Creamy Pumpkin Cheesecake Bars with Nut Crust Recipe
Deliciously creamy pumpkin cheesecake bars featuring a smooth pumpkin-flavored cream cheese filling atop a nutty crust. These bars combine the comforting flavors of pumpkin and spices in an easy-to-make dessert perfect for fall gatherings or holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 5 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust:
- 1 1/2 cups finely ground mixed nuts (e.g., pecans, almonds, walnuts)
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the finely ground nuts with sugar and melted butter until the mixture is well blended. Press this nut mixture evenly into the bottom of an 8×8 inch (20×20 cm) baking pan to form the crust.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, cinnamon, nutmeg, ginger, vanilla extract, and salt. Mix until all ingredients are fully combined and the batter is smooth.
- Bake the cheesecake bars: Pour the pumpkin cream cheese filling over the prepared nut crust in the baking pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Chill: Remove the cheesecake bars from the oven and let them cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight to allow the bars to firm up and flavors to develop.
- Serve: Once chilled, cut into squares and serve. Optionally garnish with whipped cream or a sprinkle of cinnamon before serving.
Notes
- If you prefer a less sweet crust, reduce sugar in the crust to 2 tablespoons.
- Use canned pumpkin puree for convenience and consistent flavor.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Allow bars to chill thoroughly for best texture and flavor development.
- Store leftover bars covered in the refrigerator for up to 5 days.
Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, nut crust cheesecake, pumpkin recipes
