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Easy Pumpkin Cheesecake Bars

Easy Pumpkin Cheesecake Bars

ANGELAH100

"Incredibly easy and tasty. Neufchatel can be substituted for the cream cheese for a lower-fat but equally scrumptious alternative."
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Ingredients

1 h servings 202 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
  2. Mix flour and brown sugar in a bowl. Cut butter into flour mixture until small crumbs form. Stir pecans into the crumbs. Set 3/4 cup of the mixture aside for topping the bars; press remainder of the mixture into the bottom of the prepared baking dish.
  3. Bake crust in preheated oven until lightly browned, about 15 minutes; remove from oven and set aside to cool slightly.
  4. Beat cream cheese, white sugar, pumpkin puree, eggs, vanilla extract, allspice, and cinnamon together in a bowl until smooth; pour over the cooled crust. Sprinkle reserved topping over the cream cheese mixture.
  5. Return dish to oven and continue baking until the topping browns, 30 to 35 minutes.

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

Easy to make! The pecans are a great addition and the texture is just what I was looking for.

Most helpful critical review

I followed the recipe exactly but left out the pecans, which I can't imagine would make a difference. But this turned out very weird, not like pumpkin cheesecake but not like pumpkin cake either...

Most helpful
Most positive
Least positive
Newest

Easy to make! The pecans are a great addition and the texture is just what I was looking for.

So easy and yummy! I made it into a pie rather than squares and think it is better than pumpkin pie. This is now my go to. Better than that double layer recepie.

My family and friends LOVE this recipe!!

I omitted the nuts and replaced with oats since my guys don't like nuts in desserts. I also added extra cinnamon and a dash of ginger, cloves, nutmeg and allspice. Very easy dessert and quite t...

My daughter gave me this recipe to take to our extended family Christmas dinner. It was a hit! Loved the taste and texture, it's better than pie!

I've been making this for Thanksgiving for the past couple of years and my family and my boyfriends family love it. I actually put this into a graham cracker pie crust. It really is delicious!

I followed the recipe exactly but left out the pecans, which I can't imagine would make a difference. But this turned out very weird, not like pumpkin cheesecake but not like pumpkin cake either...

The flavor was good but the bars didn't set very well and I found the texture of the bars to be lumpy and I missed the creaminess of a cheesecake. If I make it again, I wouldn't do the crumble o...

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