Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

80 Reviews 2 Pics
Recipe by  EAGLE BRAND®

“These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction.”

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Adjust Servings

Original recipe yields 4 dozen bars



  1. Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
  2. In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well.
  3. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.

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Reviews (80)

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This is an excellent dessert that I will definitly make again!! I used a 9X13 pan instead of the jelly roll pan and just baked them an extra 10 minutes. It is a great thing to make in place of a pumkin pie.



Wow! These were a hit! The first time I made them was for a bake-off, and they won 1st place! I didn't have pound cake mix either so I used yellow cake mix. Also, I put a layer of cheesecake in between the crust and pumpkin cheesecake mixture, and baked in a 9 x 13 pan. Incredible! I had everyone at the bake-off begging for the recipe! My husband says he wants to make this our new traditional pumpkin pie! I will definitely make this again and again.



This was delicious, and much easier than I was expecting. I didn't have a pound cake mix, or a yellow cake for that matter, so I used a carrot cake mix and it tasted fantastic. I just skipped the pumpkin pie spice since the mix was already spiced. I was so worried that the mixture wasn't setting that I ended up overcooking it and the crust is a little burned at the edges, but the center is still wonderful. I will definitely make this again! Next time I will cook less and see how it is when you use a pound cake mix...

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Amount Per Serving (48 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 10.2 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 115 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Perfect Pumpkin Pie


next recipe:

Pumpkin Gingersnap Ice Cream