Pumpkin Cheesecake Bars Recipe - Allrecipes.com
Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars

Recipe by  

"These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction."

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Ingredients Edit and Save

Original recipe makes 4 dozen bars Change Servings
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Directions

  1. Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
  2. In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well.
  3. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2004

This is an excellent dessert that I will definitly make again!! I used a 9X13 pan instead of the jelly roll pan and just baked them an extra 10 minutes. It is a great thing to make in place of a pumkin pie.

 
Most Helpful Critical Review
Oct 28, 2007

Ehhh - I was so excited at the prospect of a different pumpkin dessert, but this wasn't that great - pretty easy to make, however I was looking for a more cheesecaky flavor - someone said something about adding a layer of plain cheesecake in the middle - that might be better. I used yellow butter cake instead of pound cake - was ok. They take a day of refrigeration to thicken up enough to cut.

 
Oct 05, 2006

Wow! These were a hit! The first time I made them was for a bake-off, and they won 1st place! I didn't have pound cake mix either so I used yellow cake mix. Also, I put a layer of cheesecake in between the crust and pumpkin cheesecake mixture, and baked in a 9 x 13 pan. Incredible! I had everyone at the bake-off begging for the recipe! My husband says he wants to make this our new traditional pumpkin pie! I will definitely make this again and again.

 
Aug 30, 2005

This was delicious, and much easier than I was expecting. I didn't have a pound cake mix, or a yellow cake for that matter, so I used a carrot cake mix and it tasted fantastic. I just skipped the pumpkin pie spice since the mix was already spiced. I was so worried that the mixture wasn't setting that I ended up overcooking it and the crust is a little burned at the edges, but the center is still wonderful. I will definitely make this again! Next time I will cook less and see how it is when you use a pound cake mix...

 
Nov 30, 2010

Very interesting flavor-not exactly like pumpkin pie but tasty! I made it in a 9X13 glass dish. The crust has nice flavor. You don't notice the cream cheese, just makes for a nice texture and richness, so if it's cheesecake your looking for this isn't the recipe for you.

 
Dec 24, 2008

I fixed this for my family xmas eve and they loved it. Although when I fixed it I took into consideration those thoughts by others and I added something. I made the recipe exactly as it calls for using the pound cake mix for the crust but added a box of instant cheesecake flavored pudding to the filling and made it that way. My family loved it.

 
Nov 27, 2008

This was amazingly delicious ~ better than pumpkin pie!!! I used a yellow cake mix for the "crust". Yummers!!

 
Nov 16, 2007

This recipe was a hit! I thought the crust would be a little boring so I replaced about one third of the angel food cake with crushed ginger snaps. Since I added the ginger snaps, I did not include the pumpkin spice in the crust. In addition to pecan pieces as a topping, I also drizzled caramel. It's a great dessert for potlucks and holidays!

 

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Nutrition

  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 10.2 g
  • 3%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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