Pumpkin Cheesecake Bars Recipe

These creamy Pumpkin Cheesecake Bars are made with a simple pound cake mix crust, softened cream cheese, sweetened condensed milk, pure pumpkin, and a fragrant pumpkin pie spice blend. The result is a rich and tangy dessert bar with a buttery, crumbly base and a perfectly smooth, spiced pumpkin filling. Perfect for fall parties, potlucks, or Thanksgiving, this recipe makes a generous batch of 4 dozen bars, ideal for feeding a crowd.

Pumpkin Cheesecake Bars Ingredients

• 1 (16 oz.) package pound cake mix
• 3 large eggs, divided
• 2 tablespoons butter, melted
• 4 teaspoons pumpkin pie spice, divided
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (15 oz.) can pumpkin (about 2 cups)
• 1/2 teaspoon salt
• 1 cup chopped nuts (like pecans or walnuts)

How To Make Pumpkin Cheesecake Bars

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a large bowl, combine the pound cake mix, 1 egg, melted butter, and 2 teaspoons of the pumpkin pie spice. Mix with a fork or your fingers until the mixture looks like coarse crumbs. Press this mixture evenly into the bottom of a 15×10-inch jellyroll pan.
2. Make the cheesecake filling: In a separate large bowl, beat the softened cream cheese with an electric mixer until it’s light and fluffy. Gradually beat in the sweetened condensed milk until smooth. Add the remaining 2 eggs, the pumpkin, the remaining 2 teaspoons of pumpkin pie spice, and the salt. Mix well until everything is fully combined.
3. Assemble, bake, and chill: Pour the pumpkin cheesecake filling evenly over the prepared crust. Sprinkle the chopped nuts over the top. Bake for 30 to 35 minutes, or until the center is just set and no longer jiggly. Allow the bars to cool completely on a wire rack, then transfer to the refrigerator to chill thoroughly before cutting into bars.

Recipe Tips

• Use Softened Cream Cheese: For a perfectly smooth and lump-free cheesecake filling, make sure your cream cheese is at room temperature before you start mixing. This allows it to blend seamlessly with the other ingredients.
• Don’t Overbake the Bars: Bake just until the center is set. A slight wobble is okay, as the cheesecake will continue to firm up as it cools. Overbaking can lead to a dry texture or cracks.
• The Chilling Step is Essential: Do not skip the chilling time. Refrigerating the bars for at least a few hours (or overnight) is crucial for the cheesecake to set properly, which allows you to cut clean, neat squares.
• Pan Size Matters: Using a 15×10-inch jellyroll pan ensures the crust and filling are the right thickness and bake evenly in the time specified. A different-sized pan will change the baking time.

What To Serve Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars are fantastic on their own, especially when served chilled. For an extra touch of indulgence, serve them with a dollop of fresh whipped cream or a scoop of vanilla ice cream. They pair wonderfully with a hot cup of coffee, a chai latte, or a glass of cold milk. A drizzle of caramel sauce over the top before serving also adds a delicious finishing touch.

How To Store Pumpkin Cheesecake Bars Leftovers

• Refrigerate: Store leftover bars in an airtight container in the refrigerator. They will stay fresh for up to 5 days. Keeping them covered ensures they remain moist and don’t absorb any other fridge odors.
• Freeze: These bars freeze beautifully. You can freeze the entire slab or cut them into individual bars first. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Pumpkin Cheesecake Bars Nutrition Facts

• Calories: 125 kcal
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 110mg
• Total Carbohydrate: 14g
• Sugars: 10g
• Protein: 2g

Frequently Asked Questions

• Can I use a 9×13-inch pan instead? Yes, but the bars will be much thicker. You will need to increase the baking time by 10-15 minutes. Keep an eye on them and bake until the center is just set.
• Can I make a graham cracker crust instead? Absolutely. To make a graham cracker crust, combine 2 cups of graham cracker crumbs, 1/2 cup of melted butter, and 1/4 cup of sugar. Press this mixture firmly into the bottom of the pan before adding the filling.
• What if I don’t have pumpkin pie spice? You can make your own! For the 4 teaspoons needed in this recipe, combine 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground allspice or cloves.
• Are the nuts necessary? No, the chopped nuts on top are completely optional. If you have a nut allergy or simply don’t prefer them, you can leave them off entirely. The bars will still be delicious.

Try More Recipes:

• Pumpkin Pie Ice Cream Recipe
• Pumpkin-Ginger Bread Pudding Recipe
• Pumpkin-Pie Parfaits Recipe