Nothing says fall quite like the aroma of Pumpkin Cheesecake Bars wafting through your kitchen. After multiple testing sessions, layering creamy pumpkin filling over a nutty streusel base became a delicious tradition in my home. The result? A visually stunning dessert that captivates everyone who tries it. Try pairing these bars with a warm drink for a truly cozy moment. For another seasonal treat, check out my Pumpkin Roll Recipe.
About Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars are an ideal dessert for gatherings or family dinners. Drawing inspiration from traditional pumpkin pie, I wanted to offer something with a twist that would make it stand out. During my testing, I discovered the beauty of the two layered textures: the creamy cheesecake and spiced pumpkin filling harmonize wonderfully. Plus, they’re budget-friendly, allowing you to indulge without breaking the bank.
- Quick prep time makes it easy to whip up during the busy holiday season.
- Budget-friendly with commonly found ingredients, perfect for any occasion.
- Family favorite – a delightful blend of textures and flavors that everyone will love.
- Did you know? Pumpkin is rich in vitamins and gives this dessert a health boost.
Key Ingredients & Their Roles
- Yellow Cake Mix: Forms the base layer, offering a quick and easy crust. Swap it with gluten-free cake mix for a gluten-free option.
- Cream Cheese: Gives the cheesecake layer its rich and creamy texture. Make sure it’s softened for easy mixing.
- Pumpkin Puree: Adds flavor and moisture. Do not confuse it with pumpkin pie filling to avoid extra spices and sugars.
- Pecans: These add a delightful crunch; you can easily swap for walnuts or almonds if desired.
How to Make Pumpkin Cheesecake Bars
- Preheat your oven to 350°F. Line a 9×13 pan with parchment paper for easy removal.
- In a bowl, combine yellow cake mix, melted butter, pumpkin pie spice, and chopped pecans. Press half of this mixture into the base of the pan.
- In another bowl, beat cream cheese until smooth. Mix in sweetened condensed milk, an egg, and vanilla until combined.
- For the pumpkin layer, whisk together pumpkin puree, eggs, flour, sugar, evaporated milk, and pumpkin pie spice until smooth.
- Layer the cream cheese and pumpkin mixtures alternately over the crust. Use a knife to create a marbled effect.
- Top with the remaining crust mixture and bake for 35-40 minutes, until set.
Pro Tips & Troubleshooting
- When mixing the cream cheese, take your time to ensure there are no lumps for a silky texture.
- If your bars bubble up during baking, don’t worry—this is normal. Just let them set fully while cooling.
- Consider adding chocolate chips for an extra layer of flavor; they blend well with pumpkin.
- This recipe can easily be halved or doubled depending on your gathering size.
Storage & Make-Ahead Guide
Store these Pumpkin Cheesecake Bars in the refrigerator for up to 5 days. If you want to keep them longer, they can be frozen for up to 3 months. Just make sure they are wrapped tightly to avoid freezer burn. After testing different storage methods, I found that the flavors intensify after a day, making them even more delicious!
Serving Suggestions
These bars are delightful served with whipped cream and spiced chai tea on the side. For a lighter option, pair with a fresh salad like my Greek Salad. They also make a great dessert after a hearty soup!
Frequently Asked Questions
- Can I make Pumpkin Cheesecake Bars ahead of time? Yes, they store well in the fridge for up to 5 days.
- What is the best way to cut these bars? Use a sharp knife and clean it between cuts for neat edges.
- Can I freeze these bars? Absolutely! They can be frozen for up to 3 months when wrapped tightly.
- Can I use homemade pumpkin puree? Yes, homemade works wonderfully, just ensure it’s thick and well-drained.
- Is there a gluten-free option? Yes! Swap the cake mix for a gluten-free variety.
Final Thoughts
These Pumpkin Cheesecake Bars have turned into a cherished recipe in my home. Whether you’re hosting a gathering or enjoying a cozy night in, they’re the perfect treat. I hope you enjoy making them as much as I do, and feel free to share your delicious results!
More Recipes You’ll Love
- Pumpkin Pie Recipe – a classic fall dessert that pairs perfectly.
- Pumpkin Muffins – delicious, moist muffins that bring the flavors of autumn.
- Pumpkin Roll Recipe – a stunning dessert that combines cream cheese and pumpkin.
- Pumpkin Chocolate Chip Cookies – soft and chewy cookies with a delightful chocolate twist.
- Pumpkin Cheesecake Truffles – bite-sized treats that blend cheesecake and pumpkin in a delicious way.
Pumpkin Cheesecake Bars
Ingredients
- 1 box yellow cake mix 15.25-ounce
- 1/2 cup butter melted
- 1 teaspoon pumpkin pie spice
- 1/2 cup pecans finely chopped
- 1 package cream cheese 8-ounce, softened
- 1 can sweetened condensed milk 14-ounce
- 1 egg
- 1 teaspoon vanilla
- 1 can pumpkin puree 15-ounce, NOT pumpkin pie mix
- 2 eggs
- 1 tablespoon flour
- 1/2 cup sugar
- 1 can evaporated milk 5-ounce
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F and line the bottom and sides of a 9×13 pan with parchment paper.
- In a mixing bowl, combine the cake mix, melted butter, pumpkin pie spice, and chopped pecans.
- Press about half of the mixture into the bottom of the pan and set aside the remainder.
- In another bowl, stir the cream cheese until smooth. Add the sweetened condensed milk, egg, and vanilla and whisk until smooth; set aside.
- In a separate bowl, combine all ingredients for the pumpkin layer. Whisk until smooth and set aside.
- Scoop the cream cheese filling and pumpkin filling over the crust, alternating to create a marbled look.
- Sprinkle the remaining crust mixture over the top of the fillings.
- Bake for 35-40 minutes, or until the bars don’t move when jiggled.
- Let cool to room temperature then refrigerate until ready to serve.