4.5 from 6 votes
Pumpkin Pecan Cheesecake Bars
These sweet Pumpkin Pecan Cheesecake Bars with a crunchy Gingersnap crust, a layer of creamy pumpkin cheesecake, and a crumbly pecan topping drizzled in a sweet vanilla glaze make this a fantastic fall dessert.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12
Calories: 589 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Gingerbread Crust
- 20 gingersnaps crushed
- 2 tablespoons sugar
- 4 tablespoons butter melted
Cheesecake Filling
- 2 packages 8 oz each cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup 4 oz canned pumpkin puree (not pumpkin pie mix)
- 1 teaspoon pumpkin pie spice
Crumbly Pecan Topping
- 1/2 box yellow cake mix
- 1 1/2 cups Chopped pecans or walnuts
- 3/4 cup butter melted
Glaze
- 3/4 cup powdered sugar
- 1-1/2 teaspoons heavy cream adjust as needed for best consistency
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Spray an 8x8 pan with cooking spray or grease it with butter and flour.
- Gingersnap Crust: In a large bowl add the crushed gingersnap cookies. Add in sugar. Pour in the melted butter. Stir until combined.
- Pressed the gingersnap crumb mixture into the bottom of the 8x8 baking pan. Set aside.
- Pumpkin Cheesecake Filling: In a large bowl or stand mixer, mix the cream cheese and sugar together until creamy. Then add one egg at a time, mixing in between. Then mix in the pumpkin and pumpkin pie spice. Pour the mixer over the gingersnap crust in the baking pan.
- Crumbly Pecan Topping: Sprinkle half a box of yellow cake mix evenly over the cheesecake mixture. Then sprinkle chopped pecans evenly over the top of that.
- Bake in a preheated oven for about 50 to 60 minutes or until the top is golden brown and the center is not wobbly. Cool in the pan for about an hour. Then refrigerate for at least 3 hours or overnight.
- Glaze: While the cheesecake bars are cooling, make the glaze. In a medium bowl add the powdered sugar. Add the vanilla. Pour in the heavy cream and stir. You may need to add a little more cream to get the right consistency. Drizzle the glaze over the chilled pumpkin cheesecake bars and serve.
Cup of Yum
Nutrition Information
Calories
589kcal
(29%)
Carbohydrates
53g
(18%)
Protein
7g
(14%)
Fat
40g
(62%)
Saturated Fat
19g
(95%)
Cholesterol
110mg
(37%)
Sodium
483mg
(20%)
Potassium
202mg
(6%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
2607IU
(52%)
Vitamin C
1mg
(1%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 589
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 110mg | 37% |
| Sodium | 483mg | 20% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 2607IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.