Easy Pumpkin Cheesecake Bars

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish. (5 minutes)

Recipe View 10 mins In a medium bowl, whisk together the flour and brown sugar. Cut in the softened butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans. (10 minutes)

Recipe View 5 mins Set aside 3/4 cup of the pecan-crumb mixture for topping. Press the remaining mixture evenly into the bottom of the prepared baking dish to form the crust. (5 minutes)

Recipe View 15 mins Bake the crust in the preheated oven until lightly golden brown, about 15 minutes. Remove from oven and let cool slightly. (15 minutes)

Recipe View 5 mins In a large bowl, beat together the softened cream cheese, granulated sugar, pumpkin puree, eggs, vanilla extract, allspice, and cinnamon until smooth and creamy. (5 minutes)

Recipe View 2 mins Pour the pumpkin cheesecake filling evenly over the partially baked crust. Sprinkle the reserved pecan-crumb topping evenly over the filling. (2 minutes)

Recipe View 33 mins Return the dish to the oven and continue baking until the topping is golden brown and the filling is set, 30 to 35 minutes. A toothpick inserted into the center should come out with moist crumbs attached. (30-35 minutes)

Recipe View 2 hrs Let the cheesecake bars cool completely in the baking dish on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares and serving. (2 hours)