Layered with chopped pecans, pumpkin, Neufchatel cheese and coconut oil, these tasty Pumpkin Cheesecake bars are a good choice for a Holiday party, potluck or Fall family snack.
I Made a double batch of these crowd pleasing Pumpkin Cheesecake Bars. We wiped out a large 13 x 9 pan in a day… three of us. Blush! Even my finicky eater youngest son gobbled these right up. He claims they are better than pumpkin pie. That is high praise, coming from him!
These crumbly layered dessert bars are filling and rich. So this recipe is for a smaller 8 x 8 pan. You will want to Double the recipe for a large crowd. But even a small slice will satisfy.
I can tell you these are great comfort food. I’m feeling the effects of a cold that’s been running amuck through our family this month. I keep stopping by this pan of pumpkin bars; each time the pan gets a little roomier and I feel a lot better!
Pumpkin cheesecake bars recipe calls for Nuefchatel cheese, but cream cheese would certainly work if you don’t mind the extra fat. You can also replace the coconut oil with either butter or avocado oil if you prefer.
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Recipe Notes on Pumpkin CheeseCake Bars:
You can make these with Homemade roasted Pumpkin Puree It will give you a deeper sweeter flavor if you pie pumpkins.
These layered Pumpkin cheesecake bars are a good traveler. Just put a piece of plastic wrap over the dish and off you go. No worries about squishing pretty toppings or balancing something delicate in the car. It also cuts easily at room temperature and does well out on the counter all day.
- For this recipe, to pulverize the pecans, you’ll need a food processor, or a lot of patience. Cutting this many nuts so fine is a task I was happy to hand off to my electrical foodie friend.
- I used Neufchatel cheese to help reduce the calories from dairy fat, in this recipe and replaced the butter with coconut oil. Coconut oil is a healthier fat than butter and has a delicious flavor that really enhances the flavor of all baked goods.
- Coconut oil has a melting point of 76 degrees so it’s a bit different to work with than butter and hardens solid in your fridge so these bars are best served at room temperature to easily cut the crust.
- This recipe can be easily made ahead a day or so and stored. tightly wrap the dish with plastic wrap in your fridge. These bars have that nice, thick topping which protects them from drying out. Yummy!
Per Serving 206 calories
Fat 12 g
Carbs 22 g
Protein 4 g
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 Cup melted coconut oil
- 1 cup finely chopped pecans
- 8 ounces Neufchatel cheese, softened
- 3/4 cup sugar
- 1/2 cup canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground pumpkin pie spice
- In a large bowl, combine flour and brown sugar. Pour in melted coconut oil and stir until crumbly. Stir in chopped pecans; set aside 3/4 cup of this mixture for topping.
- Press remaining crumb mixture into the bottom only of a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool.
- In a large bowl, beat cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and pumpkin pie spice. Pour over crust. Sprinkle with reserved crumb mixture.
- Bake for 30-35 minutes or until golden brown. Cool thoroughly. Cut into bars. Store in the refrigerator. Serve at room temperature. Yield: 16 bars.
This recipe cuts best at room temperature due to the coconut oil in the crust. It will cut cold but not easily.
Substitute the coconut oil one to one with either avocado oil or butter if you prefer.
Amount Per Serving:Calories: 206