Description

Rich and creamy pumpkin cheesecake bars featuring a unique, nutty brown butter pecan crust. These portable bars are perfect for fall gatherings and offer a sophisticated twist on traditional pumpkin desserts.

Ingredients

Scale

1 cup (226g) unsalted butter
1 cup (113g) pecans, chopped
1 ½ cups (150g) graham cracker crumbs
3 tablespoons (38g) granulated sugar (for crust)
¼ teaspoon salt (for crust)
24 oz (680g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar (for filling)
3 large eggs, room temperature
15 oz (425g) 100% pure pumpkin puree
2 tablespoons (30ml) heavy cream
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
Melt butter in a large skillet over medium heat. Stir constantly until the butter foams, subsides, and turns dark amber with a nutty aroma (about 5-7 minutes). Immediately pour into a heatproof bowl, scraping in all brown bits. Let cool for 10 minutes.
In a medium bowl, mix graham cracker crumbs, chopped pecans, 3 tablespoons sugar, and salt. Pour in the warm brown butter and stir until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
In a large bowl, beat cream cheese and 1 cup sugar on medium-low speed until smooth and creamy (2-3 minutes). Scrape down the sides of the bowl.
Add pumpkin puree, heavy cream, pumpkin pie spice, cinnamon, and vanilla. Mix on low until just combined.
Add eggs one at a time, mixing on low speed just until blended. Do not overmix.
Pour the filling over the chilled crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
Bake at 325°F for 45-50 minutes. The edges should be set, but the center should have a slight jiggle. Do not overbake.
Cool in the pan on a wire rack for at least 1 hour, then refrigerate for at least 2 hours (preferably overnight) until completely cold.
Use the parchment sling to lift the bars out of the pan. Cut into 12-16 squares using a sharp knife. Serve chilled.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracks. For cleaner cuts, ensure bars are completely chilled. The brown butter is crucial for flavor; do not skip this step. If cracks occur, try turning off the oven after baking and leaving the door ajar for an hour to cool gradually.

Prep Time: 30 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 380
Sugar: 22
Sodium: 220
Fat: 24
Saturated Fat: 12
Carbohydrates: 32
Fiber: 1
Protein: 6

Keywords: pumpkin cheesecake, brown butter, pecan crust, fall dessert, pumpkin bars, holiday baking, easy dessert