Yummy Pumpkin Cheesecake Bars

Yummy Pumpkin Cheesecake Bars
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    20 People
  • VIEWS
    55

Embrace the cozy flavors of fall with these delectable pumpkin cheesecake bars. A buttery cake mix crust cradles a creamy, spiced pumpkin cheesecake filling, topped with crunchy walnuts. These bars are the perfect treat for any autumn gathering or a delightful indulgence any time of year.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    62 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    6 g
  • Sodium
    275 mg
  • Sugar
    22 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, beat together the cake mix, 1 egg, melted butter, and 2 teaspoons of pumpkin pie spice on low speed with an electric mixer until the mixture is crumbly. (3 minutes)

Image Step 03
03 Step

Recipe View Press the crumbly mixture evenly into the bottom of a 10x15-inch jelly roll pan. (2 minutes)

Image Step 04
04 Step

Recipe View In another bowl, beat the softened cream cheese with an electric mixer until fluffy. (3 minutes)

Image Step 05
05 Step

Recipe View Gradually beat in the pumpkin puree, sweetened condensed milk, 2 eggs, 2 teaspoons of pumpkin pie spice, and salt until the mixture is smooth and well combined. (5 minutes)

Image Step 06
06 Step

Recipe View Pour the pumpkin cheesecake mixture evenly over the cake mix crust. (1 minute)

Image Step 07
07 Step

Recipe View Sprinkle the chopped walnuts evenly over the pumpkin mixture. (1 minute)

Image Step 08
08 Step

Recipe View Bake in the preheated oven until the cheesecake is set, approximately 30 to 35 minutes. (30-35 minutes)

Image Step 09
09 Step

Recipe View Allow the bars to cool to room temperature completely. (60 minutes)

Image Step 10
10 Step

Recipe View Refrigerate the bars until thoroughly chilled before cutting into squares or bars. (60 minutes)

For a richer flavor, use brown butter instead of melted butter in the crust.
To prevent the walnuts from burning, you can lightly toast them before adding them to the top of the cheesecake.
For a smoother cheesecake filling, ensure the cream cheese is fully softened before beating.
If you don't have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
Store leftover bars in an airtight container in the refrigerator for up to 3 days.

Jonas Kuphal

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 18 Ratings)
Total Reviews: (5)
  • Asa Upton

    My family requests these bars every year now! It's become a tradition.

  • Jarod Jenkins

    I made these for a fall bake sale, and they sold out within the first hour! The recipe is easy to follow, and the bars are delicious.

  • Berry Jacobson

    These bars were a huge hit at my Thanksgiving gathering! Everyone loved the combination of the crumbly crust and creamy pumpkin filling.

  • Einar Kunze

    Instead of walnuts, I used pecans, and they were fantastic! This recipe is very adaptable.

  • Brycen Swift

    I added a layer of caramel on top before baking, and it took these bars to the next level!

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