Description
A delightful dessert that combines creamy cheesecake with pumpkin and pecans, perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 (8 oz) package cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup crushed pecans
- Whipped cream, for serving (optional)
Instructions
- Prepare the crust by mixing graham cracker crumbs, melted butter, and granulated sugar. Press into a greased 9×13 inch baking dish and bake for 10 minutes.
- Make the cheesecake filling by beating softened cream cheese until smooth, then adding pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth.
- Pour the filling over the cooled crust and spread evenly.
- Sprinkle crushed pecans over the pumpkin filling.
- Bake in the oven for 30-35 minutes until the filling is set.
- Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
Notes
- Allow cream cheese to soften before mixing to avoid lumps.
- Do not overbake; the center should be slightly jiggly.
- Press the crust firmly but not too hard to avoid toughness.
- Chill completely for the best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin, Pecan, Cheesecake, Bars, Dessert, Fall