READY IN 1 hr

Pumpkin Cheesecake Bars

Read Reviews (107)

"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!" — AngieHenegar

Directions

Preheat oven to 350 degrees C (175 degrees C). Coat a 15x10 inch jelly roll pan with non-stick spray.
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.
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.
Bake 30 to 35 minutes, or until set.
Cool, then chill in refrigerator. Cut into squares. Store covered in refrigerator.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

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.

—Mama Cass

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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!

—STWRTROBIN

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132 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!!!

—HEATHER BARBEE

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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.

—MARISOLGROETSCH2

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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).

—ANGELA1970

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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:-)

—outerspacey

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Dec 31, 2006

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

—mc

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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!

—zilla

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Nutrition

Calories
116 kcal
6%

Carbohydrates
12 g
4%

Cholesterol
28 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.

Nutritional Information

Pumpkin Cheesecake Bars

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 116
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 2.6g 13 %
Cholesterol 28mg 9 %
Sodium 113mg 5 %
Potassium 76mg 2 %
Total Carbohydrates 12g 4 %
Dietary Fiber 0.5g 2 %
Protein 2.3g 5 %
Sugars 9.1g
** Vitamin A 30 %
Vitamin C 1 %
Calcium 5 %
Iron 5 %
** Thiamin 3 %
Niacin 5 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 3 %

* 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.