Pumpkin Cheesecake Bars

If you never try another Pumpkin Cheesecake bar, this will be your go-to last dessert recipe you will try.


These scrumptious cheesecake bars are the best ever!


If you're a pumpkin pie lover and dislike baking, these will amaze you how deliciously easy they are!


I think the biggest flavor comes from the decadent smooth filling that tastes just like a pie but so simple and no fussy rolling necessary!


These are perfect to take along treat to a dinner party or any home get together, the perfect fall dessert.


Psst, don't tell anyone but they're semi-homemade because no one can tell these start off with a doctored cake mix.


If you love pumpkin try my Slow Cooker Pumpkin Spice Latte, it's perfect with these little pumpkin squares!



Scroll down and print this easy cheesecake recipe that everyone will go nuts over!

These Taste Like Pumpkin Pie Bars

If you love pumpkin pie and are not fond of baking, these are an easy bar with a pumpkin cheesecake filling that is semi-homemade!


Yes, a treat that anyone could make because they are the easiest pumpkin cheesecake bars on the planet!


I couldn't believe how easy and quick these cake together and what a decadent little bar these are.


Everyone raved about them, asked for the recipe, and said they're addicting!


We love cheesecake bars, maybe you remember my summer Blueberry Cheesecake bar?

Ingredients You Will Need

• Crust
• cake mix yellow, spice or white flavored
• egg
• cinnamon omit if using spice cake
• butter, melted
• Filling:
• cinnamon
• nutmeg
• allspice
• eggs
• package cream cheese softened
• can sweeten condensed milk
• can pumpkin puree
• salt
• Cream cheese frosting to drizzle over the top store-bought or use my recipe below.
• Optional: chopped pecans ( you have two options, either add to the top of the frosting or sprinkle on top while baking.)

Tips

1. Bring the eggs and cream cheese to room temperature
2. line my pan with parchment paper
3. Cool completely before cutting
4. Clean the knife you cut these bars in between slicing for clean cuts
5. Omit cinnamon if using a spice cake mix
6. If you're not fond of frosting try using a dollop of whipped cream on top (the bars taste like pumpkin pie)

Storing these Bars

1. Easy cut to size wax paper cut into squares for stacking and no mess to clean
2. Store in a large covered rectangular storage container in the refrigerator for any leftovers
3. We prefer these cheesecake bars, cold but you can serve them at room temperature also
4. These do freeze up to 3 months very well however, you need to defrost them in the refrigerator for best results 

Additions

• We love pumpkin flavor pretty plain as these are written.
• If you love chocolate chips, coconut or nuts, add more to your batter.
• Dress them up any way you like, also if you don't like the added sweet topping, leave it off.
• The drizzled frosting on top made them look super special for the Holiday table, but it does add additional sweetness.
• You can decide how your family loves pumpkin cheesecake bars by just adding the additions to just one side and make half plain and half with those previous suggestions.

Other Pumpkin Recipes

Pumpkin Spice Cake Mix Cookies
Slow Cooker Pumpkin Latte
Pumpkin Turnovers
Italian Roasted Pumpkin Seeds

Pumpkin Cheesecake Bars Pin Me For Later

Pumpkin Season

It's so much fun roasting a whole pumpkin in the slow cooker.

Then I have puree all year long in the freezer to make pumpkin recipes, pumpkin cookies, pumpkin sweet scones, even savory pumpkin scones, and much much more.

Don't forget to use the pumpkin seeds and make some savory pumpkin seeds as a snack too!

Even our grandchildren love pumpkin puree, so you can even use the puree for baby food!

Of course, if you have plenty of time try my Homemade Pumpkin Pie recipe.

pumpkin cheesecake bars, pumpkin recipes, pumpkin cheesecake squares, pumpkin desserts

pumpkin recipes, dessert recipes, fall recipes

American

Yield: 24

Author: Claudia Lamascolo

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Pumpkin Cheesecake Bars

Prep time: 14 MinCook time: 40 MinTotal time: 54 Min

These cheesecake bars are made with a creamy pumpkin and the layers are on a cookie crust. These are easy and quick to make for the fall season. The bars are semi-homemade starting with a doctored cake mix.

Ingredients:

• Crust
• 1 cake mix yellow, spice or white flavored
• 1 egg
• 1 teaspoon cinnamon omit if using spice cake
• 2 tablespoons butter, melted
• Filling:
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 2 eggs
• 1 (8 -ounce) package cream cheese, softened
• 1 (14- ounce) can sweeten condensed milk
• 1 (15- ounce) can pumpkin puree
• 1/2 teaspoon salt
• Cream cheese frosting to drizzle over the top store-bought or use my recipe below.
• Optional: 1 cup chopped pecans ( you have two options, either add to the top of the frosting or sprinkle on top while baking.)

Instructions:

1. Preheat oven to 350 degrees
2. Line a brownie 14 x 10 or jelly roll pan with parchment paper or use a non-stick spray.
3. For the crust:
4. In a large mixing bowl, on low speed, combine cake mix, 1 egg, butter, and cinnamon until it forms a dough, I used a flat beater with my electric mixer. 
5. Press onto the bottom of the prepared pan.
6. For the Filling:
7. Using a clean bowl and electric mixer, with the flat beater, beat cream cheese until fluffy. 
8. Add in the sweetened condensed milk, remaining eggs, pumpkin, spices, and salt mixing till evenly blended.
9. Pour over crust, ( I sprinkle pecans just with half since not everyone likes nuts in my family).
10. Bake 35 to 40 minutes until the middle is set.
11. Cool, then chill in the refrigerator.
12. Cut into squares.
13. Refrigerate leftovers.
14. Drizzle frosting just before serving.
15. Sprinkle with more pecan nuts if desired.
16. Cream Cheese Frosting Recipe
17. 1/2 cup butter softened
18. 6 ounces cream cheese, softened
19. 2 teaspoons vanilla extract
20. 2 cups powdered sugar
21. Beat together the softened butter and cheese, gradually adding the sugar and vanilla to the mixture using a handheld beater.
22. Note: I like to microwave the butter for around 5 seconds to make it easier to mix in the sugar.

https://www.whatscookinitalianstylecuisine.com/2011/10/pumpkin-cheese-cake-mix-bar-recipe.html

Created using The Recipes Generator

Pumpkin Cheesecake Bars Pin Me For Later

More Favorite Recipes To Try

Amaretto Cheesecake


Baked Cannoli Pie


Slow Cooker Cheesecake