These Pumpkin Cheesecake Bars have a nutty crust, creamy pumpkin cheesecake, and a yummy streusel topping. This recipe is perfect for fall baking.
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It doesn’t even matter if it is still hot out, or if the calendar reads ‘August’, people get fall baking on their mind once school starts up again. And, most of the time, people are craving pumpkin treats. Cracking open that can of pumpkin puree is a sure signal that fall is here (or fast arriving). It’s exactly why people enjoy their PSL’s and start to whip up pumpkin treats with pure abandon. Be sure to make these Pumpkin Cheesecake Bars because they are a great fall treat.
It’s Halloween! I love it!!! I really can’t wait to see all the kids dressed up as they go around trick or treating. It is just so adorable.
Pumpkin Cheesecake Bars
Besides my eagerness to pass out candy, I am so excited to share this awesome recipe for these Pumpkin Cheesecake Bars. It’s simple, affordable, and so delicious.
I got this recipe by participating in a recipe swap with other bloggers. This month, I was provided Cyndi’s blog, Cookin’ with Cyndi. I browsed her recipes and as soon as I was the post for Spiced Pumpkin Cheesecake Bars I knew we had a winner.
It would be perfect for a fall recipe and it reminded me of the Cheesecake Cookie Bars I had been making in the spring. I loved the simple bar that consists of a creamy cheesecake filling sandwiched between 2 layers of cookie bar crust.
Like those Cheesecake Cookie Bars, these Pumpkin Cheesecake Bars are irresistible and easy to make. The crust and topping are the same, and the cheesecake filling is really simpel to make as well. It takes about 40 minutes to make too. Can’t beat that!
Something that is really great about these bars is that you can easily make them gluten free. Just use gluten free Bisquick and you are good to go. Great for a crowd! (As long as you let everyone know there are nuts in them!)
If you don’t have pecans, you don’t have to fret! Swap out the pecans for walnuts.
Get your fall baking mojo going with these awesome Pumpkin Cheesecake Bars. Everyone will love them and love you for making them. yum!
Pumpkin Puree or Pumpkin Pie filling?
For this recipe you want to make sure you use canned pumpkin puree. The canned pumpkin pie filling is seasoned and not right for this recipe.
Can I freeze the Pumpkin Cheesecake Bars?
Yes, you can freeze the bars. When freezing, layer a piece of wax paper between the bars so they stay separate when freezing.
More Pumpkin Recipes
For the crust
- 1 Cup packed light brown sugar
- 2/3 Cup unsalted butter, softened
- 1 teaspoon pumpkin pie spice
- 2 cups Bisquick baking mix
- 1 cup finely chopped pecans
For the filling
- 12 ounces cream cheese (1.5 packages), softened
- 1/2 Cup light brown sugar
- 1/4 Cup sugar
- 3 eggs
- 3/4 Cup pumpkin puree (canned)
- 1 1/2 teaspoons vanilla extract
- 1 heaping Tablespoon pumpkin pie spice
- Preheat oven to 350˚. Generously grease a 13" x 9" pan.
- To make the crust, cream together the brown sugar and butter. Once they are combined add in the pumpkin pie spice. Gently add in the Bisquick and nuts until mixture is crumbly. Reserve two cups. Press remaining mixture in pan with fingers. Bake 10 minutes.
- To make the filling, beat the cream cheese until smooth. Add sugars, eggs, pumpkin, vanilla, and pumpkin pie spice. Mix well until smooth.
- Pour the cheesecake mixture over par-baked crust. Then sprinkle with remaining two cups of crust mixture on top of the cheesecake filling.
- Bake until center is set and top is golden, about 30 minutes. Cool completely before cutting, serve well-chilled.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 256 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 51mg Sodium: 250mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 1g Sugar: 16g Sugar Alcohols: 0g Protein: 3g