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Kid-Approved Pumpkin Cheesecake Bars

Kid-Approved Pumpkin Cheesecake Bars - featured image
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These Kid-Approved Pumpkin Cheesecake Bars with a buttery pecan crust are the ultimate easy fall dessert. Creamy, spiced pumpkin cheesecake on a crunchy, nutty base—perfect for bake sales, holidays, or any autumn gathering.

Ingredients

Scale
  • 1 ½ cups (150g) pecans
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • ½ teaspoon salt
  • ½ cup (113g or 1 stick) cold unsalted butter, cut into small cubes
  • 16 ounces (452g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) canned pumpkin purée
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two long sides. Lightly spray with non-stick cooking spray.
  2. In a food processor, combine pecans, flour, brown sugar, and salt. Pulse until pecans are finely ground and mixture resembles coarse sand. Add cold butter cubes and pulse until mixture looks like wet sand and holds together when pinched.
  3. Pour crust mixture into prepared pan. Press firmly and evenly into the bottom using a flat measuring cup or glass. Bake for 15 minutes until lightly golden. Set aside to cool slightly.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add granulated sugar and beat until combined. Add pumpkin purée, vanilla, pumpkin pie spice, and cinnamon; beat on low until just combined.
  5. Add eggs one at a time, mixing on low speed just until each yolk disappears. Do not overmix.
  6. Pour cheesecake filling over warm crust and spread evenly. Bake for 45-50 minutes, until edges are set and center is slightly jiggly (like firm Jell-O).
  7. Cool completely on a wire rack (about 1-2 hours), then cover and refrigerate for at least 4 hours or overnight.
  8. Use parchment handles to lift bars onto a cutting board. Slice into squares with a sharp knife, wiping blade clean between cuts. Serve cold or at room temperature.

Notes

For best results, ensure cream cheese and eggs are at room temperature. Do not overbake; center should be slightly jiggly. Chilling overnight enhances flavor and makes slicing easier. Cracks can be hidden with whipped cream.

Nutrition

Keywords: pumpkin cheesecake bars, pecan crust, fall dessert, kid-approved, easy pumpkin dessert, bake sale recipe

Find it online: https://cooksyla.com/kid-approved-pumpkin-cheesecake-bars-easy-fall-dessert/