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."
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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
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