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 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
1-1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup mixture for topping.
2Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool completely on a wire rack.
3In 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 3/4 cup crumb mixture.
4Bake for 30 to 35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Total Time
Prep: 15 Min. Bake: 45 Min. + Cooling
Pumpkin cheesecake bars will help you use up that can of pumpkin for this fall dessert that's the perfect mashup of a pumpkin pie and a cheesecake, conveniently portioned into individual bars.
Nutrition Facts
1 bar: 228 calories, 15g fat (6g saturated fat), 52mg cholesterol, 88mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 4g protein.