Pumpkin Cheesecake Bars with Pecan Praline

Cheesecake bars might just trump cheesecake based on: EASY! When you need a quick dessert to please a crowd with minimal chill time and rapid "oven-to-table" rate, bars are best! These delicious Pumpkin Cheesecake Bars are a hybrid of creamy cheesecake and pumpkin pie. They're made with pure pumpkin, a blend of warm cozy spices and the most irresistible 2-ingredient pecan praline. You will love this!

WHY YOU WILL LOVE THIS RECIPE

• Homemade cheesecake crust - the base is so quick and easy to make with basic ingredients and a touch of cinnamon. You don't need to run out and buy graham cracker crumbs!
• Creamy smooth cheesecake - the filling is so silky smooth and extra creamy with a bit of yogurt.
• Pumpkin pie bars - this cheesecake is part pumpkin pie for the ultimate Fall dessert! I love using cream cheese in my pumpkin pie recipes too!
• Pumpkin pie spice- the fragrant spices are so cozy and warming, and they pair with pumpkin so well. You can use your favorite pumpkin spice blend, your make your own with a combination of cinnamon, ginger, clove, nutmeg and allspice.
• Homemade pecan praline - the candied pecans on top are a MUST! All you need is 2 ingredients and 5 minutes of your time.

INGREDIENTS FOR PUMPKIN CHEESECAKE BARS

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content. It needs to be softened to room temperature before making the filling so pull it from the fridge 2 hours before making it.
• Pure vanilla extract - vanilla boosts the creamy flavor and carries the spice flavors really nicely. I prefer this Madagascar Bourbon Vanilla extract.
• Brown sugar - light or dark brown sugar works in this recipe. I use dark brown sugar to add rich caramel-like flavour due to the molasses content and it really complements the pumpkin and the spices.

• Egg - one whole egg will set the filling into a silky smooth custard.
• Yogurt - full fat plain yogurt adds creamy, tangy dairy notes and also lightens it up for an extra silky texture.
• Canned pumpkin - canned pumpkin is easily accessible and inexpensive. You can also make it yourself, but it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe.
• Pumpkin pie spice - use your favourite brand, or make your own from a blend of 1 part nutmeg, clove and allspice with 2 parts cinnamon and ginger.

STEP BY STEP INSTRUCTIONS

This recipe is super simple. I recommend using an electric hand mixer when making the filling for best results.

First, make the crust:

• STEP 1). Blend dry ingredients. Combine flour, brown sugar, cinnamon and salt in a medium bowl and mix well to break up any lumps of brown sugar.
• STEP 2). Mix in butter. Add soft butter and mix with your fingertips until evenly combined. Press the mixture evenly into the bottom and about ¼-inch up the sides of the pan.
• STEP 3). Bake. Bake for about 15 minutes until lightly golden and feels dry. Reduce oven temperature to 325°F.

Make the filling:

• STEP 3). Blend cream cheese. Beat cream cheese in a large bowl on medium speed until smooth. Gradually add brown sugar and beat for about 30 seconds until smooth and creamy.
• STEP 4). Mix in egg & pumpkin. Add egg and beat on medium speed until well blended. Scrape down the sides and bottom of the bowl, add mix in the pumpkin puree, yogurt and vanilla extract just until blended.
• STEP 5). Bake. Pour the batter onto the pre-baked crust and spread it out evenly. Bake for 20-23 minutes. It is ready when the filling is set but the center looks just the tiniest bit wet and wobbly.
• STEP 7). Cool. Transfer pan to a wire rack to cool completely and then refrigerate for at least 2 hours before serving.

Make the pecan praline:

• STEP 8.) Make the praline. Combine pecans and icing sugar in a saucepan over medium-high heat and stir constantly until the sugar begins to melt. At first it will look like nothing is happening and then suddenly you will see the sugar turn to caramel. Continue turning and tossing the nuts so that the sugar caramelizes evenly. Once it turns an amber color and you see the pecans get darker, scrape it out onto a tray lined with parchment paper. Immediately sprinkle sea salt on top while still hot and then let it cool.
• STEP 9.) Top the bars! Once cooled, the praline will be hard and brittle. Chop it up and sprinkle it over the cheesecake just before serving.

EXPERT TIPS FOR PUMPKIN CHEESECAKE BARS:

• Start with room temperature ingredients. This is so important! Take the cream cheese out of the fridge for 2 hours prior to baking so it is soft. Same for the egg - a cold egg will not incorporate as smoothly.
• Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You’ll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.
• Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That’s because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.
• Use canned pumpkin puree. Canned pumpkin (pure pumpkin - NOT pumpkin pie filling) is thick and dense. It has a lot of moisture removed so you will get a consistent product every time.
• Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture which will create air pockets that can lead to cracking.
• Gentle baking. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.

RECIPE FAQ

How do I know when my cheesecake bars are baked correctly?

The key to making any great cheesecake is to be careful not to over bake it. Once the edges are slightly golden and the middle is JUST set with a slight wobble, then it is ready. The residual heat will continue to gently set the filling as it cools.

How to get clean slices on these cheesecake bars?

Let the bars cool completely and then refrigerate for at least 2 hours before slicing for the best texture and cleanest slices.

What is a substitute for yogurt in pumpkin cheesecake bars?

You can also make this recipe using an equal amount of sour cream or creme fraiche.

Do I need to chill cheesecake after it bakes?

Yes it is important to let the cheesecake chill in the fridge for at least 2 hours before serving. This cooling time will allow the filling to set completely for the silkiest texture.

How do I store pumpkin cheesecake bars?

These cheesecake bars should be stored in the refrigerator in an airtight container for up to 5 days.

How do I serve pumpkin cheesecake bars?

I've paired these bars with the most delicious 2-ingredient pecan praline topping! I would also recommend some fresh whipped cream on top, then sprinkle the praline over the cream - HEAVEN!

If you love cheesecake, check out these recipes!

Pumpkin Cheesecake Bars with Pecan Praline

Christina Marsigliese

Super creamy pumpkin cheesecake bars with pumpkin pie spice on a homemade cinnamon brown sugar crust with irresistible 2-ingredient pecan praline on top!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Chill Time 1 hour hr

Servings 12 bars

Ingredients

  

Crust:

• 1 cup 142g all-purpose flour
• ⅓ cup 70g packed dark brown sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground cinnamon
• 5 tablespoon 70g unsalted butter very soft

Filling:

• 1 block 250g cream cheese softened
• ½ cup 110g packed dark brown sugar
• 1 large egg at room temperature
• ½ teaspoon pure vanilla extract
• ¼ cup 60ml thick full fat yogurt
• ½ cup 120ml pure pumpkin puree
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon each ground ginger nutmeg, clove, allspice or ¾ teaspoon pumpkin pie spice

Pecan praline:

• ¾ cup 80g whole raw pecans
• ½ cup 60g icing sugar
• sea salt for sprinkling

Instructions

 

• Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper, leaving a 2-inch overhang along each side.
• For the crust, combine flour, brown sugar, salt and cinnamon in a small bowl and blend well so there are no lumps of brown sugar. Add soft butter and rub it into the flour mixture with your fingertips until it holds together in clumps. Press it evenly into the prepared pan. Smooth and pack it down with the back of a spoon and press it about ½ inch up the sides to form an edge crust.
• Bake the crust for 15-20 minutes until lightly golden, then set aside to cool slightly. Reduce oven temperature to 325°F
• For the filling, beat cream cheese until creamy using an electric hand mixer. Add brown sugar and beat until smooth and glossy. Beat in egg and vanilla until incorporated. Mix in yogurt, then mix in pumpkin puree, vanilla and spices.
• Spread it all out evenly with an off-set spatula over the pre-baked crust. Bake for 20-23 minutes until just set and puffed around edges and the surface looks dry. It will continue to set on cooling. Transfer to a wire rack to cool completely and then chill for at least 2 hours before slicing.
• For the pecan praline, combine pecans and icing sugar in a saucepan over medium-high heat and stir constantly until the sugar begins to melt. At first it will look like nothing is happening and then suddenly you will see the sugar turn to caramel. Continue turning and tossing the nuts so that the sugar caramelizes evenly. Once it turns an amber colour and you see the pecans get darker, scrape it out onto a tray lined with parchment paper. Immediately sprinkle sea salt on top while still hot and then let it cool. Once cooled it will be hard and brittle. Chop it up and sprinkle it over the cheesecake just before serving.

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