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To make these Pumpkin Pecan Cheesecake Bars, gather these ingredients: - 1 cup graham cracker crumbs - 1/4 cup melted butter - 1/4 cup brown sugar - 2 (8 oz) packages cream cheese, softened - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 teaspoon pumpkin pie spice - 1/2 cup chopped pecans - 1/4 teaspoon salt These ingredients blend to create a rich, creamy dessert that sings fall flavors. You can switch some ingredients if needed. Here are some easy swaps: - Use crushed cookies instead of graham crackers for the crust. - Coconut oil can replace melted butter for a dairy-free option. - Maple syrup can stand in for brown sugar for a different sweetness. - Use dairy-free cream cheese for a vegan version. - If you cannot find canned pumpkin, fresh pumpkin works too! Just cook and mash it first. These substitutions keep the taste rich while meeting your needs. Add some flair to your bars with these toppings: - Whipped cream adds a light touch. - Drizzle caramel sauce for extra sweetness. - A sprinkle of cinnamon or nutmeg gives a warm spice. - More chopped pecans can add crunch and flavor. These toppings let you customize your bars to fit your taste! To start, preheat your oven to 350°F (175°C). Grab an 8x8-inch baking dish and grease it well. In a medium bowl, mix together 1 cup of graham cracker crumbs, 1/4 cup of melted butter, and 1/4 cup of brown sugar. Stir until the mixture is crumbly. Press this mixture firmly into the bottom of your prepared dish. Bake it for 10 minutes. Once done, take it out and let it cool a bit. Next, take a large mixing bowl. Beat 2 packages of softened cream cheese until it's smooth. You can use an electric mixer for this. Now, add 1 cup of canned pumpkin puree, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and 2 large eggs. Don’t forget to add 1 teaspoon of pumpkin pie spice and 1/4 teaspoon of salt. Mix it all together until it’s smooth and creamy. Gently fold in 1/2 cup of chopped pecans for a nice crunch. Now, pour your creamy cheesecake mixture over the cooled crust. Spread it out evenly. Bake the dish for 30-35 minutes. Keep an eye on it until the center is set and the edges turn lightly golden. Once it's baked, let the bars cool at room temperature for about an hour. After that, pop them in the fridge for at least 4 hours. If you have time, letting them set overnight works wonders. When they are fully set, cut them into squares and serve them chilled. Enjoy your delicious pumpkin pecan cheesecake bars! One mistake is using cold cream cheese. It should be soft for a smooth mix. If you skip the cooling time after baking, the bars may not set well. Also, don’t overmix once you add the eggs; this can make the texture too fluffy. To get a creamy texture, beat the cream cheese well before adding any other ingredients. Mix the pumpkin and sugar lightly, just until combined. Don’t forget to fold in the pecans gently. This keeps them from sinking and adds a nice crunch. Serve these bars chilled for the best taste. I love to top them with whipped cream or a sprinkle of cinnamon. You can also serve them with a scoop of vanilla ice cream for extra sweetness. Pair these bars with coffee or chai for a cozy fall treat. {{image_2}} To make gluten-free pumpkin pecan cheesecake bars, swap the graham cracker crumbs. Use gluten-free crumbs or crushed nuts instead. This change keeps the crust tasty and holds together well. Ensure your butter is also gluten-free. The rest of the recipe stays the same. You still get that rich flavor! For a vegan twist, replace the cream cheese with a vegan cream cheese. Use silken tofu blended until smooth as another option. Swap the eggs with flaxseed meal or chia seeds mixed with water. Use maple syrup instead of granulated sugar for sweetness. This way, you enjoy the same creamy texture without animal products. You can get creative with flavors. Add chocolate chips for a sweet touch. A swirl of caramel can add a nice surprise. Try mixing in dried cranberries for a fruity kick, or even a hint of orange zest for a fresh note. Each mix-in changes the bars, making them unique and fun! To store leftover pumpkin pecan cheesecake bars, place them in an airtight container. I like to use a glass dish with a lid. This keeps them fresh. You can also wrap them tightly in plastic wrap. Store them in the fridge for up to five days. Make sure they are fully cooled before storing. This helps maintain their lovely texture. If you want to save some bars for later, freezing is a great option. First, cut the bars into squares. Then, place them on a baking sheet lined with parchment paper. Freeze them for about two hours. Once frozen, transfer the squares into a freezer-safe bag. Squeeze out all the air before sealing. They can stay in the freezer for up to three months. When ready to enjoy, just thaw them in the fridge overnight. Reheating your pumpkin pecan cheesecake bars is simple. You can microwave them for about 15 to 20 seconds. This warms them without cooking them further. If you prefer to use the oven, preheat it to 350°F (175°C). Place the bars on a baking sheet and heat for about 10 minutes. I recommend enjoying them chilled for the best taste, but warm bars are also delicious! Yes, you can use fresh pumpkin. Start with a sugar pumpkin. Roast it until soft, then scoop out the flesh. Blend it smooth before adding to your cheesecake mix. This makes a tasty option, but canned pumpkin is easier and saves time. These bars can last up to a week in the fridge. Make sure to store them in an airtight container. If you want to keep them longer, consider freezing them, which can extend their life to three months. Yes, you can make these bars ahead of time! They taste even better after chilling for a day. Just prepare them, chill them in the fridge, and cut them into squares before serving. This makes them ready for any event. These bars pair well with whipped cream or caramel sauce. A scoop of vanilla ice cream also complements them nicely. You can even sprinkle extra chopped pecans on top for added crunch and flavor. This blog post covered all you need for pumpkin pecan cheesecake bars. We reviewed the key ingredients and their substitutes. I shared step-by-step instructions and tips to reach the best texture. I also highlighted variations like gluten-free and vegan options. Lastly, we discussed how to store leftovers properly. I hope you feel ready to bake these delicious bars. Enjoy sharing them with friends or family!

Pumpkin Pecan Cheesecake Bars

Indulge in the deliciousness of Pumpkin Pecan Cheesecake Bars! These creamy and rich treats are perfect for fall gatherings or anytime you crave a sweet dessert. With a buttery graham cracker crust and a smooth pumpkin filling topped with crunchy pecans, these bars are irresistible. Ready to impress your friends and family? Click through to explore the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup melted butter

1/4 cup brown sugar

2 (8 oz) packages cream cheese, softened

1 cup canned pumpkin puree

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 teaspoon pumpkin pie spice

1/2 cup chopped pecans

1/4 teaspoon salt

Instructions
 

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until well combined and crumbly.

      Press the mixture into the bottom of the prepared baking dish to form a crust layer. Bake in the preheated oven for 10 minutes, then remove and let it cool slightly.

        In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

          Add in the pumpkin puree, granulated sugar, vanilla extract, eggs, pumpkin pie spice, and salt. Beat until everything is well combined and smooth.

            Fold in the chopped pecans gently.

              Pour the cheesecake mixture over the prepared crust, spreading it evenly.

                Bake for 30-35 minutes, or until the center is set and edges are lightly golden.

                  Allow the bars to cool at room temperature for an hour, then refrigerate for at least 4 hours (or overnight) to set completely.

                    Once set, cut into squares and serve chilled.

                      Prep Time: 20 mins | Total Time: 5 hrs 15 mins | Servings: 16 bars