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Flat lay of cut pumpkin cheesecake bars on a natural wood serving platter with white pumpkins decorating the table.

Pumpkin Cheesecake Bars

Meg Austin
Pumpkin and cream cheese? Who can resist this amazing duo? Certainly not me! These silky bar cookies are a delicious dessert for any fall party! Oh, and did I mention they are naturally gluten free? YAY!
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling time 12 hours
Total Time 12 hours 55 minutes
Course Dessert
Cuisine American
Servings 16 People
Calories 295 kcal

Equipment

  • 9X9 baking pan
  • stand mixer
  • Parchment paper
  • measuring cups and spoons

Ingredients
  

FOR THE PECAN CRUST

  • 1 ½ cups pecans Coarsely ground
  • ⅓ Cup sugar
  • 6 Tablespoons butter melted
  • ½ Cup tapioca flour
  • ½ Teaspoon sea salt

FOR THE PUMPKIN FILLING

  • 15 Ounce pumpkin purée
  • 2 eggs room temperature
  • 1 egg yolk room temperature
  • ¾ Cup heavy cream room temperature
  • ¾ Cup brown sugar
  • 2 Teaspoons pumpkin pie spice
  • ½ Teaspoon Madagascar bourbon vanilla

FOR THE CHEESECAKE FILLING

  • 8 Ounces cream cheese room temperature
  • ¼ Cup sugar
  • 1 egg room temperature
  • 1 Teaspoon Madagascar bourbon vanilla

Instructions
 

PREPARE THE PAN & PREHEAT

  • Preheat the oven to 350°. Line a 9X9 baking pan with parchment paper and spray it with cooking spray. Set aside and make the crust.
    A flat lay of pumpkin purée, brown sugar, eggs and heavy whipping cream for the pumpkin pie fillling.

MAKE THE CRUST

  • In a food processor or high speed blender, add the pecans, sugar, melted butter, tapioca flour and salt. Pulse until it is well combined and resembles coarse sand. Press the crust into the prepared pan and bake for ten minutes. When it is finished baking, set it aside to cool while you make the filling.

FOR THE PUMPKIN FILLING

  • In the bowl of a stand mixer or a medium mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, pumpkin pie spice and vanilla. Once the filling is smooth, pour ¾ of it in the crust. Save the last ¼ for the next step.

FOR THE CHEESECAKE FILLING

  • In the bowl of a stand mixer or a medium mixing bowl, whisk together the cream cheese, sugar, egg and vanilla until light and fluffy. Dollop the cheesecake filling over the pumpkin filling in a grid pattern. Layer the remaining pumpkin filling over the cheesecake filling and swirl it together in a marble pattern with a knife.

BAKE & CHILL

  • The bars will bake for about forty minutes. The middle will wobble slightly when done and the edges will be puffy and dark. Allow it to fully cool to room temperature (about two hours) and then chill overnight in the refridgerator before slicing and serving. This helps it to fully firm up. The bars need to be refrigerated for up to three days or frozen for up to three months.
    Flat lay of pumpkin cheesecake bars styled on a wire cooling rack surrounded by mini white pumpkins.

Nutrition

Calories: 295kcalCarbohydrates: 26gProtein: 4gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 81mgSodium: 171mgPotassium: 153mgFiber: 2gSugar: 19gVitamin A: 4688IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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