Description
Delicious pumpkin cheesecake bars with a graham cracker crust and pecan topping.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter (melted)
- 2 tablespoons granulated sugar
- 16 oz cream cheese (softened)
- 0.75 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cups chopped pecans
- 2 tablespoons brown sugar (packed)
- 1 tablespoon cold butter (cubed)
Instructions
- Preheat oven to 350°F. Line a 9×13 pan with foil and grease.
- Mix crumbs, butter, and sugar; press into pan and bake for 8 minutes.
- Beat cream cheese and sugar until smooth; add eggs and pumpkin.
- Pour batter over crust; sprinkle with pecan and brown sugar topping.
- Bake for 35-45 minutes until edges are set but center jiggles slightly.
- Cool in oven with door cracked for 1 hour, then let cool to room temperature.
- Refrigerate for at least 4 hours before lifting and slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: Store in fridge for up to 5 days. Freeze individual bars for up to 3 months. Thaw in fridge before serving.