Ingredients
The key to these bars is the balance of flavors and textures. Here’s what you’ll need:
- 1 cup graham cracker crumbs
- 1/4 cup melted unsalted butter
- 1 tablespoon granulated sugar
- 16 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup pecan halves
- 1/4 cup brown sugar
- 2 tablespoons melted unsalted butter
If you’re out of graham crackers, a digestive biscuit works as a great substitute. And for those who love a bit of variety, try swapping pecans with walnuts for a different nutty twist.
Instructions
Here’s how to whip up these delicious bars:
- Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Add the pumpkin puree, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix until fully incorporated and smooth.
- Pour the cheesecake mixture over the crust, spreading it evenly with a spatula.
- In a separate bowl, toss the pecan halves with brown sugar and melted butter until coated. Sprinkle this mixture evenly over the cheesecake layer.
- Bake for 45-50 minutes, or until the center is set and the pecans are golden. A slight jiggle in the middle is normal.
- Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International