Pumpkin Cheesecake Bars Recipe
These Pumpkin Cheesecake Bars check all the boxes…and are an easy way to get that ‘taste of fall’.
Happy Wednesday my friends and welcome to an early taste of fall.
Are you starting to channel all things fall as much as I am? If not…I’m going to nudge you along. Last week I shared with you the recipe for Spiked Warm Apple Cider, today I have this recipe for delectable Pumpkin Cheesecake Bars and on Friday I’ll be back with a group of my blogger pals to share with you some ideas to jump-start your fall decorating.
I’m one of those who embraces all 4 seasons…in fact, it was one of the ‘must haves’ on my list when we relocated to North Carolina. It checked my box of ‘must have 4 seasons’ while also checking Terry’s box of ‘ must be able to grow Palm Trees’.
As such, I eagerly await each transition from one season to the next and this year is no exception. But I’m a tad frustrated that I can’t get my lovely fresh gourds even though JoAnn’s already has their Christmas decorations out…in the aisle right next to the Halloween decorations. Guess Mother Nature is forcing me to slow down and do it on her terms…although I did spy some fresh white pumpkins at the local farm stand this morning but it was closed…I guess as a result of the weather. Not to fear, I’m going to pop by again tomorrow morning…I’m ready to move on to fall already…no offense to summer.
Anyhow…let’s get back to these Pumpkin Cheesecake Bars. When we lived in Franklin, TN there was a charming bakery (Merridee’s) in the heart of charming downtown Franklin. Merridees had so many great treats, but one of my favorites was their pumpkin bars.
We moved from Franklin 15 years ago but I still pine for those Pumpkin Bars (but I am not sure they even sell them anymore!). This recipe is the result of my 15-year quest to try to duplicate the Merridees recipe. I have tried different variations of recipes and ultimately found one close that I was able to make a few additions to.
In my mind, my perfect Pumpkin Cheesecake Bar would have a crumb crust (check), a moist and spiced pumpkin layer (check), a tangy cheesecake layer (check) and crumbles on top (check)…yup these bars check all the boxes…did you notice I have a ‘check the box’ thing going on today! Hmmm….
Pumpkin Cheesecake Bars
Perfect combination of spiced pumpkin and creamy cheescake over a oatmeal crumb crust
- 1 1/2 cup rolled oats
- 1 1/4 cup flour
- 3/4 cup firmly packed light brown sugar
- 1/2 cup pecans, chopped
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup butter, room temp
- 1 16-oz can pumpkin puree, not pumpkin pie filling
- 1 egg
- 2/3 cup milk
- 1/3 cup brown sugar, packed
- 1 TBSP pumpkin pie spice
Cream Cheese Filling
- 8 ounces cream cheese, room temperature
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- Preheat oven to 375'F
- Combine all crust ingredients except butter and mix well
- Add the butter and mix until crumbly
- Reserve 1 1/2 cups of the crust mixture and press the remaining into a buttered 13 x 9 inch baking dish
- Bake for 10 minutes
- While crust is baking, mix the ingredients for the pumpkin filling in one bowl and the ingredients for the cream cheese filling in another bowl. You will most likely need to use an electric mixer on the cream cheese filling to get it smooth.
- When the crust has baked for 10 minutes, remove it from the oven and pour the cream cheese mixture over top, gently spreading it.
- Then gently spoon the pumpkin filling over top of the cream cheese filling
- Crumble the remaining crust ingredients over the pumpkin layer
- Bake for 30 minutes
- Cut when cool and ENJOY!
Adapted from the Pumpkin Squares recipe at the Spruce.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 187mgCarbohydrates: 25gFiber: 2gSugar: 12gProtein: 3g
So, where are you in your fall preparations? Are you clinging on to the last days of summer or are you ready to move on already?
If you are hearing fall’s siren call and NEED to make some Pumpkin Cheesecake Bars, then bookmark this page or pin it for your future reference.
And, if you are looking for another pumpkin recipe this fall, check out these delicious baked pumpkin donuts that have a Chai spice glaze…umm yeah!
Thanks again for spending a few minutes of your busy day with me today. Know that you are appreciated and that I welcome each and every comment that comes my way. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right or click here. I usually send out 2-3 emails a week, so I won’t inundate your inbox…believe me, I’m sensitive to an overflowing email inbox!
Printables and knit patterns are available to all of my subscribers in the Subscriber Benefits Library. I will continue to add patterns and printables to this page as we go along.
So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle using the form on the right sidebar. It’s towards the top a bit. I have sent all my subscribers the link to the Subscriber Benefits Library, but if you missed it or misplaced it, drop me a line.
This looks so yummy. I’m ready for Fall desserts and especially pumpkin ones. And the cream cheese only makes it better 🙂 Can’t wait to try this.
You are so right…cream cheese does seem to make most things better…I hope you enjoy.
Do these pumpkin cheesecake bars cut up as nicely as pictured? Also how do they taste the next day? I’m thinking they would be a nice treat to take to work. They look delish!
Hey Lisa…once cool they cut very nicely and they are still very tasty the next day. The photos were taken 2 days after I baked them for what it’s worth. I do keep them refrigerated, so maybe the crumb crust gets a little less crusty…but it still holds together so very nicely.
I’m pretty sure you’re going to get voted ‘best coworker’ after bringing these tummy yummies in!
Have a great day…
Thank you for this delicious recipe. Happy Fall
You are so welcome Sherry…I sure hope you enjoy them.
My kids love pumpkin and your cheesecake bars look super yummy Lynn!
Tara I sure hope you and your kiddos love these as much as we do!
This looks so tasty and how awesome to recreate something perfect for fall. I’m ready to embrace this season after a two week break of enjoying peaceful time at our new property. These bars may be just what I need to kick off the season in full gear.
How excited you must be with your new property. I need to pop over and read all about it.
And these pumpkin bars will definitely nudge towards fall a wee bit. I do hope you enjoy them
That sounds so good, and something I definitely want to try b/c I know hubby and I would love them! Pinned.
Hey Florence…I sure hope you and hubby enjoy them as much as we do! I’m getting ready to make another batch since my daughter didn’t get any of the last one!
Have a great weekend.
oh man those look divine!! I’m so ready for all things pumpkin!
You and me both Yuni! And this are so delicious. Hope you and your beautiful family enjoy them as much as mine does.
Many hugs, Lynn
Ummm, what’s not to love!? These look absolutely divine. The perfect fall treat!
Thanks Karly…I agree!
These are sooo yummy! The rolled oats give a nice crust and I love the touch of salt. These are easy and so delicious. Best part is that the ingredients are things I usually have in my oratory anyway. I’ll definitely be making these again!
Thanks, friend! So very glad you enjoyed them…they are a fall favorite in our home too!
Can you use walnuts instead of pecans?
Absolutely! I have made both ways and actually am more of a walnut girl, so like it better.