Pumpkin Cheese Cake Bars Recipe

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Pumpkin Cheese Cake Bars

Suzanne Marzano


This is based on a lemon cheesecake bar recipe a friend of my son's mom made. I've been making it for 28 yrs. and is now a favorite with all his golfing buddies. I make 2 -4 lemon cheesecake bars when they go to tournaments. I made with pumpkin because my grandsons love pumpkin pie but everyone makes traditional pumpkin cheesecake with my family isn't big on, so... I made a smaller pie first time and hubby liked having a choice. Second time I made 2 pans of bars and froze some. When thawed they were just liked fresh baked and not soggy. Hope You Enjoy!!!

☆☆☆☆☆ 0 votes
24 - 48 depending on size and amount of bars
25 Min
30 Min


1 box
yellow cake mix
1 pkg
cream cheese, 8 oz.
1/3 c
vegetable oil
1/3 c
1 can(s)
pumpkin pie filling, 15 oz.
5/6 " pie crust or double above ingreidents to make double recipe except for pumpkin


1Mix dry cake mix with 1 egg and oil until crumbly. Reserve 1/2 c.
2Pat rest of mixture into into a 9x12 pan, and bake 12 min. at 350, until just starting to turn golden
3Beat cream cheese, sugar and egg until smooth
4Prepare pumpkin according to recipe on can for single pie
5Spread cream cheese mixture on top of baked layer, then pour 1/2 of pie filling over cream cheese
6Sprinkle with reserved topping (chopped pecan or walnuts can be added if desired)
7Bake 15 - 20 min longer or until pumpkin fill is set.
8cool and serve with either ice cream or whipped cream
9*** make sure not to over bake or burn bottom layer, better to pull out of oven even if not quite set.
10If making small side pie, or mini pies in muffin tins with rest of filling, bake at 375 for 10 min then if needed turn down to 350 and bake until set

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom
Hashtags: #cheesecake, #bars, #pumpkin