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!
Servings: 15
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.