Recipe by EAGLE BRAND®
"These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction."
Watch video tips and tricks
1 (16 ounce) package
pound cake mix
butter or margarine, melted
pumpkin pie spice, divided
1 (8 ounce) package
cream cheese, softened
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
1 (15 ounce) can
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.
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.
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.
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...
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.
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.
This was amazingly delicious ~ better than pumpkin pie!!! I used a yellow cake mix for the "crust". Yummers!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cheesecake Bars
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 64
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make these delicious, decadent sweet treats.
Cool off with quick-and-easy homemade ice cream—no ice cream maker required!
This rich and creamy cheesecake is a great alternative to pumpkin pie.