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