Pecan Pie Pumpkin Cheesecake Bar

Photo of Pecan Pie Pumpkin Cheesecake Bar
Prep Time
30
Cook Time
50
Yield
10
Recipe by:

Pecan Pie Pumpkin Cheesecake Bars blend two classic fall desserts with graham cracker crust, spiced pumpkin cheesecake filling, and gooey pecan pie topping. This treat is ready in under 90 minutes, perfect for holidays or entertaining.

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Ingredients

Crust

2 1/2 cups graham cracker crumbs

6 tbsp butter, melted

1/2 tsp ground cinnamon

Pumpkin Cheesecake

24 oz cream cheese, room temp

1 1/2 tbsp pumpkin spice

15oz can pumpkin puree (not pumpkin pie filling)

3/4 cup granulated sugar

1/3 cup light brown sugar, packed

3 Eggland's Best eggs, large

2 tsp vanilla extract

1/4 cup sour cream

Pecan Pie Topping

4 tbsp butter

1/2 cup granulated sugar

1/3 cup corn syrup

1 tsp vanilla extract

2 Egglands Best eggs, large (room temp)

1 cup pecans

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Preparation

Crust

  1. Preheat the oven to 350 degrees.
  2. In a blender, add the graham crackers and pulse until fine crumbs.
  3. Add the melted butter and graham crackers to a bowl and mix well.
  4. Spray a 9″x13” baking dish with nonstick baking spray.
  5. Press the crust mixture on the bottom of the pan and place in the fridge while you make the filling.

Cheesecake Filling

  1. Add all the ingredients together in a mixing bowl.
  2. Mix until really smooth, about 5 minutes.
  3. Pour on the crust. Then follow the next step.

Top Layer

  1. Mix all the ingredients together in a bowl and gently pour on top of the cream cheese.
  2. Bake for 50 minutes, let cool for an hour on the stove before placing it in the fridge to set up.
  3. Refrigerate for 4 hours minimum. Enjoy!

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 810
Fat 53g
Saturated Fat 21g
Cholesterol 469mg
Sodium 676mg
Carbohydrates 73g
Dietary Fiber 3.5g
Protein 16g