Semi-homemade Pumpkin Cheesecake Bars

Semi-homemade Pumpkin Cheesecake Bars

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Jessica Strayer


I took a box of Krustea's Pumpkin Bar Mix and made it my own!


★★★★★ 1 vote

10 Min
35 Min



  • 1 pkg
    pumpkin pie bar mix - gingerbread crust
  • 3 Tbsp
    butter, room temperature

  • 1 pkg
    pumpkin pie bar mix - pumpkin filling
  • 1/2 c
  • 2 large
  • 8 oz
    cream cheese, room temperature
  • 4 Tbsp
    butter, softened

  • 1 pkg
    whipped topping, thawed
  • 2 Tbsp
    kernel's seasonings - caramel season

How to Make Semi-homemade Pumpkin Cheesecake Bars


  1. Preheat oven to 350°F. Prepare a spring form pan by lightly greasing or coating with non-stick cooking spray.
  2. Place Crust mix in medium bowl. Add 3 tablespoons melted butter or margarine and stir with a fork until moistened.
  3. Spoon crust mixture into prepared pan and press evenly into bottom of pan. Bake for 5 minutes.
  4. Hand mix filling and cream cheese together until smooth add butter and milk and mix until combined. Finally add eggs until completely combined and pour over hot crust. Bake 28-32 minutes until when a knife comes out clean
  5. While baking, fold whipped topping and caramel seasoning.
  6. Allow cheese cake to completely cool before putting whipped topping on top.

Printable Recipe Card

About Semi-homemade Pumpkin Cheesecake Bars

Course/Dish: Cakes

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