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Cozy Fall Harvest Cheesecake Bars with Pecan Crust

cozy fall harvest cheesecake bars with pecan crust - featured image
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These creamy cheesecake bars feature a toasted pecan crust and a pumpkin-spiced filling, making them the perfect cozy fall dessert. Easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (180g) pecans, toasted and finely chopped
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (70g) packed light brown sugar (for crust)
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ teaspoon salt (for crust)
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar (for filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) heavy cream
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (120g) pumpkin purée
  • Pinch of salt (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Toast pecans on a baking sheet for 5-7 minutes until fragrant. Let cool.
  3. In a food processor, pulse toasted pecans, flour, ⅓ cup brown sugar, and ¼ teaspoon salt until finely ground. Add melted butter and pulse until mixture clumps.
  4. Press crust firmly into prepared pan. Bake for 12 minutes. Set aside to cool slightly.
  5. In a large bowl, beat cream cheese until smooth. Add granulated sugar and ¾ cup brown sugar, then cinnamon and nutmeg. Mix until combined.
  6. Beat in eggs one at a time on low speed. Stir in vanilla.
  7. Add pumpkin purée and heavy cream; mix on low until just incorporated.
  8. Pour filling over crust and spread evenly. Tap pan to release air bubbles.
  9. Bake for 30-35 minutes until edges are set and center is slightly jiggly.
  10. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  11. Use parchment to lift bars out. Slice into 16 squares with a clean knife.

Notes

Toast pecans carefully to avoid burning. Use room temperature ingredients for a smooth filling. Do not overmix after adding eggs. Chill bars thoroughly before slicing for clean cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: cheesecake bars, pecan crust, pumpkin cheesecake, fall dessert, harvest bars, Thanksgiving dessert

Find it online: https://cravemila.com/cozy-fall-harvest-cheesecake-bars-with-pecan-crust/