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Home » Creative Recipes » Pumpkin » Pumpkin Pecan Cheesecake Bars

Pumpkin Pecan Cheesecake Bars make a wonderful fall dessert.

Pumpkin Pecan Cheesecake Bars

BY: Michele
PUBLISHED: Sep 8, 2015
UPDATED: Dec 16, 2023
2 Reviews / 4.5 Average
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These sweet Pumpkin Pecan Cheesecake Bars with a crunchy Gingersnap crust, a layer of creamy pumpkin cheesecake, and a crumbly pecan topping drizzled in a sweet vanilla glaze make this a fantastic fall dessert.

Pumpkin Pecan Cheesecake Bars make a wonderful fall dessert.

Previously, in my Pumpkin Praline Bread Pudding post, I wrote about my quest to make a yummy yet easy pumpkin dessert that Mr. Flavor Mosaic would love since he is not a lover of regular pumpkin pie.

Each year I try to make a new pumpkin recipe. Last year I made the Cinnamon Swirl Pumpkin Coffee Cake, which was a hit.

This year I decided to make Pumpkin Cheesecake Bars but I wanted mine to have a gingersnap crust and a crumbly pecan topping with a sweet vanilla glaze.

Pumpkin Pecan Cheesecake Bars make a wonderful fall dessert.

These Pumpkin Pecan Cheesecake Bars were a hit with everyone, even Mr. Pumpkin Pie Hater AKA Mr. Flavor Mosaic loved them. These would make a wonderful dessert for Thanksgiving or for a fall potluck dessert.

If you want to use a graham cracker crust, you can substitute 1-1/2 cups of graham cracker crumbs.

For whom will you make these Pumpkin Pecan Cheesecake Bars?

More Holiday Desserts

  • Mini Pecan Pies
  • Pecan Pralines
  • Chocolate Chip Pecan Shortbread Cookies
  • German Chocolate Pecan Pie

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Recipe

Print Pin Save Saved!
4.50 from 2 votes

Pumpkin Pecan Cheesecake Bars

These sweet Pumpkin Pecan Cheesecake Bars with a crunchy Gingersnap crust, a layer of creamy pumpkin cheesecake, and a crumbly pecan topping drizzled in a sweet vanilla glaze make this a fantastic fall dessert.
Course Dessert, Pumpkin
Cuisine American
Keyword Pumpkin Cheesecake Bars, Pumpkin Pecan Cheesecake Bars
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 20 minutes minutes
Servings 12
Calories 589kcal
Author Michele @ Flavor Mosaic

Ingredients

Gingerbread Crust

  • 20 Gingersnaps crushed
  • 2 tablespoons sugar
  • 4 tablespoons butter melted

Cheesecake Filling

  • 2 packages 8 oz each cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup 4 oz canned pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon pumpkin pie spice

Crumbly Pecan Topping

  • 1/2 box yellow cake mix
  • 1 1/2 cups chopped pecans or walnuts
  • 3/4 cup butter melted

Glaze

  • 3/4 cup powdered sugar
  • 1-1/2 teaspoons heavy cream adjust as needed for best consistency
  • 1/4 teaspoon vanilla extract
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Instructions 

  • Preheat the oven to 350 degrees F.
  • Spray an 8×8 pan with cooking spray or grease it with butter and flour.
  • Gingersnap Crust: In a large bowl add the crushed gingersnap cookies. Add in sugar. Pour in the melted butter. Stir until combined.
  • Pressed the gingersnap crumb mixture into the bottom of the 8×8 baking pan. Set aside.
  • Pumpkin Cheesecake Filling: In a large bowl or stand mixer, mix the cream cheese and sugar together until creamy. Then add one egg at a time, mixing in between. Then mix in the pumpkin and pumpkin pie spice. Pour the mixer over the gingersnap crust in the baking pan.
  • Crumbly Pecan Topping: Sprinkle half a box of yellow cake mix evenly over the cheesecake mixture. Then sprinkle chopped pecans evenly over the top of that.
  • Bake in a preheated oven for about 50 to 60 minutes or until the top is golden brown and the center is not wobbly. Cool in the pan for about an hour. Then refrigerate for at least 3 hours or overnight.
  • Glaze: While the cheesecake bars are cooling, make the glaze. In a medium bowl add the powdered sugar. Add the vanilla. Pour in the heavy cream and stir. You may need to add a little more cream to get the right consistency. Drizzle the glaze over the chilled pumpkin cheesecake bars and serve.

Nutrition

Calories: 589kcal | Carbohydrates: 53g | Protein: 7g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 110mg | Sodium: 483mg | Potassium: 202mg | Fiber: 2g | Sugar: 35g | Vitamin A: 2607IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg

If you like this recipe, be sure to try my Pumpkin Praline Bread Pudding.

Pumpkin Praline Bread Pudding Fall Dessert

Or you may prefer this Cinnamon Swirl Pumpkin Coffee Cake.

Cinnamon Swirl Pumpkin Coffee Cake

Or you may like my Pumpkin Sheet Cake with Cream Cheese Frosting.

Pumpkin-Cake-Cream-Cheese-Frosting

Filed Under: Bars / Brownies, Budget-friendly, Cheesecake, Comfort Food, Fall Recipes, Freezer Food, Holiday, Holiday Baking, Make Ahead, Mini Desserts, Pot Luck, Pumpkin, Thanksgiving, Thanksgiving Desserts Tagged With: bars, cream cheese, dessert, fall, ginger snaps, pecans, pumpkin, Thanksgiving

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author and content creator. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot and Air Fryer recipes and Italian, Southern and Mexican cuisines.  Contact: [email protected].

Comments

  1. Stephanie @ DailyAppetite says

    September 2, 2016 at 6:03 pm

    This is everything I want in a Fall dessert.

    Reply
  2. Carol says

    October 19, 2024 at 8:00 am

    Can I freeze these bars and make them early for Thanksgiving?

    Reply
    • Michele says

      October 19, 2024 at 9:15 am

      Hi Carol,

      Yes, you can freeze these bars, either a whole pan, or freeze individual pieces, for up to three months. Wrap in plastic and then place in a freezer bag or wrap with aluminum foil.

      Thanks,

      Michele

      Reply
4.50 from 2 votes (2 ratings without comment)

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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes.
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