Pumpkin Cheesecake Bars with Pecan Praline Recipe

Super creamy pumpkin cheesecake bars with pumpkin pie spice on a homemade cinnamon brown sugar crust with irresistible 2-ingredient pecan praline on top! 


Crust: – 1 cup 142g all-purpose flour – ⅓ cup 70g packed dark brown sugar – ¼ teaspoon salt – ⅛ teaspoon ground cinnamon – 5 tablespoon 70g unsalted butter very soft Filling: – 1 block 250g cream cheese softened – ½ cup 110g packed dark brown sugar – 1 large egg at room temperature – ½ teaspoon pure vanilla extract – ¼ cup 60ml thick full fat yogurt – ½ cup 120ml pure pumpkin puree – ¼ teaspoon ground cinnamon – ⅛ teaspoon each ground ginger nutmeg, clove, allspice or ¾ teaspoon pumpkin pie spice Pecan praline: – ¾ cup 80g whole raw pecan – ½ cup 60g icing sugar – sea salt for sprinkling


Preheat oven to 350°F. A parchment-lined 8x8 pan should have a 2-inch overhang on all sides. Mix flour, brown sugar, salt, and cinnamon separately to avoid crust lumps. Finger-clump soft butter into flour mixture.

Step 1

 Press it evenly into the pan. Smooth and compact the mixture with a spoon, pressing it ½ inch up the sides for an edge crust. Wait 15-20 minutes to lightly brown the crust after baking. Lower oven to 325°F.

Step 2

Cream cheese filling with electric hand mixer. Brown sugar glows. Mix egg and vanilla. After yoghurt, add pumpkin, vanilla, and spices. Spread it evenly on the pre-baked crust with an off-set spatula.

Step 3

 Bake 20–23 minutes until crisp, puffy, and dry. Cooling will continue. Slice after 2 hours in the fridge after wire-rack cooling.

Step 4

Melt nuts and icing sugar in a skillet over medium-high heat for pecan praline. Sudden sugar caramelization. Keep twisting and tossing nuts to caramelise sugar evenly.

Step 5

 Pecans on parchment-lined platter brown and darken. After heating, add sea salt and cool. Cold hardens it. Sprinkle chopped pieces on cheesecake before servin

Step 6

See Also

See Also

White Chocolate Pumpkin Blondies Recipe