Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

86

"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

servings 129 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 115 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 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.

Reviews

86
  1. 105 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 someth...

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...

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...

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 ...

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 ri...

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 ...

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 incl...

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 someth...

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

I love these bars, so easy to make and so delicious. I use spice cake mix instead of pound cake and omit the pumpkin pie spice in the crust. The spice cake mix works so well with the pumpkin-y f...