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

• graham crackers
• butter
• cinnamon

For the Filling

• cream cheese
• pumpkin seasoning
• pumpkin puree (not pumpkin pie filling)
• granulated sugar
• light brown sugar
• eggs
• vanilla extract
• sour cream

For the Filling/Top Layer

• butter
• granulated sugar
• corn syrup
• vanilla extract
• eggs
• pecans, chopped

How To Make Pecan Pie Pumpkin Cheesecake Bar

Instructions:

1. Preheat the Oven:
   Preheat your oven to 325°F.
2. Prepare the Baking Dish:
   Use either a 9″x9″x3″ deep dish or a 7″x11″x3″ deep dish. Grease the baking dish as needed.
3. Make the Crust:
   In a mixing bowl, combine the 3 crust ingredients (specifics not provided), and press the mixture evenly into the base of the baking dish.
4. Prepare the Cheesecake Layer:
   In a large mixing bowl, add the cream cheese and beat until smooth. Add the remaining ingredients (not specified) and mix until well combined. Pour the cheesecake mixture over the crust.
5. Prepare the Pecan Pie Topping:
   • In a medium-sized stock pot over medium heat, combine the sugar, butter, vanilla, and corn syrup. Stir well and cook for about 5 minutes until the sugar is fully dissolved. Remove from heat.
   • In a separate bowl, whisk the eggs. Slowly add the eggs to the warm syrup mixture while whisking quickly to prevent the eggs from scrambling.
   • Stir in the pecans, ensuring they are fully coated with the mixture.
6. Add the Topping:
   Ladle the pecan pie mixture over the cheesecake layer.
7. Bake:
   Bake for 55-70 minutes. The center should be set with a slight jiggle. (Note: Dairy-free versions may jiggle more, with the edges raised and the center sunken slightly.)
8. Cool and Chill:
   Allow the cheesecake to cool at room temperature for 1 hour. Then, refrigerate for at least 8 hours before serving.
9. Serve and Enjoy!
   Once chilled, slice and enjoy your pecan pie cheesecake bar!

Let’s Talk About Dairy Free Cheesecake Jiggles

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.   

Commonly Asked Questions

Can I use a different type of cookie for the crust?

Yes! Ginger Snap cookies would be a great substitute

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.

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.

More Pumpkin Recipes You’ll Also Love

• Pumpkin Monkey Bread
•  Pumpkin Snickerdoodle Cookies 
• Gluten and Dairy Free Pumpkin Cinnamon Rolls