey" taste and scent to it. So...I made it the next time with the same amount of cinnamon, and substituted 1/2 tsp. nutmeg and 1/4 tsp. cloves for the allspice, and LOVED it! Winner!
Nov 23, 2012
These were so delicious! I followed the advice about using regular margarine (I used imperial brand) and a little more than what the recipe called for. I also baked just the crust for 15 minutes separately instead of refrigerating it. They turned out perfect!
Nov 19, 2012
This recipe is absolutely outstanding! I was never much of a plain pumpkin pie person but wanted to make something for Thanksgiving with pumpkin for dessert. I found this recipe and decided to make it for a trial run before the big day. WOW, is all I have to say. My husband went nuts over it and said PLEASE PLEASE PLEASE make this and not pumpkin pie. I plan on making this one and some apple crumble bars in lieu of pies this year!
Nov 7, 2012
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Oct 15, 2012
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Oct 14, 2012
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Oct 9, 2012
What a great, quick and easy recipe! We love the nut crust even though I made it with walnuts because I was out of pecans. I will try it with pecans next time.
Mar 10, 2012
Very good! A nice change from the usual pumpkin pie.