Pecan Pie Pumpkin Cheesecake Bar
When the flavors of Pecan Pie meet Pumpkin Cheesecake, you get the Pecan Pie Pumpkin Cheesecake Bar. This dessert is perfect for those who find it challenging to choose between classic fall desserts. With a prep time of 25 to 30 minutes and a cooking time of 50 minutes, it’s a manageable baking project.
What makes this dessert unique is its three distinct layers: a crust made from GF ginger snap cookies, a pumpkin cheesecake filling, and a pecan pie top layer. It’s dairy-free, making it an excellent choice for those with dietary restrictions. The balance of flavors and textures in this dish makes it suitable for holidays, special occasions, or even as a delightful weekend treat.
Why You’ll Love Pecan Pie Pumpkin Cheesecake Bar
- Distinct Layers: This dessert stands out for its layers. The GF ginger snap cookie crust provides a crunchy base, the pumpkin cheesecake adds a creamy element, and the pecan pie topping brings in nuttiness and sweetness.
- Dairy-Free: Made with dairy-free cream cheese and dairy-free sour cream, this dessert accommodates those with lactose intolerance or dairy allergies.
- Seasonal Flavors: The incorporation of pumpkin puree and pumpkin pie seasoning gives this dish an autumnal feel. It’s ideal for seasonal gatherings or holidays like Thanksgiving.
- Satisfying Texture: The creamy filling contrasts well with the crunchy pecans, while the softness of the cheesecake complements the firm cookie crust, offering a balanced mouthfeel.
- Straightforward Preparation: The recipe is divided into specific sections for the crust, the pumpkin cheesecake filling, and the pecan pie topping, making it easy to prepare each component step by step.
What You Need To Make Pecan Pie Pumpkin Cheesecake Bar
- Measuring cups/spoons
- Mixing bowls
- 9×13 baking dish
- Oven
Ingredients You Need To Make Pecan Pie Pumpkin Cheesecake Bar
For the Crust
- GF ginger snap cookies
- Butter, dairy-free and melted
For the Filling
- Dairy-free cream cheese, room temp
- Dairy-free sour cream
- Egg
- Egg yolks
- Date Syrup
- Vanilla extract
- Pumpkin puree
- Vanilla paste
- Pumpkin pie seasoning
- Cinnamon
For the Filling/Top Layer
- Date Syrup
- Brown sugar
- Vanilla extract
- Cinnamon
- Kosher salt
- Eggs
- GF flour
- Pecans, chopped
How To Make Pecan Pie Pumpkin Cheesecake Bar
For the Crust
- Preheat the oven to 350 degrees.
- In a blender, add the cookies and pulse until fine crumbs.
- Add the melted butter to a bowl and mix well.
- Spray a 9″x13” baking dish with nonstick baking spray.
- Press the crust mixture on the bottom of the pan and place in the fridge while you make the filling.
For the Filling
- Add all the ingredients together in a mixing bowl and mix until really smooth, about 5 minutes.
- Pour on the crust.
For the Filling/Top Layer
- Mix all the ingredients together in a bowl and gently pour on top of the cream cheese.
- Bake for 50 minutes, let cool for an hour on the stove before placing it in the fridge to set up.
- Leave in the fridge for 4 hours minimum. Enjoy!
Commonly Asked Questions
Can I use a different type of cookie for the crust?
GF ginger snap cookies are recommended for their flavor, but you can use another type of GF cookie.
How long will it keep in the fridge?
It’s best to consume within 3-4 days for optimal freshness.
Can I freeze it for later?
Yes, this dessert freezes well. Just be sure to store it in an airtight container. Please be advised the crust may become mushy if you choose to freeze.
Equipment
- Measuring cups/spoons
- mixing bowls
- 9×13 baking dish
- Oven
Ingredients
Ingredients: Crust
- 4 cups of GF ginger snap cookies
- 10 tbsp butter I used a dairy free, melted
Ingredients: Filling/Top layer
- 1 1/2 cups of @dvashorganics Date Syrup
- 1/2 cup of brown sugar
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp kosher salt
- 4 eggs
- 1/4 cup of 1.1 GF flour
- 2 cups pecans chopped
Ingredients: Filling
- 1 cup pumpkin puree
- 2 eggs
- 1 egg yolk
- 16 oz cream cheese, room temperature
- 8 oz sour cream
- 1/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
Instructions
How To Make The Filling:
- Add all the ingredients together in a mixing bowl
- mix until really smooth, about 5 minutes.
- Pour on the crust. Then follow the next step.
How To Make The Crust:
- Preheat the oven to 350 degrees.
- In a blender, add the cookies and pulse until fine crumbs.
- Add the melted butter and GF Ginger Snaps to a bowl and mix well.
- Spray a 9″x13” baking dish with nonstick baking spray.
- Press the crust mixture on the bottom of the pan and place in the fridge while you make the filling.
How To Make The Top Layer:
- Mix all the ingredients together in a bowl and gently pour on top of the cream cheese.
- Bake for 50 minutes, let cool for an hour on the stove before placing it in the fridge to set up.
- Leave in the fridge for 4hrs minimum. Enjoy!
If you have a soft spot for both pecan pie and pumpkin cheesecake, the Pecan Pie Pumpkin Cheesecake Bar is like having the best of both worlds in one dessert. With its distinct layers and balanced flavors, it offers a unique yet familiar eating pleasure.
From the crunch of the GF ginger snap cookie crust to the creaminess of the dairy-free pumpkin cheesecake, and finally to the nutty, sweet pecan pie top layer, this dessert is a multi-sensory delight. And it’s not just about the flavors; the texture adds another dimension to your enjoyment. It’s a versatile option suitable for different occasions, be it a holiday gathering or a simple family dessert. It’s a dish that makes you look forward to every bite.