Pecan Pie Pumpkin Cheesecake Bars
Pecan pie pumpkin cheesecake bars have a buttery graham cracker crust, a thick layer of spiced pumpkin cheesecake, and a gooey pecan pie topping. Every bite gets a little crunch, a little creaminess, and plenty of pumpkin spice. Add a dollop of whipped cream, and you have a Thanksgiving dessert that covers a whole lot of favorites in one slice.
There are three layers, but you don’t have to bake each one separately. Press in the crust, mix the cheesecake filling, spoon on the pecan topping, and let the oven do its thing. The part to plan around is the chill time. These bars need at least eight hours in the refrigerator, which makes them a great dessert to bake the day before you want to serve them.
As an Amazon Associate I earn from qualifying purchases.
A Little of Everything I Love About Fall Desserts
I love a dessert that gives me a little of everything, and these bars do exactly that. You get the tangy pumpkin cheesecake, the buttery cookie crust, and that sticky pecan pie topping all on one fork. The topping is my favorite part to pair with the creamy filling.
I’d keep the finishing touches simple here: a little whipped cream and you’re good to go.
I hope you love this!
Why You’ll Love These Pumpkin Pecan Cheesecake Bars
- Three layers in one bake. The crust, cheesecake, and pecan topping go into the oven together.
- A real pecan pie layer. Butter, sugar, corn syrup, eggs, and chopped pecans make a gooey topping that bakes right over the pumpkin filling.
- Easy to make ahead. Bake them the day before and let them chill overnight while you work on the rest of dinner.
- Plenty of texture. The buttery crumbs and chopped pecans give the creamy cheesecake something to work with.
- Holiday-ready slices. Serve the chilled bars as they are or add whipped cream for a little extra.
Ingredients You’ll Need
Graham Cracker Crust
- Graham cracker crumbs: Finely crushed crumbs help the crust press together evenly.
- Unsalted butter: Melted butter binds the crumbs and gives the crust its buttery flavor.
- Ground cinnamon: A little extra warmth beneath the pumpkin filling.
Pumpkin Cheesecake Filling
- Cream cheese: Bring it to room temperature so it mixes smoothly.
- Pumpkin spice seasoning: Gives the filling its familiar fall flavor.
- Pumpkin puree: Use plain pumpkin puree, not sweetened pumpkin pie filling.
- Granulated sugar: Sweetens the cheesecake.
- Light brown sugar: Adds a little molasses flavor alongside the pumpkin spice.
- Eggs: Help the filling set as it bakes.
- Vanilla extract: Rounds out the pumpkin and spice flavors.
- Sour cream: Adds tang and richness to the filling.
Pecan Pie Topping
- Unsalted butter: Makes the topping rich and buttery.
- Granulated sugar: Dissolves into the syrup mixture before the eggs go in.
- Corn syrup: Gives the pecan pie layer its sticky texture.
- Vanilla extract: Adds flavor to the syrup.
- Eggs: Help the topping set in the oven. Use room-temperature eggs as listed in the recipe.
- Chopped pecans: Spread throughout the topping so you get some in every slice.
How to Make Pecan Pie Pumpkin Cheesecake Bars
- Make the crust. First, heat the oven to 325°F and grease a deep baking dish. Mix the graham cracker crumbs, melted butter, and cinnamon, then press them evenly into the bottom.
- Mix the pumpkin cheesecake. Next, beat the softened cream cheese until smooth. Add the pumpkin spice, pumpkin puree, both sugars, eggs, vanilla, and sour cream. Once everything is combined, pour the filling over the crust.
- Make the pecan topping. Melt the butter in a pot, then stir in the sugar, corn syrup, and vanilla. When the sugar dissolves, remove the pot from the heat. Gradually whisk a little warm syrup into the whisked eggs, then stir the tempered eggs back into the pot. Finally, stir in the pecans.
- Add the last layer. Gently ladle the pecan mixture over the cheesecake. Instead of pouring everything into one spot, distribute it evenly across the surface.
- Bake, cool, and chill. Bake for 55–70 minutes, until the edges are set and the center has a slight jiggle. After baking, let the bars cool for one hour. Then refrigerate for at least eight hours before slicing.
How To Tell When The Cheesecake Is Done
- The center should move a little when you gently nudge the pan, but it shouldn’t look liquid or slosh around. Instead, look for set edges and a small wobble in the middle. Because the filling continues to firm up as it cools and chills, don’t wait for the center to become completely rigid in the oven.
- If you’re making the dairy-free version, the center can look softer when it comes out. For that version, use the cheesecake-jiggle video as a visual guide alongside the set edges. Then give the bars their full overnight chill before cutting.
A Few Tips Before You Bake
- Use the deep pan listed. This recipe makes a thick, layered dessert. A shallow 9×9 pan isn’t the same as a 9×9×3-inch dish.
- Soften the cream cheese first. It’s much easier to smooth out before adding the other filling ingredients.
- Keep the egg mixture moving. Whisk while adding warm syrup to the eggs, then while returning the tempered eggs to the pot. Don’t add eggs straight to very hot syrup.
- Be gentle with the topping. Ladling it over the surface helps keep it above the cheesecake filling.
- Give the bars their full chill time. Eight hours in the refrigerator helps the filling set for slicing.
- Cut them cold. Wipe the knife between cuts to keep the layers looking neat.
Storing + Freezing
- To store: Keep the bars covered or in an airtight container in the refrigerator for 3–4 days.
- To Freeze: Once completely chilled, wrap individual bars tightly and place them in a freezer-safe container. Freeze without whipped cream. The crust may soften after thawing.
- To Thaw: Transfer to the refrigerator overnight, then serve chilled.
Pecan Pie Pumpkin Cheesecake Bars
Equipment
- Measuring cups/spoons
- Deep 9×9×3-inch or 7×11×3-inch baking dish.
- Oven
Ingredients
Crust Ingredients:
- 2 1/2 cups graham cracker crumbs
- 6 tbsp melted unsalted butter
- 1/2 tsp ground cinnamon
Pumpkin Cheesecake Ingredients:
- 24 ounces cream cheese (room temperature)
- 1 1/2 tbsp pumpkin spice seasoning
- 15 ounces can pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 eggs
- 2 tsp vanilla extract
- 1/4 cup sour cream
Pecan Pie Topping Ingredients:
- 4 tbsp unsalted butter
- 1/2 cup granulated sugar
- 1/3 cup corn syrup
- 1 tsp vanilla extract
- 2 eggs (room temperature)
- 1 cup chopped pecans
Instructions
- Prepare the baking dish. Preheat the oven to 325°F. Grease a deep 9×9×3-inch or 7×11×3-inch baking dish.
- Make the crust. Combine the graham cracker crumbs, melted butter, and cinnamon in a mixing bowl. Stir until evenly moistened, then press firmly into the bottom of the prepared dish.
- Mix the pumpkin cheesecake filling. Beat the room-temperature cream cheese until smooth. Add the pumpkin spice seasoning, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and sour cream. Mix until smooth and combined, scraping down the bowl as needed. Pour over the crust.
- Prepare the pecan pie topping. Melt the butter in a medium saucepan over medium heat. Stir in the sugar, corn syrup, and vanilla extract. Cook, stirring frequently, for about 5 minutes, until the sugar dissolves. Remove from the heat.
- Add the eggs and pecans. Whisk the topping eggs in a separate bowl. Gradually whisk a little of the warm syrup mixture into the eggs to temper them, then slowly whisk the tempered egg mixture back into the saucepan. Stir in the chopped pecans.
- Layer the topping. Gently ladle the pecan pie topping evenly over the pumpkin cheesecake filling, distributing it across the surface.
- Bake. Bake for 55–70 minutes, until the edges are set and the center has a slight jiggle. Dairy-free cheesecake may have a softer center; refer to the doneness video in the post for that version.
- Cool and chill. Let cool at room temperature for 1 hour, then refrigerate for at least 8 hours before slicing. Serve chilled, with whipped cream if desired.
Notes
- Pan size: Use a baking dish that is 3 inches deep to accommodate the layers.
- Pumpkin: Use plain pumpkin puree, not pumpkin pie filling.
- Gingersnap crust: Substitute the same amount of finely crushed gingersnaps for the graham cracker crumbs.
- Gluten-free: Use gluten-free graham crackers or gingersnaps and check the remaining ingredient labels.
- Dairy-free: Substitute dairy-free butter, cream cheese, and sour cream in the same amounts. Check the cookies for dairy, too. Texture and firmness may vary by product.
- Make ahead: Bake the day before serving and refrigerate overnight.
- Clean slices: Cut while cold and wipe the knife between cuts.
- Storage: Refrigerate covered or in an airtight container for 3–4 days.
- Freezing: Wrap fully chilled slices individually and place in a freezer-safe container. Freeze without whipped cream; the crust may soften after thawing.
- Thawing: Thaw overnight in the refrigerator and serve chilled. No reheating needed.
Nutrition
Frequently Asked Questions
Yes, and the overnight chill makes these a good dessert to get out of the way early. Bake them the day before, let them cool for one hour, then refrigerate for at least eight hours before slicing.
Absolutely. Swap the graham cracker crumbs for the same amount of finely crushed gingersnaps. They’ll give the crust a little more spice, which goes really well with the pumpkin filling.
No. The crust, pumpkin cheesecake, and pecan pie topping bake together. Just press the crumb mixture firmly and evenly into the bottom of the dish before adding the filling.
Stick with plain pumpkin puree. Pumpkin pie filling already has sugar and spices added, and this recipe includes its own measurements for both.
Gently ladle the topping over the filling, spreading it across the surface a little at a time. Pouring the entire mixture into one spot can push it down into the cheesecake.
Cold cream cheese is harder to blend smoothly. Let it come to room temperature, then beat it until smooth before adding the remaining ingredients. Scrape down the bowl so you don’t leave thicker bits along the sides.
Look for set edges and a slight wobble in the center when you gently move the pan. The middle shouldn’t look liquid or slosh around. Dairy-free versions can look softer, so use the doneness video as a visual guide and give the bars their full refrigeration time.
First, check how long they’ve chilled. These bars need at least eight hours in the refrigerator after cooling. Cutting them early can leave you with a soft filling and messy slices. If they’re still very loose after chilling overnight, they may have needed more time in the oven.
Slice the bars straight from the refrigerator. Use a sharp knife and wipe it clean between cuts so the pecan topping and cheesecake don’t drag into the next slice.
Yes. Use gluten-free graham crackers or gluten-free gingersnaps for the crust, and check the remaining ingredient labels. There’s no flour in the filling or topping to replace.
Use dairy-free butter, cream cheese, and sour cream in the same amounts, and check that your crust cookies are dairy-free, too. Different dairy-free products can give the filling a softer texture, so don’t skip the overnight chill.
They’re delicious on their own. A little whipped cream is a nice finishing touch, but the pecan pie topping already brings plenty of sweetness and gooey texture.
Wow!!! This is sooo delicious!!! Thanx for this recipe….you are the best!!!
yes, you can!
I haven’t made this yet, but was thinking about leaving off the pecan pie layer because we’ll also be serving pecan pie. Will this be just pumpkin cheesecake then?
Hello, You can 🙂 but here is a different option: https://thesaltycooker.com/pumpkin-cheesecake-with-snickerdoodle-crust/
Chef, you do a great job.