Yummy Pumpkin Cheesecake Bars

Yummy Pumpkin Cheesecake Bars

Kathy Scholz

"Pretty self-explanatory!"
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1 h 45 m servings 280 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice on low with an electric mixer in a large bowl until crumbly. Press mixture into the bottom of a 10x15-inch jelly roll pan.
  3. Beat cream cheese in another bowl with an electric mixer until fluffy. Gradually beat in pumpkin puree, sweetened condensed milk, 2 eggs, 2 teaspoons pumpkin pie spice, and salt until smooth. Pour pumpkin mixture over cake mix crust and sprinkle with walnuts.
  4. Bake in preheated oven until set, 30 to 35 minutes. Allow to cool to room temperature and refrigerate until chilled. Cut into bars.


Read all reviews 6
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I used a yellow cake mix and added cinnamon. When I mixed the crust I was concerned that it was too dry and wouldn't stay together but the end result was fine. I used the jelly roll pan that w...

Made this with a from scratch cake mix recipe (Cake Mix from Scratch recipe from here) and I thought it made too much crust, which is perhaps why they suggest a jelly roll pan for this (I used a...

It's very good! My only complaint is it didn't look like the picture. Mine was very thin. When I make it again I will use a smaller pan. Also I must add, Put cool whip on top.

Made this in a 9x13 glass baking dish and added 10 minutes to the cooking time. Turned out perfectly with great reviews! Perfect pumpkin flavor without the (yuck!) pumpkin pie texture. I think t...

I've made these many, many times and even people who don't like pumpkin come back for seconds. I always use the Bettie Crocker pound cake mix, and Eagle sweetened condensed milk ( not being a c...

super easy and super delicious! Baked it in a 9 x 13 glass dish for 35 minutes. I didn't realize until the last minute that it called for nuts- all I had on hand was almonds so I chopped thos...

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