NILLA-Pumpkin Crumble Cheesecake Bars

Need a new holiday dessert idea? Try these pumpkin cheesecake bars. A vanilla wafer crust is topped with creamy cheesecake and spiced pumpkin.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 pkg. (11 oz.) NILLA Wafers, divided
  • 6 Tbsp. butter, divided
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ½ cup granulated sugar
  • 3 eggs, divided
  • 1½ cups canned pumpkin
  • 1 can (14 oz.) sweetened condensed milk
  • 1 Tbsp. pumpkin pie spice
  • ½ cup chopped pecans
  • 1 Tbsp. brown sugar

Nutrition facts

Recipe Tips


Heat oven to 350°F.


Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.


Crush 45 wafers finely; place in medium bowl. Melt 1/4 cup (4 Tbsp.) butter. Add to wafer crumbs; mix well. Press onto bottom of prepared pan. Refrigerate while preparing filling.


Beat cream cheese and granulated sugar in large bowl with mixer until creamy. Add 2 eggs, 1 at a time, beating after each just until blended. Spread carefully over crust.


Mix pumpkin, milk, pumpkin pie spice and remaining egg until blended; pour over cream cheese layer.


Chop remaining wafers coarsely; place in medium bowl. Melt remaining butter. Add to chopped wafers along with the nuts and brown sugar. Sprinkle over pumpkin layer.


Bake 1 hour or until center is almost set. Cool completely.


Refrigerate 4 hours. Use foil handles to remove dessert from pan before cutting into bars to serve.