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pumpkin cheesecake bars

(2 ratings)
Recipe by
Connie "Kiyu" Guerrero
Saipan, MP

I make these bars every Thanksgiving and Christmas. They are great with whipped cream on top. My family and co-workers love them and ask me to make some for them. It's like having pumpkin pie in smaller portions. In place of the canned pumpkin, you can use fresh.

(2 ratings)
yield 48 bars
prep time 10 Min
cook time 35 Min

Ingredients For pumpkin cheesecake bars

  • 1 pkg
    pound cake mix (16 ounces)
  • 3 lg
    eggs (divided)
  • 2 Tbsp
    butter (melted)
  • 4 Tbsp
    pumpkin pie spices
  • 1 can
    sweetened condensed milk (14oz)
  • 1 pkg
    cream cheese (8oz)
  • 2 c
    pumpkin (16oz. can) or fresh pumpkin
  • 1/2 tsp
  • 1 c
    chopped nuts (pecans preferred)

How To Make pumpkin cheesecake bars

  • 1
    Pre-heat the oven to 350°F.
  • 2
    n large mixer bowl, on low speed, combine the cake mix, 1 egg, margarine/butter and 2 teaspoons of pumpkin pie spice, until crumbly. Press the mixture onto the bottom of a 15x10-inch jelly roll pan.
  • 3
    n large mixer bowl, beat the cheese until fluffy. Gradually beat in the sweetened condensed milk; then the remaining 2 eggs, the pumpkin and the remaining 2 teaspoons pumpkin pie spice and salt; mix well.
  • 4
    Pour over the crust and sprinkle with chopped nuts. Bake for 30-35 minutes, or until set.
  • 5
    Cool. Chill; cut into bars. Store in the refrigerator.

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