The Pioneer Woman Tasty Kitchen
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Pumpkin Cheesecake Bars

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Seasonal pumpkin pie meets creamy cheesecake. With a candied pecan crust and topped with freshly whipped cream. These are insane!

Ingredients

  • FOR THE CRUST:
  • ¾ cups Pecans
  • 1-½ cup Crushed Cinnamon Graham Crackers
  • ¼ cups Plus 2 Tablespoons Of Sugar
  • 10 Tablespoons Unsalted Butter, melted
  • FOR THE FILLING:
  • 24 ounces, weight Cream Cheese, Softened
  • ¾ cups Sugar
  • ¼ cups Light Brown Sugar
  • 15 ounces, weight Canned Pumpkin Puree
  • ¾ Tablespoons Pumpkin Pie Spice
  • ¼ teaspoons Salt
  • 1 teaspoon Vanilla Extract
  • 2  Large Eggs
  • Whipped Cream And Toasted Pecans, For Serving

Preparation

Preheat oven to 325 F. Lightly grease a 9×13 glass baking dish and set aside.

In a food processor, process the pecans and graham crackers until you reach a fine crumb consistency. Place the mixture in a medium sized bowl. Add the sugar and pour the melted butter over it. Mix until all the crumbs are moistened. Press the mixture down into the glass baking dish and bake for 10 minutes. Then remove it from the oven and let it cool.

Meanwhile in a large bowl, use a mixer and beat together the cream cheese and sugars until combined. Beat in the pumpkin, pumpkin spice, salt and vanilla until combined. Beat in the eggs one at a time until smooth.

Pour the batter over the cooled crust and bake for 50-55 minutes. Then remove it from the oven and let it cool to room temperature for 30 minutes. Then place it in the refrigerator for at least three hours.

Cut into squares, top with whipped cream and garnish with toasted pecans. Enjoy!

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4 Reviews

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luvmychaos on 10.11.2014

Delicious! Super easy to make and sooo good! I added some ginger snaps to the crust as well for a lil spice. Could not stay out of them while they were cooking in the fridge!

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Trish Boese on 10.28.2013

I made this cheesecake and will make it again! It’s perfect.

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Dallas on 11.28.2012

These were fabulous!!! I made these for Thanksgiving dinner with about 60 people. Everybody loved them. In charge of making them for Christmas too:)

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agoldberg on 11.23.2012

Made the the cheesecake part shortly before heading to Thanksgiving dinner at my Uncle’s house. I just put it in store bought graham cracker crust, but I know the pecan crust would have been much better. Everyone loved the bars!

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