Pumpkin Cheesecake Bars

Connie "Kiyu" Guerrero


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 votes
48 bars
10 Min
35 Min


1 pkg
pound cake mix (16 ounces)
3 large
eggs (divided)
2 Tbsp
butter (melted)
4 Tbsp
pumpkin pie spices
1 can(s)
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)


1Pre-heat the oven to 350°F.
2n 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.
3n 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.
4Pour over the crust and sprinkle with chopped nuts. Bake for 30-35 minutes, or until set.
5Cool. Chill; cut into bars. Store in the refrigerator.

About Pumpkin Cheesecake Bars

Course/Dish: Cakes
Other Tag: Quick & Easy