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Pecan Pie Pumpkin Cheesecake

17 INGREDIENTS • 11 STEPS • 1HR 20MINS

Pecan Pie Pumpkin Cheesecake

Recipe
Pecan Pie Pumpkin Cheesecake Bars blend two classic fall desserts with graham cracker crust, spiced pumpkin cheesecake filling, and gooey pecan pie topping. This treat is ready in under 90 minutes, perfect for holidays or entertaining.
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Pecan Pie Pumpkin Cheesecake Bars blend two classic fall desserts with graham cracker crust, spiced pumpkin cheesecake filling, and gooey pecan pie topping. This treat is ready in under 90 minutes, perfect for holidays or entertaining.
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Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

1HR 20MINS

Total Time

$2.43

Cost Per Serving

Ingredients

Servings
10
us / metric
Pumpkin Cheesecake
Free Range Egg
3
Free Range Egg
Cream Cheese
680 g
Cream Cheese, room temperature
Pumpkin Pie Spice
1 1/2 Tbsp
Pumpkin Pie Spice
100% Pumpkin Purée
425 g
100% Pumpkin Purée
Granulated Sugar
150 g
Granulated Sugar
Brown Sugar
75 g
Brown Sugar, firmly packed
Vanilla Extract
2 tsp
Vanilla Extract
Sour Cream
4 Tbsp
Sour Cream
Crust
Graham Crackers
210 g
Graham Crackers
Unsalted Butter
85 g
Unsalted Butter
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Pecan Pie Topping
Free Range Egg
2
Free Range Egg, room temperature
Unsalted Butter
4 Tbsp
Unsalted Butter
Granulated Sugar
100 g
Granulated Sugar
Corn Syrup
80 mL
Corn Syrup
Vanilla Extract
1 tsp
Vanilla Extract
Pecans
100 g
Pecans

Nutrition Per Serving

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Calories
722
Fat
47.3 g
Protein
10.2 g
Carbs
66.2 g
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author_avatar
Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
In a blender, add the Graham Crackers (210 g) and pulse until fine crumbs.
step 3
Add the melted Unsalted Butter (85 g), Ground Cinnamon (1/2 tsp), and graham crackers to a bowl and mix well.
step 4
Spray a 9″x13” baking dish with nonstick baking spray.
step 5
Press the crust mixture on the bottom of the pan and place in the fridge while you make the filling.
step 6
Add the Free Range Egg (3), Cream Cheese (680 g), Pumpkin Pie Spice (1 1/2 Tbsp), 100% Pumpkin Purée (425 g), Granulated Sugar (150 g), Brown Sugar (75 g), Vanilla Extract (2 tsp), and Sour Cream (4 Tbsp) together in a mixing bowl.
step 7
Mix until really smooth, about 5 minutes.
step 8
Pour on the crust. Then follow the next step.
step 9
Mix the Free Range Egg (2), Unsalted Butter (4 Tbsp), Granulated Sugar (100 g), Corn Syrup (80 mL), Vanilla Extract (1 tsp), and Pecans (100 g) in a bowl and gently pour on top of the cream cheese mixture.
step 10
Bake for 50 minutes, let cool for an hour on the stove before placing it in the fridge to set up.
step 11
Refrigerate for 4 hours minimum. Enjoy!
step 11 Refrigerate for 4 hours minimum. Enjoy!
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