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My review
Pumpkin Cheesecake Bars
Agnes Jasa
"This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall."
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Ingredients
1 h servingsOriginal recipe yields 16 servings
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Directions
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Prep
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Ready In
- In a bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350 degrees F for 15 minutes or until edges are lightly browned. Cool on a wire rack.
- In a mixing bowl, beat cream cheese and sugar. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
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Reviews
Read all reviews 7392 Ratings
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Most helpful positive review
10/18/2007
These were gone by nighttime. The only change I would make next time would be to make a thinner crust on the bottom. I wanted more pumpkin cheesecake layer and less crust. Otherwise, deliciou...
Most helpful critical review
2/2/2009
The crust is not good, it tastes like WAY too much flour. I think a graham cracker crust would have been way better with this. The filling is okay, just not "cheescake-y" enough for my taste. I...
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10/18/2007
These were gone by nighttime. The only change I would make next time would be to make a thinner crust on the bottom. I wanted more pumpkin cheesecake layer and less crust. Otherwise, deliciou...
10/1/2011
My youngest boy helped me make this dessert. I mixed up the "crust" and found that 5 tablespoons of butter was not quite enough. I added the remainder of the cold stick of butter that was left. ...
2/2/2009
I made this recipe this evening for dessert. I read some reviews stating that there was too much crust compared to filling. I doubled the recipe and put it in a 9x13 pan and it was SOOOOOO PERFE...
11/25/2006
I made this for Thanksgiving, should have done two batches! It's a hit, and I was made to promise to make it next year too. Only difference is I used light cream cheese. Thank you!
11/20/2006
Excellent recipe! I used a pumpkin spice to replace the other spices & it turned out great! Lots of compliments & great for a buffet style meal!!!
10/26/2008
Whoa these are quite delicious. Tastes like eating a mini-cheesecake. I read the review of the person who said she'd like more filling and less crust and made more filling. Good plan! Very decad...
11/19/2010
My daughter loved these. She said is was like having a mini pumpkin pie. She isn't into the traditional crust so this was IT for her. Nice to know I can make it with Splenda instead of sugar and...
12/19/2007
These were great; I used walnuts because I had no pecans and that worked well, too.
11/25/2006
Compliments from the entire family. A must make recipe. I did not bake the crust first and I used chopped pecans so you could taste them. It was a hit!