Pumpkin Cheesecake Bars with Brown Sugar Pecan Topping

These Pumpkin Cheesecake Bars with brown sugar pecan topping are the perfect fall dessert. Made with a gingersnap crust, a creamy pumpkin cheesecake filling, and topped with a crunchy sweet brown sugar and pecan topping. The combination of flavors makes this cheesecake bars recipe simply irresistible.

It’s fall, y’all! Well, it’s close enough for me, anyway. This time of year, I shift gears into all things pumpkin and apple. From pumpkin and apple cake to pumpkin bars, if it’s pumpkin or apple, I’m all about it.

One of my favorite recipes to make this time of year is my delicious pumpkin bars with cream cheese. They take classic pumpkin cheesecake and kick it up several notches with a gingersnap crust and a sweet and crunchy brown sugar pecan topping. This is a recipe I’ve been making for years, even as far back as when my kids still lived at home, and after all that time, it’s still one of my most requested fall desserts.

If you love pumpkin cheesecake desserts you’ve got to try my pumpkin swirl cheesecake bars and this layered pumpkin pie cheesecake too!

Ingredients

You’ll need a few ingredients to make the gingersnap crust, pumpkin cheesecake batter, and the brown sugar pecan crust topping. They’re all simple ingredients that you can find in just a few minutes at your local grocery store.

• Crushed gingersnaps: You can easily crush your gingersnaps using a food processor or blender. Another option is to place them in a bag and pound them with a rolling pin or meat mallet.
• Sugar: Granulated sugar sweetens the gingersnap crust while brown sugar adds more complexity and sweetness to the pumpkin filling. Brown sugar also makes up part of the pecan topping.
• Melted butter: Added to the gingersnap crumbs to hold the crust together. Don’t substitute with oil as it won’t work the same.
• Cream cheese: Gives the filling it’s tangy cheesecake flavor. Use full fat cream cheese for the best flavor.
• Heavy cream: Thins out the filling while keeping it rich and creamy.
• Pumpkin puree: Make sure to grab regular pumpkin puree and not pumpkin pie filling. They often look similar in the can but are completely different.
• Vanilla extract: Adds natural sweetness and brings all the flavors together.
• All purpose flour: Just a bit to toss with the pecans to make the topping.
• Spices: This recipe teams up your favorite fall warming spices for great flavor. You will need ground cinnamon, pumpkin pie spice, ginger, nutmeg, and cloves.
• Large eggs: Eggs are essential to the structure of the cheesecake filling.
• Pecans: These nuts are the perfect pair for pumpkin pie cheesecake bars! You can also use walnuts as well.

Actual measurements are in the recipe card below.

Variations

• Change the Crust. Use graham cracker crumbs, Nilla wafers, or even Oreos to create different crusts for this cheesecake.
• Skip the Topping. For plain pumpkin pie cheesecake bars you can leave off the topping.
• Prefer a Cheesecake. Use a springform pan to make this a cheesecake rather than cheesecake bars.

How to Make Pumpkin Cheesecake Bars

Making these delicious cheesecake bars is much easier than you might think. All three parts of these cheesecake bars come together quickly, and the most difficult part of the entire recipe is letting the bars chill so you can enjoy them!

1. Step 1: Prep. Gather all your ingredients together, preheat the oven to 325 degrees F, and lightly spray a 9×13 glass baking dish with nonstick cooking spray.
2. Step 2: Make the Topping. Mix the brown sugar, pecans, flour, and butter together in a small bowl and set aside.
3. Step 3: Make the Gingersnap Crust. Combine the crushed gingersnaps, sugar, and melted butter in a medium bowl. Press the mixture firmly into an even layer at the bottom of the baking dish.
4. Step 4: Combine the Wet Ingredients. Beat the cream cheese, brown sugar, and granulated sugar in a large bowl until creamy. Then, add the heavy cream, pumpkin puree, and vanilla and beat until combined.
5. Step 5: Add the Dry Ingredients. Add the flour, cinnamon, pumpkin spice, ginger, nutmeg, and cloves to the wet ingredients and stir to combine.
6. Step 6: Add the Eggs. Add the whisked eggs and mix until just combined.
7. Step 7: Transfer to Pan and Bake. Pour the batter over the crust. Bake the cheesecake bars for 75 minutes.
8. Step 8: Add the Topping. Remove the cheesecake from the oven and top with the brown sugar and pecan topping. Bake for another 15 minutes until the cheesecake is mostly set but still a little jiggly.
9. Step 9: Chill and Serve. Cool the cheesecake on the counter for about an hour, then chill in the fridge for at least 4 hours. Cut into squares and enjoy!