Pumpkin Cheesecake Bars

Name: Pumpkin Cheesecake Bars
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 16 bars
Ingredients: 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

Total Time Prep: 15 min. Bake: 45 min. + cooling

Yield 16 bars

Test Kitchen Approved

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.

Ingredients

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

Directions

In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup mixture 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 completely 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 3/4 cup crumb mixture.
Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts

1 bar: 228 calories, 15g fat (6g saturated fat), 52mg cholesterol, 88mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 4g protein.

This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall.

Recipe Creator