semi-homemade pumpkin cheesecake bars
(1 rating)
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I took a box of Krustea's Pumpkin Bar Mix and made it my own!
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(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
35 Min
Ingredients For semi-homemade pumpkin cheesecake bars
- FOR THE CRUST
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1 pkgpumpkin pie bar mix - gingerbread crust
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3 Tbspbutter, room temperature
- FOR THE FILLING
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1 pkgpumpkin pie bar mix - pumpkin filling
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1/2 cmilk
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2 lgeggs
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8 ozcream cheese, room temperature
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4 Tbspbutter, softened
- FOR THE TOPPING
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1 pkgwhipped topping, thawed
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2 Tbspkernel's seasonings - caramel season
How To Make semi-homemade pumpkin cheesecake bars
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1Preheat oven to 350°F. Prepare a spring form pan by lightly greasing or coating with non-stick cooking spray.
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2Place Crust mix in medium bowl. Add 3 tablespoons melted butter or margarine and stir with a fork until moistened.
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3Spoon crust mixture into prepared pan and press evenly into bottom of pan. Bake for 5 minutes.
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4Hand 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
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5While baking, fold whipped topping and caramel seasoning.
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6Allow cheese cake to completely cool before putting whipped topping on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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