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Super Easy Pumpkin Cheesecake Bars

September 7, 2017 by thedomesticrebel | 3 Comments

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pumpkin cheesecake bar square on a wooden dishWant a quick and EASY pumpkin recipe that’s sure to impress? Check out these Super Easy Pumpkin Cheesecake Bars! They come together in a flash and are so irresistible! They taste like a cross between creamy cheesecake and gooey pumpkin pie in a crowd-friendly bar!

First pumpkin recipe of the season, say holla!

Or don’t, because ‘holla’ makes me feel like I’m 80 and still living in 2005.

But we should still celebrate with the first pumpkin recipe of the season, and I know exactly how I’m going to celebrate: by eating all of these bars.

I originally posted these (with horrid photos, natch) a few years ago… but when I was fall recipe planning for 2017, I realized I should repost them with bigger, better, awesome-r photos, so here we are!

I cannot stress enough how EASY these bars are. They practically make themselves with very little work from you. There’s no water bath. There’s no worrying about ugly cracks in the cheesecake. There’s no fanciness or fussiness. Just mouthwatering Pumpkin Cheesecake Bars.

pumpkin cheesecake bar squares arranged on a cooling rackHere’s the low-down: The crust is a box of pound cake mix, which you can find in the cake mix/baking aisle at most grocers. Mix it up with an egg, some butter, and some spices, then press it into your pan. There’s your crust!

For the pumpkin filling, it gets even easier: cream up some cream cheese, then mix in pumpkin, sweetened condensed milk, some eggs, and more spice. Once it’s smooth and luscious and practically illegal in all 50 states, pour it over the crust and bake. Badabing, badaboom.

two pumpkin cheesecake bars on wooden dishes and one bar on a cooling rack Of course, like any pumpkin recipe, the whipped cream on top is not optional. But go crazy once they’re done by drizzling on chocolate or caramel sauces, sprinkling with a little extra cinnamon or nutmeg, or even serving it up with some ice cream (salted caramel, anyone?).

But if you’re looking for an easy, impressive dessert that’s sure to please a crowd, you’ve got to give these bars a try!

pumpkin cheesecake bar on a wooden plate with whipped cream and a fork

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!
Print Recipe

Super Easy Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars are practically no-fail and SO EASY. The crust and filling comes together quickly, resulting in a gooey, perfect cheesecake bar that tastes just like pumpkin pie!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Bars, Dessert
Cuisine: American, Dessert
Servings: 15
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CRUST:
  • 16 ounces (One 16-ounce box) pound cake mix
  • 2 Tbsp butter melted
  • 1 egg beaten
  • 2 tsp pumpkin pie spice
  • FOR THE FILLING:
  • 8 ounces (One 8-ounce package) cream cheese at room temperature
  • 14 ounces (One 14-ounce can) sweetened condensed milk
  • 15 ounces (One 15-ounce can) pumpkin puree (NOT pumpkin pie mix)
  • 2 eggs
  • 3 tsp pumpkin pie spice
  • Whipped cream for garnish optional but recommended

Instructions

  • Preheat your oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside briefly.
  • In a large bowl, combine the crust ingredients until moist crumbs form. Press the crust mixture evenly on the bottom of the pan. Set aside.
  • In a large bowl, beat the cream cheese with an electric mixer until fluffy, about 1 minutes. Add in the condensed milk, pumpkin puree, eggs, and spice and beat slowly until smooth and incorporated. Pour the filling mixture over the crust and bake for 30-35 minutes or until the center is set and not jiggly.
  • Cool the bars in the pan until room temperature, then refrigerate for at least 2 hours to firm up before cutting into bars. Garnish with whipped cream before serving.

a pumpkin cheesecake bar with a bite taken out of itCreamy, perfectly spiced, and ultra pumpkin-y bars that are a show-stopper! You’ve got to give these a whirl!

super easy pumpkin cheesecake bars collageHave a super sweet day!

xo, Hayley

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Comments

  1. Melody says

    September 20, 2017 at 8:09 pm

    I don’t have pound cake mix but do have a yellow cake mix on hand. Will that work?

    Reply
    • thedomesticrebel says

      September 21, 2017 at 6:36 pm

      Yes, that should work!

      Reply
      • Melody says

        September 22, 2017 at 6:53 pm

        Thanks! I had a sudden epiphany and used chocolate cake mix. It was yummy!

        Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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