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Quick Pumpkin Pie Cheesecake Bars with Easy Pecan Crust

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These Quick Pumpkin Pie Cheesecake Bars feature a buttery pecan crust, a silky cheesecake layer, and a spiced pumpkin pie topping. They’re easy to make, perfect for fall gatherings, and require only 20 minutes of active prep.

Ingredients

Scale
  • 1 ½ cups pecans, finely chopped
  • 1 cup all-purpose flour
  • ¼ cup packed brown sugar
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 large egg, room temperature
  • ¼ cup heavy cream
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions

  1. Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the pecan crust: In a food processor, pulse pecans until finely ground (coarse sand texture). Transfer to a bowl and add flour, brown sugar, and salt. Stir to combine. Pour in melted butter and mix with a fork until it holds together when squeezed.
  3. Press the crust mixture firmly and evenly into the prepared pan using the bottom of a measuring cup. Bake for 12 minutes. Set aside to cool slightly.
  4. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add sugar and beat another minute. Add eggs one at a time, beating on low just until combined after each. Fold in sour cream and vanilla with a spatula.
  5. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, both sugars, egg, heavy cream, pumpkin pie spice, vanilla, and salt until smooth.
  6. Pour the cheesecake mixture over the pre-baked crust and spread evenly. Gently spoon the pumpkin mixture over the top in random spoonfuls, then use a butter knife to gently swirl together. Do not over-swirl.
  7. Bake for 35-40 minutes, until edges are set and slightly puffed but center still jiggles slightly when shaken.
  8. Cool on a wire rack for 1 hour at room temperature, then refrigerate for at least 3 hours (overnight is best).
  9. Once fully chilled, use parchment handles to lift the block out of the pan. Cut into 16 squares with a sharp knife, wiping blade clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Do not overbake; the center should still jiggle slightly when done. Chill completely before cutting for clean slices. For gluten-free, substitute almond flour or gluten-free baking blend for all-purpose flour. For dairy-free, use dairy-free cream cheese and plant-based butter.

Nutrition

Keywords: pumpkin cheesecake bars, pecan crust, fall dessert, easy pumpkin dessert, cheesecake bars

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