Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

110
AngieHenegar 5

"These are rich and creamy bars that are my husband's favorite during the holiday season! He takes a batch along to all of his Christmas functions at work. The recipe is always requested so, now, I send a copy along with him!"

Ingredients

1 h {{adjustedServings}} servings 116 cals
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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees C (175 degrees C). Coat a 15x10 inch jelly roll pan with non-stick spray.
  2. In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of prepared pan.
  3. In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well. Pour over crust; sprinkle with pecans.
  4. Bake 30 to 35 minutes, or until set.
  5. Cool, then chill in refrigerator. Cut into squares. Store covered in refrigerator.
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Reviews

110
  1. 135 Ratings

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Tastes very much like pumpkin pie. I wish I had followed the suggestion to bake in a 9x13 pan rather than a jelly roll pan because I think I would prefer them "deeper." For those who do not ha...

great recipe. i used a 9x13 pan and yellow cake mix instead of pound cake and it was absolutely wonderful. made it for work and everyone asked for the recipe. definetly tastes more like pumpkin ...

I made this twice this week for gatherings. Very good recipe. I changed it the second time. I added a ginger snap crust and added a layer of cheese cake(recipe for chescake cups)then the pumpkin...