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Yummy Pumpkin Cheesecake Bars

Kathy Scholz

"Pretty self-explanatory!"
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Ingredients

1 h 45 m servings 280 cals
Original recipe yields 20 servings (20 bars)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice on low with an electric mixer in a large bowl until crumbly. Press mixture into the bottom of a 10x15-inch jelly roll pan.
  3. Beat cream cheese in another bowl with an electric mixer until fluffy. Gradually beat in pumpkin puree, sweetened condensed milk, 2 eggs, 2 teaspoons pumpkin pie spice, and salt until smooth. Pour pumpkin mixture over cake mix crust and sprinkle with walnuts.
  4. Bake in preheated oven until set, 30 to 35 minutes. Allow to cool to room temperature and refrigerate until chilled. Cut into bars.

Nutrition Facts


Per Serving: 280 calories; 16.6 g fat; 28.9 g carbohydrates; 5.8 g protein; 62 mg cholesterol; 275 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

I've made these many, many times and even people who don't like pumpkin come back for seconds. I always use the Bettie Crocker pound cake mix, and Eagle sweetened condensed milk ( not being a c...

Most helpful critical review

this is good, but I don't taste any cheesecake, definitely needs more spices.

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I've made these many, many times and even people who don't like pumpkin come back for seconds. I always use the Bettie Crocker pound cake mix, and Eagle sweetened condensed milk ( not being a c...

Made this with a from scratch cake mix recipe (Cake Mix from Scratch recipe from here) and I thought it made too much crust, which is perhaps why they suggest a jelly roll pan for this (I used a...

I used a yellow cake mix and added cinnamon. When I mixed the crust I was concerned that it was too dry and wouldn't stay together but the end result was fine. I used the jelly roll pan that w...

Made this in a 9x13 glass baking dish and added 10 minutes to the cooking time. Turned out perfectly with great reviews! Perfect pumpkin flavor without the (yuck!) pumpkin pie texture. I think t...

Went like hot cakes at church potluck! The young men especially, were grabbing baggies to take extra treats home! I used a 14" x 13" pan with 2 extra teaspoons of butter. Will use again.

super easy and super delicious! Baked it in a 9 x 13 glass dish for 35 minutes. I didn't realize until the last minute that it called for nuts- all I had on hand was almonds so I chopped thos...

this is good, but I don't taste any cheesecake, definitely needs more spices.

It's very good! My only complaint is it didn't look like the picture. Mine was very thin. When I make it again I will use a smaller pan. Also I must add, Put cool whip on top.