Pumpkin Cheesecake Bars is an easy and delicious dessert to make! It combines cheesecake and pumpkin pie into one decadent dessert!
Pumpkin Cheesecake Bars
Everyone loves a great piece of pumpkin pie around the holidays. But the honest truth is, I really love cheesecake so much more. But I do still crave that obligatory piece of holiday pumpkin pie. I decided to combine the best of both worlds and create these delicious Pumpkin Cheesecake Bars.
It was truly loved at first bite. These pumpkin cheesecake bars were really the perfect combination of the two. A dreamy pumpkin taste while giving me all the creaminess of a delicious cheesecake. I had to stop myself after one piece.
Semi Homemade Dessert For Easy Prep
This recipe is also semi homemade making it really easy to whip up last minute before your holiday get together or to satisfy your never ending craving.
Make Ahead Dessert
These bars are cooled before serving also making this a great make ahead dessert. Holidays should not be stressful and I love the simplicity of this recipe as well as the make ahead option. Serve with some whipped cream and a dash of cinnamon and you have one delicious dessert.
How to Make
Step 1: Start by working on the pound cake mix for the crust portion of these bars. Mix and press down into your pan.
Step 2: Next you will begin to whip your cream cheese mixture and then add in pumpkin and other ingredients.
Once well mixed pour into a pan and bake as directed. Then place on a cooling rack to cool down a bit.
Step 3: These pumpkin cheesecake bars need to be refrigerated before serving. Once the cheesecake bars have cooled completely in the fridge you can then spice and serve.
Is Pumpkin Purée and Pumpkin Pie Mix The Same Thing
Pumpkin purée and pumpkin pie mix are not the same. Pumpkin purée is the only pumpkin puréed up. Where pumpkin pie mix contains other ingredients and is the base to making pie.
Unfortunately, you can not swap the two ingredients out in this recipe. If you did, it would not turn out.
Can I Do A Different Style Crust
If you want you can easily swap out the crust. A graham cracker crust would work well. Or even vanilla wafers or ginger cookies.
Feel free to pick whichever crust sounds the best to you.
How Long Will Cheesecake Store For
You can store the pumpkin dessert in the fridge for up to five days. I do recommend eating this dish before the final days.
It will have the best flavor and texture when you eat it within the first 48 hours.
Ways To Serve Up Pumpkin Bars
You can serve up pumpkin bars plain. Or add a dusting of pumpkin spice on top, whipped cream or even a scoop of ice cream.
Or to elevate the look even more drizzle on caramel sauce over the top.
Can You Freeze Cheesecake Bars
You can freeze these cheesecake bars if you don’t plan to eat them all right away. Just make sure to store in the right container to prevent freezer burning.
I like to pre-slice these bars, then place wax paper between slices. That way if you get a crack big you can remove just one or two from the freezer. Instead of having to thaw an entire pan.
Tips For Making Cheesecake Bars
- Use room temperature ingredients. Especially the cream cheese. Otherwise, the cream cheese will curdle as it bakes and not give you that velvety texture you want.
- Pack in the crust tightly. I used the bottom of a cup to ensure it is right. If you don’t it will crumble when you try to serve.
- Once you add eggs in and begin to mix, don’t overmix. Over mixing will affect the texture and can make the bars crack.
- Don’t skip the refrigeration at the end. The cheesecake filling will be a bit unstable until it is fully cooled down.
Watch this video for no fail results
- 16 oz pkg Pound Cake Mix
- 3 Eggs
- 2 TBSP Butter, melted & slightly cooled
- 4 TSP Pumpkin Pie Spice
- 8 oz pkg Cream Cheese, Softened
- 14 oz Can Sweetened Condensed Milk
- 15 oz Can Pumpkin
- 1/2 TSP Salt
- Preheat oven to 350 degrees.
- In large bowl, combine dry cake mix, 1 egg, butter and 2 TSP of pumpkin pie spice. Mix together with fingers until crumbly.
- Press dough into a greased 15 x 10 pan or (2) 8 x 8 pans.
- In another bowl, beat cream cheese until fluffy.
- Beat in condensed milk, pumkpin, salt, 2 eggs & 2 TSP of pumpkin spice. Mix well.
- Spread over crust. Bake for 30-40 minutes. Cool in refrigerator before cutting.
Adapted from Brownie & Bar Recipes