Pumpkin Cheese Praline Bars
Indulge in the ultimate fusion of fall flavors with these delectable Pumpkin Cheese Praline Bars. Featuring a buttery graham cracker crust, a luscious pumpkin-spiced cheesecake layer, and a rich, nutty praline topping, these bars are the perfect dessert for the season. The creamy cheesecake filling, infused with warm pumpkin pie spice, balances beautifully with the crunchy pecan-brown sugar topping, creating a symphony of textures and flavors. With just 20 minutes of prep time, these bars are easy to make yet impressive enough for holiday gatherings or cozy autumn nights. Serve them chilled for a refreshing treat or at room temperature for a melt-in-your-mouth experience. Perfect for Thanksgiving, potlucks, or pumpkin dessert lovers, this recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 1 cup canned pumpkin puree
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 0.25 cups all-purpose flour
- 0.5 cups brown sugar, packed
- 0.5 cups chopped pecans
- 3 tablespoons heavy cream
Instructions
Preheat your oven to 325°F (165°C) and line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles damp sand.
Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 8 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and 3/4 cups of granulated sugar together until smooth and creamy using a hand or stand mixer.
Add the pumpkin puree, eggs, vanilla extract, and pumpkin pie spice to the bowl. Mix until fully combined and smooth.
Sprinkle in the flour and mix briefly until just incorporated. Be careful not to overmix.
Pour the pumpkin cheesecake filling over the cooled crust and spread it evenly.
In a small mixing bowl, combine the brown sugar, chopped pecans, and heavy cream to create the praline topping.
Spoon the praline topping over the pumpkin cheesecake layer, spreading it gently to cover as much of the surface as possible.
Bake the bars in the preheated oven for 40 to 45 minutes, or until the center is set and does not jiggle when gently shaken.
Remove the bars from the oven and let them cool to room temperature in the pan. Then refrigerate for at least 4 hours, or preferably overnight, to fully set.
Once chilled, lift the bars out of the pan using the parchment overhang and slice into 16 squares. Serve chilled or at room temperature.
Nutrition Facts
Calories |
5478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.0 g | 451% | |
| Saturated Fat | 180.0 g | 900% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 3139 mg | 136% | |
| Total Carbohydrate | 538.6 g | 196% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 357.3 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 866 mg | 67% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
