Tuesday, November 17, 2009

Pumpkin Cheesecake Bars

Looking for something a little "different than the normal" for Thanksgiving?
This would be a good one!
The recipe is a little intimidating, but SO easy.
Did I mention it is REALLY, REALLY good too?
I love cheesecake. It is my ABSOLUTE favorite!
And this one is good.
So, break from the norm...I dare you!
Pumpkin Cheesecake Bars
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Preheat oven to 325*

In a small bowl, combine crackers and sugar, then stir in butter.
Press into the bottom of a 9x13 pan, coated with cooking spray.
Cover and refrigerate for at least 15 minutes.
(Didn't take a picture of that, but I hope we all get the idea.)
3 8oz packages of cream cheese, softened
3/4 cup sugar
1 15 oz can pumpkin
2 tbsp flour
3/4 tsp pumpkin pie spice
3/4 tsp vanilla extract
2 eggs, lightly beaten

In a large bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, flour, spice and vanilla. Add eggs and beat on low
just until combined.

Pour over crust.

Bake for 35 - 45 minutes, or until center is almost set.
(doesn't wiggle to much when you shake it)
Cool on wire rack for 1 hour.
Refrigerate for 3 hours or until chilled.
(the longer it's chilled, the better)
You can make it to this point and then top it before eating.
BUT, make sure you read ahead to the rest of the recipe,
there's something more you have to make!
2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 tsp vanilla

Pour whipping cream into a small bowl, and beat cream until it begins to thicken.
Add powdered sugar and vanilla, then continue beating until stiff peaks form.
Spread over chilled cheesecake**

Sugared Pecans:
1/2 cup sugar
1 cup pecan halves

In a large, non-stick skillet, add sugar.
Without stirring, heat over medium-low heat until sugar is melted.
Stir in pecans, stirring until coated.
(I like to add the pecans JUST BEFORE ALL the sugar is liquid, but not too soon!)
Pour onto parchment paper to cool.
Once cooled, break into pieces OR do a coarse chop.
Sprinkle on top of whipped cream.

**If you are making this ahead of time, I think it would be better to
actually cut the pieces and then dollop with the whipped cream and
sprinkle with pecans. It will last a little bit longer.


  1. We are on a pumpkin kick here...I can't wait to try these! Thanks for the recipe.

  2. Hi! I just saw your post over at The Hive! Your recipes all look so awesome!! I can't wait to try some of them. I am such a huge fan of pumpkin and these bars look amazing!

  3. I made these last night to take to my Thanksgiving party. They look great. It was very easy. I even tried the sugared pecans. I was a little scared but they were easy too.

  4. Thank you for the recipe. I made one modification for my husband who has to eat GF. I made a pecan crust (see below) and left out the sugared pecans for the top. Great pumpkin pie alternative!

    2 cups pecan halves (8 oz)
    1/4 cup packed golden brown sugar
    1/4 tsp ground cinnamon
    2 Tbsp unsalted butter at room temp

    In a food processor, blend pecans, brown sugar, and cinnamon until nuts are finely chopped. Add butter and process until well combined. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Bake for 20 minutes at 325 degrees or until golden brown. Transfer to rack and cool to room temperature.

  5. I made this today. I didn't have any pecans, so I sadly skipped them. I used two regular round pie pans; the recipe split that way perfectly. I used the same temp (325), and took them out of the oven at 30 minutes. I kept two spoonfuls of the canned pumpkin and added it to the heavy whipping cream.
    This recipe is perfect for folks that don't care for a rich cheesecake flavor; same goes for folks that don't care for the dense pumpkin pie texture.
    Thanks for sharing & Happy Thanksgiving.

  6. you inspired me! I love pumpkin and you give ideas. made an account in blogger just to follow you and say a BIG THANK YOU to you. Will try many of your recipes for sure!

  7. Looks amazing! I will be making these for my work bake contest for Halloween this Friday! Thank you!!


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