Pumpkin Cheesecake Bars Recipe - Allrecipes.com
Pumpkin Cheesecake Bars Recipe
  • READY IN 1 hr

Pumpkin Cheesecake Bars

Recipe by  

"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 Edit and Save

Original recipe makes 48 bars Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2003

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 have pumpkin pie spice, here is how to make the 4 teaspoons called for in this recipe: Mix together 2 t. cinnamon, 1 t. ginger, 1/2 t. allspice and 1/2 t. nutmeg.

Most Helpful Critical Review
Nov 08, 2003

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 squares. If you're really looking for pumpkin cheesecake...keep looking! Sorry!


136 Ratings

Jan 12, 2007

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 pie than cheesecake but i think its better than pumpkin pie because its much creamier. we have a winner!!!

Nov 23, 2005

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 on top and baked until a tooth pick came clean. Perfect!!! I will only make this with the layer of cheesecake from now on.

Nov 13, 2007

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 vanilla to the pumpkin mix because I don't bake anything sweet without vanilla. I also substituted low fat cream cheese with no problems to cut a little of the fat, and used a 9X13 pan, and baked for 50 minutes, it turned out perfectly. I would recommend spraying the heck out of the pan though, because I had a hard time getting them out of the pan (and I used well-seasoned stoneware, which normally nothing sticks to).

Jan 04, 2007

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 but definitely wasn't the same:-)

Dec 31, 2006

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

Oct 14, 2006

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


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  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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