Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

111
AngieHenegar 5

"These are rich and creamy bars that are my husband's favorite during the holiday season! He takes a batch along to all of his Christmas functions at work. The recipe is always requested so, now, I send a copy along with him!"
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Ingredients

1 h servings 116 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees C (175 degrees C). Coat a 15x10 inch jelly roll pan with non-stick spray.
  2. In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of prepared pan.
  3. In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well. Pour over crust; sprinkle with pecans.
  4. Bake 30 to 35 minutes, or until set.
  5. Cool, then chill in refrigerator. Cut into squares. Store covered in refrigerator.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

111
  1. 136 Ratings

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Most helpful positive review

Tastes very much like pumpkin pie. I wish I had followed the suggestion to bake in a 9x13 pan rather than a jelly roll pan because I think I would prefer them "deeper." For those who do not ha...

Most helpful critical review

I made these tonight and was disappointed! They taste nothing like cheesecake at all. The crust is much too sweet and chewy. It should be made with a graham cracker crust and renamed pumpkin sq...

Tastes very much like pumpkin pie. I wish I had followed the suggestion to bake in a 9x13 pan rather than a jelly roll pan because I think I would prefer them "deeper." For those who do not ha...

great recipe. i used a 9x13 pan and yellow cake mix instead of pound cake and it was absolutely wonderful. made it for work and everyone asked for the recipe. definetly tastes more like pumpkin ...

I made this twice this week for gatherings. Very good recipe. I changed it the second time. I added a ginger snap crust and added a layer of cheese cake(recipe for chescake cups)then the pumpkin...

Very good! I didn't think they were too sweet, loved the pumpkin flavor and the spicing was very good (I used the recommended by Mama Cass and added just a pinch of clove), I also added a tsp of...

Delicious and easy dish everyone loved it. you can't go wrong unless you did what I did the second time making them, I accidently used pumpkin PIE mix instead of pumpkin puree. still tasted good...

These were a big hit with my family. I subbed yellow cake mix instead of pound cake and it was great.

This is a great quick treat! I wanted a little more cream cheese flavor so I drizzled a cream cheese frosting all over. Yummy!

Excellent recipe. Everyone at work loved them. I wish they were a little more like cheesecake; they taste just like pumpkin pie squares. Made them in a 9x13 glass casserole. They came out much b...

I made this recently for my husband, who really loves pumpkin pie (I'm not personally a big pumpkin pie fan). He absolutely loved it, and said it's the best dessert he's ever eaten. The next day...