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Lighter Fall Harvest Cheesecake Bars with Easy Pecan Crust

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These Lighter Fall Harvest Cheesecake Bars with Pecan Crust are a creamy, spiced fall dessert that’s surprisingly light and easy to make. With a buttery pecan crust and a tangy filling, they’re perfect for Thanksgiving or any cozy gathering.

Ingredients

Scale
  • 1 ½ cups pecan halves
  • ¼ cup packed light brown sugar
  • 3 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 8 ounces cream cheese, softened
  • ½ cup cottage cheese
  • ½ cup plain Greek yogurt
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup canned pumpkin puree
  • 1 tablespoon maple syrup
  • ¼ teaspoon pumpkin pie spice

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly spray with nonstick cooking spray.
  2. Spread pecan halves on a baking sheet and toast for 6-8 minutes until fragrant. Let cool for 5 minutes.
  3. In a food processor, combine toasted pecans, brown sugar, salt, and cinnamon. Pulse until finely ground (like coarse sand). Add melted butter and pulse until mixture clumps together. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  4. In the same food processor (no need to wash), blend cottage cheese for 60 seconds until completely smooth. Scrape into a large mixing bowl.
  5. Add softened cream cheese to the bowl with cottage cheese. Beat with an electric mixer on medium speed until combined and creamy, about 2 minutes. Scrape down sides.
  6. Add Greek yogurt, sugar, and vanilla. Beat until smooth. Add eggs one at a time, beating on low speed after each just until incorporated. Add flour, cinnamon, nutmeg, and cloves. Mix on low until just combined.
  7. In a small bowl, whisk together pumpkin puree, maple syrup, and pumpkin pie spice until smooth.
  8. Pour cheesecake filling over cooled crust and spread evenly. Drop spoonfuls of pumpkin mixture over the top. Gently swirl with a knife or skewer (5-6 figure-eight motions).
  9. Bake at 350°F (175°C) for 30-35 minutes, until edges are set and center jiggles slightly. If top browns too quickly, tent with foil for last 10 minutes. Turn off oven, crack door, and let bars sit in cooling oven for 30 minutes.
  10. Remove from oven and cool completely on a wire rack, about 1 hour. Transfer to refrigerator and chill for at least 4 hours, preferably overnight.
  11. Use parchment handles to lift bars out of pan. Slice into 9 or 16 squares, wiping knife clean between cuts.

Notes

Don’t skip toasting the pecans for best flavor. Use room temperature ingredients to avoid lumps. Overmixing can cause cracks; mix eggs on low just until incorporated. Chilling for at least 4 hours (preferably overnight) is essential for clean slices. For a gluten-free version, use gluten-free flour in the filling; the crust holds without flour. For dairy-free, use vegan cream cheese, dairy-free yogurt, and plant-based butter.

Nutrition

Keywords: cheesecake bars, fall harvest, pecan crust, lighter cheesecake, pumpkin swirl, Thanksgiving dessert, easy cheesecake

Find it online: https://rowanrecipes.com/lighter-fall-harvest-cheesecake-bars-with-easy-pecan-crust/