"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
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1 (16 ounce) package
pound cake mix
pumpkin pie spice
1 (8 ounce) package
cream cheese, softened
1 (14 ounce) can
sweetened condensed milk
1 (15 ounce) can
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.
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!
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!!!
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.
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).
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:-)
These were a big hit with my family. I subbed yellow cake mix instead of pound cake and it was great.
This is a great quick treat! I wanted a little more cream cheese flavor so I drizzled a cream cheese frosting all over. Yummy!
* 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: 63
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