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Pumpkin Cheesecake Bars


48 bars


1 (16 ounce) package pound cake mix
3 large eggs
2 tablespoons butter or margarine, melted
4 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin puree
1/2 teaspoon salt
1 cup pecans, chopped


Preheat oven to 350°F (175°C). Grease a 15" x 10" x 1" jelly-roll pan using Pan Release.

In a large mixing bowl, on low speed, combine cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of prepared pan.

In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt. Mix well. Pour over crust. Sprinkle with pecans.

Bake 30 to 35 minutes, or until set. Cool, then chill in refrigerator. Cut into squares.


Store covered in refrigerator.

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