{"id":160390,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pumpkin-cheesecake-bars\/"},"modified":"2024-11-22T13:17:09","modified_gmt":"2024-11-22T19:17:09","slug":"pumpkin-cheesecake-bars","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cheesecake-bars\/","title":{"rendered":"Pumpkin Cheesecake Bars"},"content":{"rendered":"<p>Pumpkin pie is great and all, but what if you switch things up and make a pumpkin cheesecake? This unique fall-inspired dessert is just as easy to throw together and serve, made with canned pumpkin and warming fall spices.<\/p>\n<p>This pumpkin cheesecake bar recipe keeps it simple, using the same crumb mixture for the crust and the topping, with an easy-bake blended pumpkin cheesecake in the middle. No water bath necessary!<\/p>\n<h2>Ingredients for Pumpkin Cheesecake Bars<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2082646\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Cheesecake-Bars_TOHD24_12869_JenaCarlin_1.jpg?fit=700%2C1024\" alt=\"Ingredient shot of Taste Recipes Pumpkin Cheesecake Bars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jena Carlin for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>All-purpose flour:<\/strong> Flour is used as the base of the crust for these bars, and it also adds texture to the crumb topping.<\/li>\n<li><strong>Brown sugar:<\/strong> Brown sugar sweetens the crust and the crumb topping that will be sprinkled on top of these pumpkin cheesecake bars.<\/li>\n<li><strong>Butter:<\/strong> Cold butter is cut into the crust to bind it together when baking, and it helps to cook the topping on top of the bars.<\/li>\n<li><strong>Pecans:<\/strong> Chopped pecans add a crunch to the crust and the topping.<\/li>\n<li><strong>Cream cheese:<\/strong> Softened cream cheese is beaten together with sugar, pumpkin and eggs to create the base of these bars.<\/li>\n<li><strong>Sugar:<\/strong> Sugar sweetens the bars and cuts into the tangy taste of the cream cheese.<\/li>\n<li><strong>Canned pumpkin:<\/strong> A can of pumpkin puree is added to the cream cheese mixture. Be sure to grab the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-name=\"www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\">best canned pumpkin<\/a> for the highest quality taste!<\/li>\n<li><strong>Eggs:<\/strong> Baking with <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room-temperature eggs<\/a> is key for creating the texture you want in a cheesecake.<\/li>\n<li><strong>Vanilla extract:<\/strong> Vanilla extract enhances the flavor of these cheesecake bars and pairs well with the pumpkin and baking spices.<\/li>\n<li><strong>Cinnamon:<\/strong> Cinnamon is a warming spice that plays well with the pumpkin.<\/li>\n<li><strong>Allspice:<\/strong> Allspice gives these bars a unique, potent spice that enhances the flavor of this dessert.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the crumb crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2082647\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Cheesecake-Bars_TOHD24_12869_JenaCarlin_4.jpg?fit=700%2C1024\" alt=\"Step 1 of Taste Recipes Pumpkin Cheesecake Bars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jena Carlin for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, combine the flour and brown sugar. Cut in the butter until crumbly, then stir in the pecans. Set aside 3\/4 cup of this mixture for the topping, then press the rest into a greased 8-inch square baking pan. Bake the crust until the edges are lightly browned, about 15 minutes. Let it cool completely on a wire rack.<\/p>\n<h3>Step 2: Make the cheesecake filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2082648\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Cheesecake-Bars_TOHD24_12869_JenaCarlin_6.jpg?fit=700%2C1024\" alt=\"Step 3 of Taste Recipes Pumpkin Cheesecake Bars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jena Carlin for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla extract, cinnamon and allspice. Pour that mixture over the cooled crust, then sprinkle the reserved 3\/4 cup of the crumb mixture on top.<\/p>\n<h3>Step 3: Bake and cool<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2082649\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Cheesecake-Bars_TOHD24_12869_JenaCarlin_8.jpg?fit=700%2C1024\" alt=\"Step 3 of Taste Recipes Pumpkin Cheesecake Bars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jena Carlin for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the cheesecake for 30 to 35 minutes or until golden brown. Cool on a wire rack, then cut into bars.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2082650\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Cheesecake-Bars_TOHD24_12869_JenaCarlin_9.jpg?fit=700%2C1024\" alt=\"Taste Recipes Pumpkin Cheesecake Bars (12869)\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jena Carlin for Taste Recipes<\/span><\/span><\/p>\n<h2>Pumpkin Cheesecake Bar Variations<\/h2>\n<ul>\n<li><strong>Use different nuts:<\/strong> Don\u2019t have pecans on hand? Walnuts are also a great option for these bars.<\/li>\n<li><strong>Sprinkle in pumpkin spice:<\/strong> If you have a jar of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pumpkin-pie-spice\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-pumpkin-pie-spice\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin spice<\/a>, feel free to use that instead of a simple cinnamon and allspice.<\/li>\n<li><strong>Make individual cheesecakes:<\/strong> Instead of cutting this dessert into cheesecake bars, separating the mixture into small jars or ramekins for individual desserts is an elegant way to serve it at a dinner party.<\/li>\n<li><strong>Drizzle with caramel:<\/strong> For an added bonus on these bars, make a batch of homemade <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-caramel\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-caramel\/\" data-module=\"content engagement\" data-position=\"embedded links\">caramel sauce<\/a> and drizzle it on top before serving. Not a fan of caramel? Add scoops of pillowy homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">whipped cream<\/a> instead!<\/li>\n<\/ul>\n<h2>How to Store Pumpkin Cheesecake Bars<\/h2>\n<p>Because these pumpkin cheesecake bars contain eggs and cream, they need to be stored in the fridge. Store them in an airtight container for up to four days.<\/p>\n<h3>Can you freeze pumpkin cheesecake bars?<\/h3>\n<p>Yes! These bars freeze well and last up to three months. Wrap them individually in plastic wrap and place them in the freezer. When you\u2019re ready to eat, thaw them in the refrigerator for up to eight hours (or overnight) before consuming.<\/p>\n<h2>Pumpkin Cheesecake Bar Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2082651\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Cheesecake-Bars_TOHD24_12869_JenaCarlin_10.jpg?fit=700%2C1024\" alt=\"Taste Recipes Pumpkin Cheesecake Bars (12869)\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jena Carlin for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I use fresh pumpkin puree in this recipe?<\/h3>\n<p>While <a href=\"https:\/\/www.tasteofhome.com\/article\/canned-pumpkin-vs-fresh-pumpkin\/\" data-name=\"www.tasteofhome.com\/article\/canned-pumpkin-vs-fresh-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\">fresh pumpkin<\/a> puree will work in this recipe for pumpkin cheesecake bars, the texture and color of the bars will be slightly different.<\/p>\n<h3>Do these pumpkin cheesecake bars need a water bath?<\/h3>\n<p>Nope! While some cheesecake recipes will require you to place the pan in a water bath to help with baking evenly, these bars do not need a water bath, so don\u2019t worry about it.<\/p>\n<h3>How long does cream cheese need to sit out to soften?<\/h3>\n<p>Cream cheese will soften at room temperature after 1 hour to 1 hour and 30 minutes, depending on how warm it is in your home. If you need to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\">soften cream cheese<\/a> quickly, you can also place it in the microwave for 10 to 20 seconds (unwrapped and in a bowl).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It&#8217;s a great dessert for fall.<\/p>\n","protected":false},"author":7061,"featured_media":2107072,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305488,306910,305492,305953,304328,306936,304288,305487,304338,304515,304390,303966,304408,304368,303887,306848,304268,305501,304558,307759,324623,304388,304150,303883,304468,307614],"categories-v2":[308500,310461,309438,310802,309906,340576,311660,308988,308984,308481,309934,259620,310796,308992,308880,308761,308495,308813,308745,308478,309603,259483,310817,308910,311671,310724,309177,308752,309434,308476,308875,310591],"coauthors":[199148],"recommended_recipes":[{"post_title":"Strawberry Rhubarb Cheesecake Bars","post_link":"\/recipes\/strawberry-rhubarb-cheesecake-bars\/","post_image":"\/wp-content\/uploads\/0001\/01\/Strawberry-Rhubarb-Cheesecake-Bars_EXPS_THJJ19_232666_E02_19_3b.jpg"},{"post_title":"Chocolate Chip Cheesecake 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Bars","post_link":"\/recipes\/frosted-pumpkin-cranberry-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Frosted-Pumpkin-Cranberry-Bars_EXPS_PCBBZ19_19066_E04_11_3b.jpg"},{"post_title":"Cranberry Cheesecake Bars","post_link":"\/recipes\/cranberry-cheesecake-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19846_LT10290D58.jpg"},{"post_title":"Pumpkin Dessert Bars","post_link":"\/recipes\/pumpkin-dessert-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Dessert-Bars_EXPS_PCBZ19_34304_B04_26_7b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Cheesecake-Bars_EXPS_TOHD24_12869_JenaCarlin_4.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cheesecake-bars\/","name":"Pumpkin Cheesecake Bars","datePublished":"2018-01-01","dateModified":"2024-11-22","prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-Cheesecake-Bars_EXPS_TOHD24_12869_JenaCarlin_4.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Pumpkin cheesecake bars will help you use up that can of pumpkin for this fall dessert that's the perfect mashup of a pumpkin pie and a cheesecake, conveniently portioned into individual bars.","recipeIngredient":["1 cup all-purpose flour","1\/3 cup packed brown sugar","5 tablespoons cold butter","1 cup finely chopped pecans","1 package (8 ounces) cream cheese, softened","3\/4 cup sugar","1\/2 cup canned pumpkin","2 large eggs, room temperature, lightly beaten","1 teaspoon vanilla extract","1-1\/2 teaspoons ground cinnamon","1 teaspoon ground allspice"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the crumb crust","text":"Preheat the oven to 350\u00b0F. In a large bowl, combine the flour and brown sugar. Cut in the butter until crumbly, then stir in the pecans. Set aside 3\/4 cup of this mixture for the topping, then press the rest into a greased 8-inch square baking pan. Bake the crust until the edges are lightly browned, about 15 minutes. Let it cool completely on a wire rack.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Cheesecake-Bars_TOHD24_12869_JenaCarlin_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the cheesecake filling","text":"In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla extract, cinnamon and allspice. Pour that mixture over the cooled crust, then sprinkle the reserved 3\/4 cup of the crumb mixture on top.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Cheesecake-Bars_TOHD24_12869_JenaCarlin_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and cool","text":"Bake the cheesecake for 30 to 35 minutes or until golden brown. Cool on a wire rack, then cut into bars.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Cheesecake-Bars_TOHD24_12869_JenaCarlin_8.jpg?fit=700,1024"}],"recipeYield":"16 bars","author":[{"@type":"Person","name":"Kiersten Hickman"}],"nutrition":{"@type":"NutritionInformation","calories":" 228 calories","fatContent":"15g fat (6g saturated fat)","cholesterolContent":"52mg cholesterol","sodiumContent":"88mg sodium","carbohydrateContent":"22g carbohydrate (15g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.714286,"reviewCount":14,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"<p>These bars were incredible! My granddaughter helped me make these and then took half of the bars to share with her twin brother. They were delicious and not too sweet! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SV2971"},"reviewBody":"These were so delicious! I followed the advice about using regular margarine (I used imperial brand) and a little more than what the recipe called for.  I also baked just the crust for 15 minutes separately instead of refrigerating it.  They turned out perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bakealicious"},"reviewBody":"Delicious, but I discovered I don't like the taste of allspice! I made this the first time exactly according to the recipe, as I always do when making a new recipe. But there was a definite note to it that I couldn't put my finger on, but didn't like; and then I realized it had to be the allspice, which I'd never used before. I always thought it was called allspice because it was a combination of all the traditional baking spices, but it's NOT--it's ground up seeds of a tropical evergreen (pimento) tree. Makes sense, because to me there's a definite \"sprucey\" taste and scent to it. So...I made it the next time with the same amount of cinnamon, and substituted 1\/2 tsp. nutmeg and 1\/4 tsp. cloves for the allspice, and LOVED it! Winner!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kathbakes"},"reviewBody":"This is my new go-to recipe when I'm bringing a dessert for family or friends. It's quick, easy and makes enough for at least 16, depending on how you cut them. Overall, a great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Janknits"},"reviewBody":"The recipe was easy and it worked up quickly. The finished product was delicious. A nice change from regular pumpkin pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ticosusie"},"reviewBody":"First time i made this, I did not have any nuts, so made it without. I liked it. Second time, I only had macadamia nuts, and I was craving chocolate so I added 1\/4 cup of white chocolate chips to the topping. Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Worshipguy"},"reviewBody":"Very good! A nice change from the usual pumpkin pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Carol48105"},"reviewBody":"What a great, quick and easy recipe! We love the nut crust even though I made it with walnuts because I was out of pecans. I will try it with pecans next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"thisgurlluvs2cook"},"reviewBody":"This recipe is absolutely outstanding! I was never much of a plain pumpkin pie person but wanted to make something for Thanksgiving with pumpkin for dessert. I found this recipe and decided to make it for a trial run before the big day. WOW, is all I have to say. My husband went nuts over it and said PLEASE PLEASE PLEASE make this and not pumpkin pie. I plan on making this one and some apple crumble bars in lieu of pies this year!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SWS Baker","givenName":"SWS","familyName":"Baker"},"reviewBody":"This is an amazing recipe and simple to make! The bars went very quickly among a small group of people. You can substitute pecans with walnuts, they still taste delicious! Perfect holiday recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"FarmerGig"},"reviewBody":"This is just an all-time great recipe.  Cut into bars the crowd just keeps coming back for more.  I make a batch and stick them in the freezer for a treat with coffee on days when you don't really want a whole piece of pie.  Absolutely terrific!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jjrodie"},"reviewBody":"These were easy to make and taste great. It definitely tastes more like a pumpkin pie bar than cheesecake, so if you are looking for something with more of a cheesecake taste\/texture then you might want to try something else. I made the recipe as written except I substituted cloves and nutmeg for the allspice since I didn't have any of that.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"laurel.lee"},"reviewBody":"These did not turn out well for me, which was a little embarrassing since i took them to a potluck! It seemed like there was too much flour in the nut crust\/topping. It did not brown well and it just tasted like raw flour had been sprinkled on top! There also was very little cheesecake flavor. Maybe I did something to mess up the recipe since it gets such rave reviews, but I had to be honest about my disappointment.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"scrapo"},"reviewBody":"Took these to family who had just had a baby they said they were yummy! I had to use 1\/2 cup of pecans and 1\/2 cup walnuts and they still turned out great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"12869","romance_copy_dek":"Pumpkin cheesecake bars will help you use up that can of pumpkin for this fall dessert that's the perfect mashup of a pumpkin pie and a cheesecake, conveniently portioned into individual bars.","enhanced_recipe_title":"Pumpkin Cheesecake Bars","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup all-purpose flour","IngredientText":"1 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup packed brown sugar","IngredientText":"1\/3 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 tablespoons cold butter","IngredientText":"5 tablespoons cold butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup finely chopped pecans","IngredientText":"1 cup finely chopped pecans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (8 ounces) cream cheese, softened","IngredientText":"1 package (8 ounces) cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sugar","IngredientText":"3\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup canned pumpkin","IngredientText":"1\/2 cup canned pumpkin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature, lightly beaten","IngredientText":"2 large eggs, room temperature, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons ground cinnamon","IngredientText":"1-1\/2 teaspoons ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground allspice","IngredientText":"1 teaspoon ground allspice"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Cheesecake-Bars_EXPS_TOHD24_12869_JenaCarlin_4.jpg","RecipeId":12869,"AttachmentSourceId":null,"AttachmentSource":"Jena Carlin for Taste Recipes","PhotoCredit":"Pumpkin Cheesecake Bars Recipe photo by Jena Carlin for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pumpkin-Cheesecake-Bars_EXPS_TOHD24_12869_JenaCarlin_4.jpg","ContributorId":null,"Firstname":"Agnes","Lastname":"Jasa","City":"Malabar","StateDescription":"Florida","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. 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