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To make Pumpkin Pecan Cheesecake Pie Bars, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar - 1 cup cream cheese, softened - 1 cup pumpkin puree - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt - 1 cup chopped pecans - ½ cup whipped cream for topping (optional) You can swap or add a few ingredients for a twist: - Use almond flour instead of graham cracker crumbs for a gluten-free crust. - Add chocolate chips to the filling for a sweet touch. - Try different nuts like walnuts or almonds if you prefer. Each bar offers a tasty treat while providing some nutrients. Here’s a rough breakdown per serving: - Calories: 250 - Protein: 4g - Carbohydrates: 28g - Fat: 15g - Sugar: 10g - Fiber: 1g These numbers can vary based on specific brands and amounts used. Always check labels for exact info. Enjoy your delicious bars without guilt! To start, you need to preheat your oven to 350°F (175°C). Grab a 9x9-inch baking pan and grease it with cooking spray. You can also use parchment paper for easy removal later. Next, in a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of brown sugar. Stir until it looks crumbly. Press this mixture evenly into the bottom of your greased baking pan. This forms a tasty crust for your bars. Bake the crust for 10 minutes. Once it’s done, take it out and let it cool slightly while you prepare the filling. In a large mixing bowl, beat together 1 cup of softened cream cheese and ½ cup of granulated sugar. Mix until it’s smooth and creamy. Add in 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Next, sprinkle in 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ¼ teaspoon of salt. Mix everything until it’s fully blended. Now, gently fold in 1 cup of chopped pecans. This adds a nice crunch to your filling and makes it even more delicious. Pour the cheesecake filling over the cooled crust in the baking pan. Use a spatula to spread it out evenly. Bake your cheesecake bars for 30-35 minutes. You want the center to be just set. When you insert a toothpick, it should come out clean, but a few moist crumbs are okay. After baking, let the bars cool at room temperature. Once cooled, refrigerate for at least 2 hours. This helps them set perfectly before you cut them into bars. Enjoy your chilled bars! You can top each one with whipped cream and a sprinkle of cinnamon if you like. To get a smooth texture, always use softened cream cheese. This helps mix it well. Be sure to mix the filling until it is creamy. Avoid lumps for the best results. When you fold in the pecans, do it gently. This keeps the filling light and fluffy. Always let the bars cool completely before chilling. This helps them set nicely. One big mistake is not preheating the oven. Always preheat to 350°F (175°C) before baking. Another mistake is overmixing the filling. This can make the bars too dense. Don't skip the chilling step. If you cut them too soon, they may fall apart. Lastly, make sure to measure everything carefully. Accurate measurements lead to better results. Serve these bars chilled for the best taste. You can add a dollop of whipped cream on top. A sprinkle of cinnamon adds a nice touch too. For a fun twist, try drizzling caramel sauce on top. These bars pair well with coffee or tea. They make a great dessert for gatherings or holidays. Enjoying them with friends makes them even better! {{image_2}} You can easily change flavors in your pumpkin pecan cheesecake pie bars. Try using almond or ginger snap cookies instead of graham crackers for the crust. This swap adds a unique twist. If you want to boost the pumpkin flavor, add more pumpkin puree. You can also mix in spices like clove or allspice. These changes give your bars a special flair. For a gluten-free version, use gluten-free graham cracker crumbs. These crumbs work well and taste just as good. Make sure your other ingredients, like baking powder, are gluten-free too. Check labels carefully to avoid hidden gluten. This way, everyone can enjoy your delicious bars. To make these bars vegan, substitute cream cheese with a plant-based version. Use silken tofu blended until smooth as a great alternative. Replace eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes until it thickens. This mixture acts like an egg. Use maple syrup instead of granulated sugar for a natural sweetener. These swaps keep your bars tasty and kind to animals. Store your pumpkin pecan cheesecake bars in an airtight container. This keeps them fresh. You can place parchment paper between layers to avoid sticking. Make sure they cool completely before storing them. This helps maintain their texture and flavor. You can freeze these bars for later enjoyment. First, cut them into individual bars. Wrap each bar in plastic wrap tightly. Then, place them in a freezer-safe bag or container. Be sure to label with the date. They can last up to three months in the freezer. In the fridge, these bars last about five days. If you leave them at room temperature, enjoy them within two hours to stay safe. To reheat, place a bar in the microwave for about 10-15 seconds. This warms it up nicely without losing texture. Enjoy your treat! Yes, you can make these bars a day in advance. This gives the flavors more time to blend. Just store them in the fridge after they cool. Keep them covered with plastic wrap or foil. This way, they stay fresh and tasty. If you don't have pecans, try walnuts or almonds. Both nuts add a nice crunch. You can also use sunflower seeds for a nut-free option. They give a different taste but still add texture. Check the bars after about 30 minutes of baking. The center should be set but still slightly jiggly. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are done. Let them cool before you cut them into bars. This blog post covered how to make pumpkin pecan cheesecake bars. We discussed the ingredients and measurements you need, plus optional variations. I shared step-by-step instructions for the crust and filling, and tips for perfect texture. For those who want to try new flavors or adapt for dietary needs, I included variations. I also explained how to store and freeze your bars to keep them fresh. Remember, practice makes perfect. With these tips, you can enjoy delicious bars that impress everyone. Happy baking!

Pumpkin Pecan Cheesecake Pie Bars

Indulge in the delight of Pumpkin Pecan Cheesecake Pie Bars! This mouthwatering treat combines creamy pumpkin filling with a crunchy graham cracker crust and a touch of pecans, perfect for any fall gathering. With simple ingredients and easy steps, you can whip up these delectable bars in no time. Ready to impress your guests? Click through for the full recipe and make this seasonal favorite today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

1 cup cream cheese, softened

1 cup pumpkin puree

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

1 cup chopped pecans

½ cup whipped cream for topping (optional)

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan with cooking spray or line it with parchment paper.

    Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until well combined and crumbly. Press the mixture evenly into the bottom of the prepared baking pan to form the crust.

      Bake the crust for 10 minutes in the preheated oven, then remove it and allow it to cool slightly while you prepare the filling.

        Make the filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add in the pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until fully blended and creamy.

          Fold in the pecans: Gently fold in the chopped pecans into the cheesecake mixture to distribute evenly.

            Pour the filling over the cooled crust in the baking pan, spreading it out evenly with a spatula.

              Bake the cheesecake bars for about 30-35 minutes or until the center is just set and a toothpick inserted comes out clean (a few moist crumbs are fine).

                Let it cool at room temperature, then refrigerate for at least 2 hours to set before cutting into bars.

                  Serve chilled: Top each bar with a dollop of whipped cream if desired and an extra sprinkle of cinnamon for garnish.

                    Prep Time: 20 minutes | Total Time: 2 hours, 50 minutes | Servings: 12 bars