Pecan Pumpkin Cheesecake Bars
These Pecan Pumpkin Cheesecake Bars are creamy, rich, and decadent. They're made with a brown butter cinnamon graham cracker crust, filled with a luscious pumpkin cheesecake, and topped with a pecan butterscotch glaze!
Equipment
- 1 Mixing Bowl
- 1 handheld mixer
- 1 Spatula
Ingredients
Pecan Graham Cracker Crust
- 7 tablespoon (98 g) unsalted butter, browned
- 1¼ cups (135 g) crushed graham crackers 9 graham cracker sheets
- ¼ cup (20 g) crushed pecans
- 1 tablespoon brown sugar, packed
- ½ teaspoon cinnamon
Pumpkin Cheesecake Bars
- 16 oz. cream cheese room temperature (see notes)
- ½ cup (100 g) brown sugar, packed light or dark
- ¼ cup (50 g) granulated sugar
- ⅔ cup (150 g) Pumpkin puree (not pumpkin pie filling)
- ¼ cup (65 g) sour cream room temperautre
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs room temperature
Butterscotch Sauce
- 4 tablespoon (56 g) unsalted butter
- 1 cup (200 g) dark brown sugar, packed
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ cup chopped pecans
Instructions
Pecan Graham Cracker Crust
- Prep: Preheat the oven to 325℉ and line an 8x8 baking pan with parchment paper. To keep the parchment paper in place, I like to use binder clips.
- Make the Brown Butter: Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.Once butter is browned, pour it into a heat proof bowl and set it aside to cool for about 5 or 10 minutes.
- Make the crust: Using a food processor, pulse the graham crackers and pecans until crushed, then mix in the brown sugar and cinnamon, then add the cooled brown butter.Alternate method: If you don't have a food processor, use a Ziploc bag and crush the cookies using a rolling pin.7 tbsp (98 g) unsalted butter, browned, 1¼ cups (135 g) crushed graham crackers, ¼ cup (20 g) crushed pecans, 1 tbsp brown sugar, packed, ½ tsp cinnamon
- Pour crushed cookies into the pan and press the crumbs into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom. Don't press too hard. Just until it's compact. Bake for 8 minutes. Once baked, remove and let cool.
Pumpkin Cheesecake Bars
- Make the cheesecake: In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides.16 oz. cream cheese, ½ cup (100 g) brown sugar, packed, ¼ cup (50 g) granulated sugar
- Add the pumpkin puree, sour cream, vanilla extract, and salt, and beat together until combined. Scrape down the bowl and add eggs and beat until combined. Don't over mix. Just until all the eggs are combined. If you feel like you might over mix the eggs, you can crack the eggs in a separate bowl and whisk them, then add them to the batter and mix.⅔ cup (150 g) Pumpkin puree (not pumpkin pie filling), ¼ cup (65 g) sour cream, 3 large eggs, 1 tsp vanilla extract, ¼ tsp salt
- Bake: Pour the batter into the prepared pan and bake for 40-50 minutes. When done baking, the sides of the cheesecake will have puffed up and form cracks and there will be a slight jiggle in the center. Remove from the oven and let cool completely, then place in the refrigerator for at least 4 hours, or overnight.If your cheesecake cracks, it's ok. You'll top it with butterscotch sauce, which will cover the cracks. See tips below for avoiding cracks.
Butterscotch Sauce
- Place a medium sauce pan on medium heat, then add the butter and let it melt. Once melted, add the dark brown sugar and heavy cream and stir, then let it come to a boil, making sure to stir it often. Let it boil for about 5-6 minutes, then stir in the salt and pecans and remove from heat and place the glaze in a heatproof bowl and let cool for about 15 minutes.4 tbsp (56 g) unsalted butter, 1 cup (200 g) dark brown sugar, packed, ¾ cup heavy cream, ½ tsp salt, ½ cup chopped pecans
- Pour sauce on the cheesecake and then refrigerate for at least 30 minutes. Slice, and enjoy.Tips for cutting cheesecake: Warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts.
Notes
Cream cheese: Make sure you're using brick-style block cream cheese. You'll need two blocks for this recipe.
To avoid cheesecake cracks: Make sure you start with room temperature ingredients. Once adding the eggs, only mix until combined, and start checking your cheesecake bars at 35 minutes. Once the sides are puffed with cracks and the center has a slight jiggle, remove it and let it cool. If you still form cracks, it's ok because it gets covered with Butterscotch Sauce, and it will still be delicious!
Nutrition
Calories: 387kcalCarbohydrates: 33gProtein: 4gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 95mgSodium: 307mgPotassium: 149mgFiber: 1gSugar: 28gVitamin A: 2444IUVitamin C: 1mgCalcium: 76mgIron: 1mg
Tried this recipe?Mention @siftwithkima or tag #SiftwithKima on Instagram!
