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Best Fall Harvest Cheesecake Bars with Easy Pecan Crust

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These cheesecake bars feature a buttery pecan crust and a silky smooth cheesecake filling, with an optional pumpkin swirl for a festive fall touch. They’re quick to make, perfect for gatherings, and disappear every time.

Ingredients

Scale
  • 1 ½ cups pecans, finely chopped
  • 1 ½ cups all-purpose flour
  • ½ cup packed brown sugar (light or dark)
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ teaspoon salt
  • 24 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure vanilla preferred)
  • ½ cup sour cream, room temperature
  • 2 tablespoons all-purpose flour
  • ½ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons brown sugar

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. Make the pecan crust: In a medium bowl, combine finely chopped pecans, 1 ½ cups flour, ½ cup brown sugar, and salt. Pour in melted butter and stir with a fork until evenly moistened (mixture should look like wet sand). Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 15-18 minutes until edges are golden. Set aside to cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth (about 2 minutes). Add granulated sugar and beat until light and fluffy (about 2 more minutes). Add eggs one at a time, beating on low after each addition just until combined. Stir in vanilla extract and sour cream until just combined. Sprinkle 2 tablespoons flour over the top and mix on low until incorporated.
  4. Optional harvest swirl: In a small bowl, combine pumpkin puree, pumpkin pie spice, and 2 tablespoons brown sugar. Stir until smooth. Pour cheesecake filling over pre-baked crust and smooth the top. Drop spoonfuls of pumpkin mixture on top and gently swirl with a butter knife or skewer (do not over-swirl).
  5. Bake at 350°F (175°C) for 35-40 minutes. Edges should be set and slightly puffed, but center should jiggle slightly when shaken. Turn off oven, crack the door open, and leave bars inside for 15 minutes.
  6. Remove pan from oven and place on a wire rack to cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best).
  7. To serve, use parchment overhang to lift bars out of pan. Place on a cutting board and slice into squares with a sharp knife (run knife under hot water and wipe clean between cuts for neat slices).

Notes

Room temperature ingredients are crucial for a smooth filling. Press the crust firmly to prevent crumbling. Watch for the jiggle in the center to avoid overbaking. Chill overnight for best texture and clean slices. Bars taste even better on day two.

Nutrition

Keywords: cheesecake bars, pecan crust, fall dessert, pumpkin swirl, harvest bars, easy cheesecake, autumn baking

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